Set during International Bread Week, this evening explores bread as a shared global staple, with a menu inspired by baking traditions from around the world.
Menu
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Homemade focaccia, rosemary & sea salt, olive oil
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Roasted cherry tomato bruschetta, basil oil, bocconcini mozzarella, toasted ciabatta
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Brioche & dill crusted salmon fillet, fine beans, new potatoes & beurre blanc
or
Roasted cauliflower steak, miso caramel sauce, brioche & herb crumb, rosemary roasted new potatoes & fine beans (VG)
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Classic bread & butter pudding, blueberry sauce
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Wine bottles may be purchased at the time of booking through the booking system for Hall,
and can also be purchased by the glass from the bar before the dinner and finished upstairs,
but members must not bring in alcohol from outside College
For any events queries, contact: mealbooking.queries@stx.ox.ac.uk