St Andrew's Hall

Location: Hall


Date: Tuesday, 2 December 2025


Time: 6.45pm arrival for 7pm dinner


Bookings: Please book via the meal bookings system.

Bookings open: 10am, Monday 27 October 2025

Bookings close: Thursday 27 November, 10am
Members are permitted up to three guests for Hall nights. 


Price: £16 (Junior Members and Oxford University guests)
£19.20 (Non-Oxford guests of Junior Members)
£21.40 (Senior Members and their guests)

Wine: £12 per bottle
Non-alcoholic Wine: £11 per bottle
Soft Drink: £6 per bottle

Drinks may be purchased at time of booking, or at the bar on the night.
Members must not bring in alcohol from outside College 


Dress code: Smart Daily wear and gowns


Changes to Bookings: Members must specify all dietary requirements & names before the Event booking closes. If provided after booking closes, we cannot guarantee we will be able to accommodate these changes. 

If you wish to sell your ticket to another St Cross student, you must submit this information before booking closes to mealbooking.queries@stx.ox.ac.uk 


Cancellations:  Any cancellations must be notified prior to Event booking closure. After this time we cannot provide a refund. The College reserves the right to restrict bookings for members who do not notify the College of a cancellation, or who do not attend. 


Terms and Conditions: Please make sure that you have read all the Booking Terms and Conditions on the Annual Calendar. 

Honour St Andrew’s Day with a Scottish-themed dinner in Hall.
This three-course menu draws on Scotland’s rich culinary heritage, from hearty dishes
to sweet indulgences. A special evening of food, tradition and celebration.

Menu

 

Vegetarian Scotch Broth (V)
A hearty vegetable and barley soup with root veggies and herbs, served with warm bread
 
*** 

Lamb & Black Pudding Hotpot
A comforting hot pot of tender lamb and rich black pudding simmered
in a tangy mustard-infused gravy, served over creamy, buttery Skirlie mash
 

Root Vegetable & Mushroom Hotpot (V)
A hearty hot pot of tender root vegetables & mushroom, simmered
in a tangy mustard-infused gravy, served over creamy, buttery Skirlie mash.

*** 

Tipsy Laird Trifle
Layered dessert with whisky-soaked sponge cake, custard, berries, and cream

 

For any events queries, contact: mealbooking.queries@stx.ox.ac.uk