Bookings: 01256 306306
Menus

The Restaurant offers a range of speciality events and themed menus to inspire our customers and develop our students. Recent events include wine tasting, mixology evening, the ever popular Burns Night and a Medieval Banquet. We also host ‘Guest Chef’ evenings which offer a taste of the Chef’s favourite recipes and flavours. For more details on the upcoming events, click here.

Example menus.

  James Durrant's Chocolate Pave

Chef Patron, James Durrant, from The Plough in Longparish showcased an eight course taster menu:

Jerusalem Artichoke Veloute with Tunworth, Black Truffles, Brioche

Salad of New Season Beetroot with Heritage Carrot, Balsamic Cream, Old Winchester

Cornish Mackerel with Pickled Mouli, Cucumber and Radish, Benito dressing

Mac & Cheese with Smoked Bacon, Wild Mushrooms, Autumn Truffles, Parmesan, Cured Ham

BBQ Hampshire Hog with Burnt Hill Farm Apple Puree, Cider and Bacon Veloute

Wigmore cheese with Pickled Radish, Fennel & Raisin

Lemon & Buttermilk Bavois with Blackberry, Champagne

Chocolate Pave: Chocolate brownie, Salted caramel Jelly, Malt Ice cream, Dark Ale puree

 

6th June Student Chef Evening. Menu inspired from the 6 nations.
To Book Call: 01256 306306

Students Head Chef Evening - 6 Nations Menu

6th June 2018

Starter

Cockney Pie

Mincemeat Pie with Chutney Mash in a Parsley Liquor with Pan Fried Eels

Sorbet

 French ice

                                       Champagne Sorbet   

Main

Scottish Surf and Turf

Smoked Topside, Spiced Silverside, Buttered     Scallops with Kalettes and Swede and Turnip Croquettes

 

Desserts

Limoncello Tiramisu

Served with a Shot of Limoncello

Sweet Treats

Jameson whiskey truffles

 

 

 

Summer Dinner Menu

(9th May - 22nd June 2018)

 

Starters

Sweet Potato Soup with a Hint of Chilli and Plantain Crisps (v)

Crayfish and Mango

Fig and Goats Cheese with Sun Blushed Tomatoes

Frogs Legs in Garlic Butter

Sorbet course

Main Course

Duck Breast with Poached Plums with Parsnip and Celeriac Rosti and Radish Salad

Vietnamese Beef Lettuce Cup Salad

Stone bass, Shellfish Bisque Fettuccine

Herb Pancakes with Spinach, Ricotta and Pine Nuts

Desserts

Tropical Fruit, Passion Fruit Sorbet in a Brandy Snap

Choc Delice with Milk Ice Cream

Salted Caramel Sundae with Toffee Popcorn

Lemon Crème Tart with Fresh Summer Berries

 

Petit Fours

 

  All dietary requirements can be catered for. Please state when booking.

                      Dinner Charged at £22.00 per person

Theme nights charged at £29.00 per person

Guest chef nights charged at £35.00

Lunch charged at £2.50 Starter, £7.50 Main, £2.50 Desserts

 

Click below to read what people have said about us on TripAdvisor.

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Worting Road, RG21 8TN
Tel: 01256 354141
information@bcot.ac.uk