2026- 2027
Welcome
Dining at Caius
Rooms and Capacities
Dining and Reception Rooms
Canapé Menu
Spring and Summer Menus
Autumn and Winter Menus
Additional Courses & Grazing Boards
Finger Buffet Menu
Fellows’ Cellar Selection
Conference Wine List
Additional Alcoholic Beverages and Soft Drinks
How to Find Us
Frequently Asked Questions
Gonville & Caius is one of the oldest and most storied colleges of the University of Cambridge. Founded in 1348 as Gonville Hall by Edmund Gonville, Rector of Terrington, the College was later transformed in 1557 by renowned alumnus Dr John Caius. As part of his grand reconstruction, Caius introduced three magnificent gates that still stand today.
New students begin their journey by walking through the Gate of Humility, setting the tone for their studies. Each day, they pass through the Gate of Virtue, a symbolic reminder of the values that shape their time at Cambridge. And when their academic chapter concludes, they proudly exit through the Gate of Honour to receive their degrees, a tradition that beautifully marks the end of one journey and the beginning of another.
During term time, Caius becomes a vibrant community of nearly 1,000 undergraduates, postgraduates, and academics. Our students come from every corner of the globe, and Caius undergraduates pursue the full spectrum of subjects available across the University. The College’s Fellows bring world-class expertise, from Ancient History through to Zoology, and are widely recognised as pioneers in their disciplines.
Consistently ranked among the top-performing colleges in the University of Cambridge, Gonville & Caius brings this same dedication to excellence to its private dining, offering an experience shaped by tradition, expertise, and exceptional standards.
Dining with us
Menu prices include candles and napkins, coffee and chocolate mints and attentive waiting service to suit your dining needs.
Speeches
Speeches are welcome after dinner and may be enjoyed over coffee. To ensure uninterrupted service, we kindly ask that speeches do not take place between or during courses.
Timings
Our latest dinner service time is 8.00pm.
A later dinner service time will be considered upon request but will be subject to availability and a surcharge.
Minimum number of guests required for dining is 15 or all rooms with the exception of our Main Hall which is 50.
Senior Parlour
The present Hall, designed by Anthony Salvin, was built in 1854, replacing the ancient Hall in the north-west corner of Gonville Court. The Hall is decorated with art by a mixture of traditional and contemporary artists. Of particular note, are the stained glass windows which honour famous Caians. The College flag taken by Caius alumnusAdrian Wilson - to the South Pole in 1911, now graces the Hall placed behind a curtain next to the High Table.
The Cavonius Centre not only offers a perfect meeting space but can also be used as an inside option for your drinks reception.
Spiced carrot, labneh and nigella seed on charcoal crackers (v)
Za’atar pea tart, zesty hummus, pomegranate gel, coriander and nigella seed (v)
Wild mushroom mille-feuille, crispy caper and pine nut (ve)
Tomato & Stilton tarte tatin, basil and crisp garlic (v)
Smoked trout mousse, seaweed, chive and caviar
Old Bay crab toastie, celery, lime dressing and dill cream
Tuna tartar, miso marinate, daikon, black sesame and avocado
Crispy lime prawn lollipop, wasabi mayo and micro coriander
Seared beef fillet, marrow buttered brioche, truffled mayo and parmesan
Caviar and crème frâiche waffle, crispy chives
Please choose the same canapés for all your guests
4 options at £16.00 per person
6 options at £24.00 per person
8 options at £38.00 per person
Additional canapés are £4.00 per canapé
Please note all prices within this brochure are ex VAT
Beetroot falafel, pickled cauliflower, black garlic aioli (ve)
Aged cheddar Mac ‘n’ ’ Cheese, heritage tomato salsa, mozzarella mousse (v)
Szechuan cauliflower tempura, hot honey drizzle and orange puree (v)
Char Siu salmon, miso aioli, masago drops and chive crust
Barbecoa braised chicken taco, avocado cream, chipotle gel
Harissa pulled duck leg, seed dukkah, flat bread and mint yogurt
Hot and sticky pulled pork croquette, apple ketchup and cucumber
Charcoal grilled miso salmon, orange and radish salad, ponzu, edamame emulsion
BBQ’d spelt, celeriac and summer truffle croquette, asparagus, burnt lemon and buttermilk dressing, green pepper oil (v)
Whipped pine ash goat’s cheese and fig carpaccio, beetroot and pomegranate puree, micro salad (v)
Agrodolce mackerel, lovage and pea purée, agrodolce and caviar dressing, pea wafer, cress oil, salmon roe
Peach stuffed Suffolk chicken breast, confit potatoes, caramelized cauliflower purée, kale, chicken jus
Pork tenderloin “porchetta”, sunchoke puree, confit carrot, sprouting broccoli, fennel crisp potato
Prosecco marinated sea bass, poached and grilled leek, ginger roasted carrots, herb farro, prosecco yuzu sauce
Pressed shoulder of spring lamb, black garlic emulsion, spring/summer vegetable salsa, pomme purée, herb lamb sauce
DESSERTS Strawberry and cream slice, macerated strawberries, blondi, cucumber and strawberry gel, juniper spiced sorbet
Caramel custard slice, plum purée, brown butter brioche, cardamom Chantilly cream
Vanilla and basil panna cotta, meringue, macerated berries, poached rhubarb and rhubarb gel
Lemon ricotta cheesecake, strawberry cake and spiced ice cream
Grilled hispi roulade, confit aubergine purée, fine bean and carrot salsa, sticky rice, chimichurri dressing (v)
Please select one item from each course so that all guests enjoy the same starter, main course and pudding.
All special diets will be catered for, including vegetarian. Minimum number of guests required for dining is 15.
from 1st April to 1st July
Mi-cuit ocean trout, pickle daikon, cucumber dashi, avocado cream
Pressed chicken and tarragon terrine, Japanese quince membrillo, apricot and liver paté mousse, brioche croute, chicory salad
Sage and nettle glazed Anjou pigeon pickled mustard seeds, black pudding and braised pigeon leg pressé, broad bean purée
Seared scallop and Morecambe Bay mussels, pea purée, seaweed custard, kohlrabi crunch, chicken skin crisp, seaweed salad
Smoked cauliflower and Camembert fritter, seed romesco, asparagus, truffle mayo (v)
Atlantic caught fillet of cod, truffle potato, spinach and pea, coal roasted celeriac, seaweed, roasted bone dashi sauce
Aged beef tenderloin
smoked aubergine, Roswell onions, cumin roasted carrots and mint broad beans
Juniper branch smoked venison chervil root purée, courgette and carrot, crispy potato, bay oil split venison jus
Norfolk reared lamb rump
black olive gnocchi, spring pea and broad bean ragout, rose yogurt, heritage carrot
Barbecued beetroot glazed smoked lion’s mane sirloin,
Gruyére pomes purée, pickled mustard seed, beetroot and peas in roasted pepper jus (v)
Nectarine mousse and poached nectarine, raspberry gel, raspberry crumble, nectarine sorbet
Raspberry mousse, rosemary sponge, cinnamon crumble, Granny Smith tarragon sorbet
Lime and Bergamot bavarois, Earl Grey compressed pineapple gel, coconut sorbet
Dark chocolate delice, vanilla pear salsa, chocolate olive oil cake, malt sorbet
Please select one item from each course so that all guests enjoy the same starter, main course and pudding.
All special diets will be catered for, including vegetarian. Minimum number of guests required for dining is 15.
Available from 1st April to 1st July £68.50 + VAT per person
Sample Menu
Juniper glazed wood pigeon, truffled celeriac velouté, roasted beets, parsnip crisps, beetroot ketchup and tarragon
Smoky leek mosaic, Cropwell Bishop stilton croquette, watercress and fennel salad cream (v)
Sous vide Old Bay rösti, sriracha, cured salmon and crab tian, coriander aioli and pickled shallots
Berkshire ham hock terrine, crispy hen’s egg, parsley and cornichon aioli, dressed micro shoot salad
Herb roasted corn fed chicken supreme, spiced squash, crisp potato, confit garlic, barbecued leeks and sauce Albufera
Fleur de brick, pecorino risotto, chanterelles, heritage carrots, black truffle oil and red veined sorrel (v)
Pressed and glazed Jacob’s ladder of beef, fine bean salsa macha, potato mousseline, roasted caraway carrot, tenderstem and jus Bordelaise
Organic salmon en croute, arborio rice, flaky pastry, spinach, burnt shallot, red pepper purée, chive beurre blanc and caviar
Burnt honey cheesecake, golden raisin purée, lemon tulle and rum ice cream
White chocolate Namelaka, bitter lemon, lemon crisp, hung yogurt and brioche toast
Sticky toffee pudding slice, date and orange blossom purée and brandy snap
Chocolate delice, beetroot and blackberry gel, pickled blackberries and yeast extract ice cream
Please select one item from each course so that all guests enjoy the same starter, main course and pudding.
All special diets will be catered for, including vegetarian. Minimum number of guests required for dining is 15.
Available from 1st October to 31st March £56.50+ VAT per person
Sample Menu
Whipped goat’s cheese and salt baked beetroot ravioli, pickled apple and fennel dill yoghurt dressing, pumpkin seed brittle (v)
Dry aged beef tartare with figs, anchovy butter, smoked mayonnaise, Caius sourdough and micro salad
Treacle cured salmon, stem ginger and lemongrass purée, chargrilled spring onions, black radish, brioche wafers and raspberry vinaigrette
Pan seared scallop, burnt apple purée, lemon thyme pea velouté and chorizo crumb
Pulled lamb shoulder raan, goat’s curd raita and pomegranate smoked ghee potato fondant, roasted aubergine, toasted tenderstem and pickled red onion
Tempura oyster mushroom, sichuan pepper fine beans, charred cauliflower purée, pickled carrots, crisp potato cylinder and XO sauce (ve)
Creedy Carver duck breast, confit leg sarladaise, cherry gel, sautéed black cabbage, cardamom sunroot purée, glazed shallots and duck jus
Pan roasted lemongrass and kaffir lime black cod, miso roasted squash, samphire and edamame beans, puffed wild rice and Khiao split sauce
Black forest slice, cherry gel, coffee curd, bitter chocolate and cherry sorbet
Miso caramel, spiced sable, pine nuts purée, praline and nutmeg ice cream
Blackcurrant opera, chocolate crémeux, sour apple gel and chocolate gelato
Yuzu and bergamot mousse, compressed pineapple, passion fruit gel, coconut streusel and sorbet
Please select one item from each course so that all guests enjoy the same starter, main course and pudding. All special diets will be catered for, including vegetarian. Minimum number of guests required for dining is 15.
Available from 1st October to 31st March £68.50+ VAT per person
Sorbet
Champagne and red berry
Green apple and Calvados
Lemon verbena and mint
Lime and ginger
£6.50 per person
After dinner cheeseboard with biscuits grapes and celery
£13.00 per person
Petits fours
£6.50 per person
Please select one option for all guests. Available all year round.
Please note: all prices within this brochure are ex VAT.
Olives, cheese straws and crisps - £5.50 per person
Cheeseboard with biscuits, grapes and celery - £13.00 per person
Fruit Baskets - £7.00 per person
GRAZING BOARDS
Mezze Board - £6.50 per person
Crisp raw vegetables, whipped feta, beetroot hummus, grilled flat breads
Charcuterie -£8.50 per person
Selection of cured meats, baked breads, pickles & hummus & olives
Ultimate Snack- £6.50 per person
Crudites, olives, trio of dips (Hummus, muhammara, babaganoush), cheese straws, grilled pita bread, marinated feta
Additional supplements for grazing boards - £3.50 per person per item
Bruschetta of tomato,red onion, fresh basil, aged balsamic
Deviled scotch egg, tapenade, lemon mayo
Chicken liver pate on melba toast & chutneys
Ham hock terrine, pickles
Please select seven items (additional items £3.50 per person + VAT)
All guests will dine on the same seven chosen items. £30.00 + VAT per person
The College Wine Committee is pleased to showcase a curated selection of wines from five outstanding family-owned French domains. The wine is imported by the college directly from the producers.
wine
Perle de Chassignolles, Domaine Gardien, St. Pourcain - £32.00+VAT
A ‘Methode Traditionelle’ fizz made with a mix of Chardonnay and a regional grape variety called Tresallier (also known as Sacy). Its floral nose and tresallier-driven green apple notes make a lovely aperitif or a very versatile wine for pairing with desserts.
Champagne Pierre Ferat Brut Blanc de Blanc - £53.00+VAT
This is a classic Blanc de Blancs champagne that combines fresh apple and citrus with warm brioche.
A perfect aperitif or accompaniment to any celebration.
Red Wine
Bourgogne Pinot Noir, Domaine Francois Legros - £42.00+VAT
This wine is made with fruit grown in the heart of the Cotes de Nuits in the villages of Chambolle-Musigny and Morey-St. Denis. Raspberry, violet, cherry and cassis with notes of tobacco smoke, vanilla and toast.
Givry 1er Cru, Clos du Vernoy, Domaine Desvignes - £59.00+VAT
Clos du Vernoy is a tiny 1.7 acre vineyard shared by just two producers. The grapes are from vines over 60 years old that Gautier vinifies to a ripe, rich and velvety red balanced with fresh spice.
Nuits-St-Georges, Domaine Francois Legros - £74.00+VAT
A rich garnet colour, with red fruit, spice and wood on the nose and leather, tobacco and cassis on the palate. A classic Côtede-Nuits red.
Petit Chablis "Les Deux Terres", Domaine Dauvissat - £37.00+VAT
This Petit Chablis is 100% chardonnay grown on the higher slopes of the Serein valley on Portlandian marine fossiliferous limestone, or silty soils, which is reflected in the name ‘Les Deux Terres’ given to this wine. A bright minerality with ripe green apple is complemented with notes of pear and peach.
Bourgogne Chardonnay, Domaine Francois Legros - £40.00+VAT
A classic white burgundy of 100% chardonnay grapes grown in St. Aubin, up near ‘La Rochepot’ the hilltop overlooking the town. Do not let the humble name distract - this is delicious and beautifully made wine that goes perfectly with cheese. The acidity, butter and oak is beautifully balanced with touches of citrus and peach.
Chablis 1er Cru 'Beauroy', Domaine Dauvissat - £53.00+VAT
A fresh and elegant premiere cru Chablis, the mineral and salt from the oyster-rich limestone soil, balanced with crisp and creamy citrus acidity.
Saint-Aubin 1er Cru En Remilly, Domaine Francois Legros - £84.00+VAT
A step up from the Bourgogne Chardonnay, this premiere cru white is made from grapes grown in the climat of ‘En Remilly’, which abuts Mont-Rachet and the Grand Cru vineyards of Puligny. Only 1300 bottles are made of this lemon-gold, rich white Burgundy.
The following wines have been selected for your enjoyment and are usually available year-round.
Please ask if there is a specific Champagne or sparkling wine that you would like.
Baron D’Arignac Brut, Blanc de Blancs, Languedoc-Roussillon, France - 11% abv - £24.00 + VAT (Ugni Blanc, Airen)
Pale lemon in colour with a fine mousse. Fresh on the nose with aromas of green apple and blossom. A great alternative to Prosecco this wine presents a fresh palate of apple and citrus fruit.
Valdobbiadene Prosecco Superiore Extra Dry N.V. Veneto, Italy - 11.5% abv - £27.00 + VAT (Glera)
A fresh and gently fruity fizz from north-eastern Italy with crunchy ripe pear and yellow apple flavours and bright, breezy acidity. Delicate and lively on the palate with a gentle, aromatic finish.
The Bolney Estate Bolney Bubbly Brut, West Sussex, England - 12.5% abv - £54.00 + VAT (Muller Thurgau, Chardonnay, Reichensteiner plus 5% others)
Delightful floral and brioche notes combine with zesty citrus fruit, honeysuckle and elderflower. It is delicate and well balanced, finishing with a soft fresh hint of sweetness.
White wine
Dea del Mare, Pinot Grigio Catarratto, Sicily, Italy - 12.5% abv - £23.00 + VAT
This crisp dry wine has all the hallmarks of Pinot Grigio. Citrus fruits on the nose with a refreshing palate of zesty green apple balanced by subtle minerality from Catarratto.
Chardonnay Reserva Adobe Casablanca Valley, Chile - 13.5% abv - £24.00 + VAT
Clear, bright pale yellow in colour, with refreshing citrus aromas of grapefruit, lime and a touch of herbs. It is a balanced, fresh and fruity wine, with velvety texture and an enjoyable finish.
Willowglen Gewurz Riesling, Riverina, Australia - 12% abv - £25.00 + VAT
A highly aromatic wine, with scents of rose water, musk and lemon zest. Offering a generously sweet palate of Turkish delight which is balanced by the acidity of the Riesling.
Southern Lights Sauvignon Blanc, Marlborough, New Zealand - 12% abv - £26.00 + VAT
Fresh and vibrant with passion fruit, gooseberry and some melon characters. A balanced richness of fruit and a floral note through the palate, with intense depth of flavour and a crisp finish.
Amalaya Blanco de Corte, Salta, Argentina - 13% abv - £28.00 + VAT
This wine is pale gold in colour with youthful highlights. On the nose, there are intense aromas of grapefruit and floral notes. On the palate, it has a crisp acidity with a long, mineral finish.
Mâcon-Charnay-lès-Mâcon ‘Les Piliers’, France - 12.5% abv - £33.00 + VAT
Immediately appealing with good depth of flavour and underlying finesse that provides wonderful length and unfolding flavours - think of freshly cut hay and meadowsweet for the nose, crunchy greengages for the palate, and some candied lemongrass for the final notes.
wine
Primitivo Appassimento Passitivo, Paolo Leo Puglia, Italy - 14.5% abv - £30.00+ VAT
Intense ruby red colour with a complex bouquet. The oak ageing adds a pleasant roasted and spicy aroma whilst the palate is full bodied, supple and well balanced with a long finish.
wine
Les Oliviers Grenache Cinsault Rosé, Pays d’Oc, France - 12% abv - £21.00 + VAT
Pale salmon pink in the glass with delicate aromas of meadow flowers. Textured, with tangy berry flavours that meld with the satisfying spicy notes from Cinsault.
wine
Vat 5 Botrytis Semillon De Bortoli Riverina, Australia - 10% abv - £26.00 + VAT (37.5cl bottle)
A light golden, medium bodied wine with peach, nectarine, pear and honey aromas with a hint of oak. Sweet with a vibrant mouthful of stone fruits, citrus, a twist of caramel and subtle oak.
Gonville & Caius College Port, Porto, Portugal - 19.5% - £30.00 + VAT
A Ruby port made from a blend of selected young ports matured in large oak vats called tonels. The wine shows some rich, full bodied characters such as plums and raspberry.
Barao de Vilar Vintage Port 2000 Porto, Portugal - 20% abv - £59.00 + VAT
Made from grapes grown in a single harvest. It spends between two and three years in cask in before being bottled. The port has a superb colour, full body and very fine aroma.
Alcoholic beverages Bottle of lager £6.50
Bottle of ale £6.50
Glass of mulled wine
Please note all jugs are 1 litre and serve 5 glasses. Additional soft drinks are available on request. All prices within this brochure are exclusive of VAT.
To confirm the booking, please return a signed copy of this booking form within 5 days of making the provisional booking. Once signed, you will receive a 50% deposit invoice.
Can we have a choice menu?
When do I need to confirm details?
Final details of your event are due no less than 10 working days before the start of your event. Final details may include the number of guests, timings, menu selection, special diets and other special requests.
How do I pay for my event?
We regret that we cannot offer a choice menu. Please choose one starter, one intermediate course (if applicable), one main and one pudding from our range of menus. We can cater for most special diets so please advise no less than 10 working days before your event.
Do you provide menu cards and place name cards?
A deposit of 50% of the estimated total value of the event will be required upon confirmation of your booking. The final invoice will be sent after your event has taken place. Payment may be made via a BACS transfer (as specified in the booking form) and must be received by the College within 28 days of the date of the invoice. Any amendments to the address given after the invoice has been raised will incur a £25.00 admin fee.
We provide crested menu cards, table plans and place name cards at an additional cost of £27.00+VAT per event.
Do I have to pay an additional room hire charge?
Room hire for dining rooms will apply.
Can guests smoke on College property?
Guests are not permitted to smoke in the college grounds.
Can we bring our own food or drink?
Unfortunately, due to strict food safety guidelines, food and drinks not purchased from the College are not permitted on the College’s premises.
Are your dining rooms wheelchair accessible?
The accessibility of the event spaces in Old Courts varies. Please notify your event manager of any special access requirements or ask if you would like further details.
