Welcome
Dining at Caius
Rooms and Capacities
Dining and Reception Rooms
Canapé Menu
Spring and Summer Menus
Autumn and Winter Menus
Additional Courses
Finger Buffet Menu
Fellows’ Cellar Selection
Conference Wine List
Additional Alcoholic Beverages and Soft Drinks
How to Find Us
Frequently Asked Questions
Supplier recommendations
Gonville & Caius is one of the oldest University of Cambridge colleges. Originally named Gonville Hall, the College was founded by Edmund Gonville, Rector of Terrington in 1348. The College was re-founded in 1557 by former student and Fellow, Dr John Caius who, as part of his reconstruction, erected three Gates, which survive to the present day. New students entered the College through the Gate of Humility, while studying in the College they would pass through the Gate of Virtue every day, and finally when they leave to receive their degrees, students departthroughtheGateofHonour.
During term, Caius is home to nearly 1,000 undergraduates, graduates and academics. Students come to Caius from all over the world and undergraduates study all of the subjects offered in the University. Our Fellows have globally renowned expertise ranging from Ancient History to Zoology and are all recognised as leaders in their own fields. Gonville & Caius College is regularly one of the top performing Colleges in the University of Cambridge league tables and we apply this same commitmenttoexcellencetoourprivatedining.
Sous vide Old Bay rösti, sriracha, cured salmon and crab tian, coriander aioli and pickled shallots
Pressed and glazed Jacob’s ladder of beef, fine bean salsa macha, potato mousseline, roasted caraway carrot, tenderstem and jus Bordelaise
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 alumnus - Adrian Wilson - to the South Pole in 1911, now graces the Hall placed behind a curtain next to the High Table.
Gonville Court is the third of our three college courts and is named after our original founder, Edmund Gonville. The east side of Gonville Court dates from 1490 and the north side from the 1750s. The perfectly manicured lawn and sunny aspect, offer the ideal location for a drinks reception.
Our beautifully landscaped gardens at Harvey Court provide the perfect backdrop for summer events. Whether you choose a champagne and canapé reception to celebrate a special occasion, or an afternoon tea as part of a team building away-day, we can tailor our menus to suit your needs.
The Cavonius Centre not only offers a perfect meeting space but can also be used as an inside option for your drinks reception.
Spicedcarrot,labnehandnigellaseedoncharcoal crackers(v)
Zaatarpeatart,zestyhummus,pomegranategel, corianderandnigellaseed(v)
Wildmushroommille-feuille,crispycaperandpine nut(ve)
Tomato&stiltontarttatin,basilandcrispgarlic(v)
Smokedtroutmousse,seaweed,chiveandcaviar
OldBaycrabtoastie,celery,limedressinganddill cream
Tunatartar,misomarinate,daikon,blacksesameand avocado
Crispylimeprawnlollipop,wasabimayoandmicro coriander
Searedbeeffillet,marrowbutteredbrioche,truffled mayoandparmesan
Caviarandcrèmefraichewaffle,crispychives
Beetrootfalafel,pickledcauliflower, blackgarlicaioli(ve)
AgedcheddarMacN’Cheese,heritage tomatosalsa,mozzarellamousse(v)
Szechuancauliflowertempura,hothoney drizzleandorangepuree(v)
CharSiusalmon,misoaioli,masago dropsandchivecrust
Barbecoabraisedchickentaco,avocado cream,chipotlegel
Harissapulledduckleg,seeddukkah,flat breadandmintyogurt
Hotandstickypulledporkcroquette, appleketchupandcucumber
Whitechocolateblondie,creamcheese
Buttercream&toffeecrunch
Orange&raspberrypavlova,raspberrycurd &vanillaorange
Chocolatenemesisganachewaffle,crème fraiche&blueberry
Blackberrywaffle“icecream”cheesecake, chocolatecrust
Chocolatebrownies,caramelcremeux, candiedpumpkinseed
Lemoncurd&raspberrytart
4optionsat£16.00perperson
6optionsat£20.00perperson
8optionsat£32.00perperson
Pleasechoosethesamecanapésfor allyourguests
Charcoal grilled miso salmon, orange and radish salad, ponzu, edamame emulsion
Stilton croquette and asparagus, burnt lemon and buttermilk dressing, sorrel oil (v)
Pine Ash goat’s cheese mousse and fig carpaccio, beetroot and pomegranate puree, micro salad
Agrodolce mackerel, lovage and pea purée, agrodolce and caviar dressing, pea wafer, cress oil
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, herb lamb sauce
Grilled hispi roulade, confit aubergine purée, fine bean, sticky rice, chimichurri dressing (v)
Raspberry mousse, rosemary sponge, cinnamon crumble, Granny Smith and tarragon 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
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 July to 30th September 2026. £56.50 + VAT per person
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 sirloin 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
Strawberry and cream slice, macerated strawberries, blondi, cucumber and strawberry gel, juniper spiced sorbet
Lime and Bergamot bavarois, Earl Grey compressed pineapple, gel, coconut sorbet
Dark chocolate delice, vanilla pear salsa, chocolate olive oil cake, malt sorbet
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.
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.
Olives,cheesestrawsandcrisps-£5.50perperson
Cheeseboardwithbiscuits,grapesandcelery-£13.00perperson
Dessert(fruitonly)-£7.00perperson
Petitfours-£6.50perperson
Sorbet course
Champagneandredberry
GreenappleandCalvados
Lemonverbenaandmint
Limeandginger
£6.50perperson
Please select one option for all guests. Available all year round. Please note all prices within this brochure are ex VAT.
Please select seven items (additional items £4.00 per person + VAT)
All guests will dine on the same seven chosen items. £30.00 + VAT per person
TheCollegeWineCommitteeispleasedtoshowcaseacuratedselectionofwinesfromfiveoutstanding family-ownedFrenchdomains.Thewineisimportedbythecollegedirectlyfromtheproducers.
Sparkling 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.
DomaineGardien
Situated in Besson, near Moulins sur Allier, the northern part of the St. Pourçain appellation, this family estate of 24 hectares is owned and run by Olivier and Christophe Gardien and has just celebrated it 100th anniversary. The gently hilly terrain with a mix of granitic, siliceous clay and sand gives their wines elegance and power.
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.
DomaineFerat
Pierre-Yves and Clémentine Ferat are the sixth generation of the family to make champagne on the domain located just south of Épernay. Their corks are inscribed with a play on a Latin motto that will be familiar from the inscription on Dr. Caius’ tomb: ‘Vivit post hoc funera virtus’ but morphed to play on the name of their village, Vértus.
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.
DomaineDauvissat
Agnes and Didier Dauvissat have been supplying us with their wines for several years now. The estate of around 10 hectares near Beine and which provides a very pure and typical expression of the Chablis and Petit Chablis appellations is now headed by their son Florent.
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.
DomaineLegros
Domaine François Legros is based in Nuits-St-Georges in the heart of the Cote d’Or in Burgundy. François and his daughters Charlotte and Laure, make wine from their vines located both in St. Aubin, in the Côte de Beaune and in Vougeot, Chambolle-Musigy and Morey-St-Denis in the Côte de Nuits. The vines are cultivated sustainably and harvested by hand.
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.
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.
DomaineDesvignes
Located on the Côte Challonais in Southern Burgundy, Gautier Desvignes is the fifth generation of his family to make wine on the domaine, which was founded in 1870. Gautier’s wine making is exciting as he aims to combine sustainable viticulture with bringing back Givry’s elegance and refinement
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 Côte-de-Nuits red.
Thefollowingwineshavebeenselectedforyourenjoymentandareusuallyavailableyear-round. PleaseaskifthereisaspecificChampagneorsparklingwinethatyouwouldlike.
Baron D’Arignac Brut, Blanc de Blancs, Languedoc-Roussillon, France -11%abv-£30.00 (UgniBlanc,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 (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 (MullerThurgau,Chardonnay,Reichensteinerplus5%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.
PleasenoteallpriceswithinthisbrochureareexVAT,validbetween1stJuly2026and30thJune2027
Primitivo Appassimento Passitivo, Paolo Leo Puglia, Italy - 14.5% abv - £30.00
wine
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.
Other wines
Rosé wine
Les Oliviers Grenache Cinsault Rosé, Pays d’Oc, France - 12% abv - £21.00
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.
Dessert wine
Vat 5 Botrytis Semillon De Bortoli Riverina, Australia - 10% abv - £26.00 (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.
Port Gonville & Caius College Port, Porto, Portugal - 19.5% - £29.00
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
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
Bottleoflager
Bottleofale
Glassofmulledwine
JugofPimm’s(1litre)
£6.50
£6.50
£6.70
£30.00
Non-alcoholic wines
Soft drinks
£4.00
Jug
Jug
Selectionofcordialsoftdrinks(jugs) £10.50
Jugofcloudyapplejuice £11.50
Jugofhomemadelemonade £11.50
Jugofnon-alcoholicfruitpunch
£11.50
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.
When are your facilities available for hire?
TheOldCourtsMainDiningHallisavailableduringvacationsonly. AllotherdiningroomswithintheOldCourtsareavailableyear-round.
How can I make a provisional booking?
PleasecontacttheConference&EventsOfficewhowillbehappytotake yourdetailsandmakeaprovisionalbookingforyou.Provisionalbookings canbeheldforamaximumof5days.Ifanotherclientwishestoconfirm thesamedate,wewillgiveyoua24hournoticetosignthecontractto secureyourbooking.
How do I confirm my provisional booking?
Whenaprovisionalbookingismadeyoushouldbesentabookingform whichincludesthedetailsofyourbookingandthetermsandconditions. Toconfirmthebooking,pleasereturnasignedcopyofthisbookingform within5daysofmakingtheprovisionalbooking.Oncesigned,youwill receivea50%depositinvoice.
When do I need to confirm details?
Finaldetailsofyoureventareduenolessthan10workingdaysbeforethe startofyourevent.Finaldetailsmayincludethenumberofguests, timings,menuselection,specialdietsandotherspecialrequests.
How do I pay for my event?
Adepositof50%oftheestimatedtotalvalueoftheeventwillberequired uponconfirmationofyourbooking.Thefinalinvoicewillbesentafter youreventhastakenplace.PaymentmaybemadeviaaBACStransfer(as specifiedinthebookingform)andmustbereceivedbytheCollege within28daysofthedateoftheinvoice.Anyamendmentstotheaddress givenaftertheinvoicehasbeenraisedwillincura£25.00+VATadmin fee.
Can we have a choice menu?
Weregretthatwecannotofferachoicemenu.Pleasechooseonestarter,one intermediatecourse(ifapplicable),onemainandonepuddingfromour rangeofmenus.Wecancaterformostspecialdietssopleaseadvisenoless than10workingdaysbeforeyourevent.
Do you provide menu cards and place name cards?
Weprovidecollegecrestedmenucards,tableplansandplacenamecardsat anadditionalcostof£27.00+VATperevent.
Do I have to pay an additional room hire charge?
Roomhirefordiningroomswillapply.
Can guests smoke on College property?
Thecollegeisasmokefreesite.SmokingisnotpermittedinCollege buildingsorgardens,orwithinthreemetresofanyCollegebuilding.
Can we bring our own food or drink?
Unfortunately,duetostrictfoodsafetyguidelines,foodanddrinksnot purchasedfromtheCollegearenotpermittedontheCollege’spremises.
Are your dining rooms wheelchair accessible?
TheCavoniusCentre,theStephenHawkingBuildingandHarveyCourt’s publicareasarefullyaccessiblewithaccessiblebedroomsavailableinboth buildingsalso.TheaccessibilityofthefunctionroomsinOldCourtsvaries. Pleasenotifyyoureventmanagerofanyspecialaccessrequirementsoraskif youwouldlikefurtherdetails.
