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Dining Brochure 2026-27

Table of

CONTENTS 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

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WELCOME 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 depart through the Gate of Honour.

Cauliflower & Koji Croquette Cauliflower wafer, homemade raisin purée, seed romesco, tumeric oil & manchego (v)

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 commitment to excellence to our private dining. Honey Mousse Caramelised figs, mulled wine gel & brown butter tuile

Dining at Caius Elements included in menu price candles and napkins waiter service coffee and chocolate mints

Black Onion-Roasted Pork Tenderloin Sautéed cavolo nero, chestnut purée, thyme-roasted baby carrots & pine nut crumble, potato purée, apple & cognac jus

Room hire Room hire fee will apply for the dining rooms. It is set at £550 apart from the Old Courts Dining Hall which is charged at £1,200. For a reception at Cavonius Centre the room hire charge is £850.

Speeches You are welcome to include post dinner speeches, however, out of respect to our Chefs and staff speeches must be held over coffee. Regrettably we cannot accommodate speeches 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 Please note all prices within this brochure are ex VAT, valid between 1st July 2026 and 30th June 2027

Room Capacities ROOM NAME

RECEPTION

DINNER

STANDING BUFFET

Old Courts Dining Hall

120

186

100

Fellow’s Dining Room

Senior Parlour

Long Room

Bateman Room

Gonville Court Lawn

150

Cavonius Centre

180

100

Dining & Reception Rooms

Senior Parlour

The Long Room

Fellow’s Dining Room

Old Courts Dining Hall 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 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.

Harvey Court Gardens 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.

Cavonius Centre The Cavonius Centre not only offers a perfect meeting space but can also be used as an inside option for your drinks reception.

Canapé Menu COLD

HOT

DESSERT

Spiced carrot, labneh and nigella seed on charcoal crackers (v)

Beetroot falafel, pickled cauliflower, black garlic aioli (ve)

White chocolate blondie, cream cheese

Zaatar pea tart, zesty hummus, pomegranate gel, coriander & nigella seed (v)

Aged cheddar Mac N’ Cheese, heritage tomato salsa, mozzarella mousse (v)

Wild mushroom mille-feuille, crispy caper & pine nut (ve)

Szechuan cauliflower tempura, hot honey drizzle & orange purée (v)

Tomato & stilton tart tatin, basil & crisp garlic (v)

Char Siu salmon, miso aioli, masago drops & chive crust

Smoked trout mousse, seaweed, chive & caviar Old Bay crab toastie, celery, lime dressing & dill cream Tuna tartar, miso marinate, daikon, black sesame & avocado Crispy lime prawn lollipop, wasabi mayo & micro coriander

Buttercream & toffee crunch

Barbecoa braised chicken taco, avocado cream, chipotle gel Harissa pulled duck leg, seed dukkah, flat bread & mint yogurt

Orange & raspberry pavlova, raspberry curd & vanilla orange Chocolate nemesis ganache waffle, crème fraiche & blueberry Blackberry waffle “ice cream” cheesecake, chocolate crust Chocolate brownies, caramel cremeux, candied pumpkin seed Lemon curd & raspberry tart

Hot and sticky pulled pork croquette, apple ketchup & cucumber

Please choose the same canapés for all your guests

Seared beef fillet, marrow buttered brioche, truffled mayo & parmesan Caviar and crème fraiche waffle, crispy chives

4 options at £16.00 per person 6 options at £20.00 per person 8 options at £32.00 per person

Please note all prices within this brochure are ex VAT, valid between 1st July 2026 and 30th June 2027

Spring and Summer Menu 1 STARTERS

MAIN COURSES

PUDDING

Charcoal grilled miso salmon, orange and radish salad, ponzu, edamame emulsion

Peach stuffed Suffolk chicken breast, confit potatoes, caramelized cauliflower purée, kale, chicken jus

Raspberry mousse, rosemary sponge, cinnamon crumble, Granny Smith and tarragon sorbet

Pork tenderloin “porchetta”, sunchoke puree, confit carrot, sprouting broccoli, fennel crisp potato

Caramel custard slice, plum purée, brown butter brioche, cardamom Chantilly cream

Prosecco marinated sea bass, poached and grilled leek, ginger roasted carrots, herb farro, prosecco yuzu sauce

Vanilla and basil panna cotta, meringue, macerated berries, poached rhubarb and rhubarb gel

Pressed shoulder of spring lamb, black garlic emulsion, spring/summer vegetable salsa, herb lamb sauce

Lemon ricotta cheesecake, strawberry cake and spiced ice cream

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

Grilled hispi roulade, confit aubergine purée, fine bean, 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. Available from 1st July to 30th September 2026. £56.50 + VAT per person

Spring and Summer Menu 2 STARTERS

MAIN COURSES

PUDDING

Mi-cuit ocean trout, pickle daikon, cucumber dashi, avocado cream

Atlantic caught fillet of cod, truffle potato, spinach and pea, coal roasted celeriac, seaweed, roasted bone dashi sauce

Nectarine mousse and poached nectarine, raspberry gel, raspberry crumble, nectarine sorbet

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)

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

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

Barbecued beetroot glazed smoked lion’s mane sirloin, Gruyére pomes purée, pickled mustard seed, beetroot and peas in roasted pepper jus (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. Available from 1st July to 30th September. £68.50 + VAT per person

Autumn and Winter Menu 1 STARTERS

MAIN COURSES

PUDDING

Torched Teriyaki Sea Bass, sea bass crudo, soy, mirin & yuzu dressing, pickled radish & cucumber, nasturtium oil

Chianti-Braised and Pressed Lamb Shank, sunchoke purée, minestrone vegetables, rosemary fondant potato, braised jus & basil oil

Pumpkin-Spiced Caramel Tart, pumpkin seed tuile, clementine ice cream & bourbon gel

Pressed Chicken and Leek Terrine, gooseberry ketchup, apple relish, brioche crisp & winter salad

Black Onion-Roasted Pork Tenderloin, sautéed cavolo nero, chestnut purée, thyme-roasted baby carrots & pine nut crumble, potato purée, apple & cognac jus

Honey Mousse, caramelised figs, mulled wine gel & brown butter tuile

Pulled Ham Hock & Nduja Bon Bon, lightly pickled winter vegetables, pumpkin sauce, candied pumpkin seeds & crispy sage Cauliflower & Koji Croquette, cauliflower wafer, homemade raisin purée, seed romesco, tumeric oil & manchego (v) Whipped Burrata, heritage beets, Romano pepper and pine nut salsa, watercress and pumpkin seed tuile (v)

Stout and Date Pudding, miso caramel sauce, honeycomb & clotted cream

Brown Butter-Glazed Black Cod, roasted fennel purée, charred stem broccoli, confit potato, brown butter & pomegranate sauce Herb-Roasted Norfolk Chicken, truffled cauliflower cream, rosemary potato, red cabbage, sherry jus & chervil oil Winter Squash Tarte Tatin, sautéed black cabbage, caraway-roasted baby carrots, Roscoff onions & herb jus (v)

Chocolate Craquelin Choux Bun, chocolate crémeux, sour cherry compote & hung vanilla crème fraîche Apple and Cinnamon Pavlova, blackberry jus & sourdough crumb

Autumn and Winter Menu 2 STARTERS

MAIN COURSES

PUDDING

Open Beetroot Tart, bingham blue cheese beignet, pickled red onion with orange and chicory salad (v)

Cumin and Coffee Spiced Rump of Suffolk Lamb, caraway carrot purée, confit potato chip, broccoli, pumpkin seed crumb & pan jus

Pear and Pine Nut Torte, chai tea anglaise & pear crisp

Arbroath Smokie Croquette, katsuobushi mayonnaise, pickled daikon, parmesan crisp & caviar Fir Smoked Duck Breast, pickled pumpkin, raisins, sea buckwheat gel & crispy barley cracker Vodka and Tonic Cured Salmon, pickled lemon, compressed cucumber, dill mayonnaise & sourdough Pan Fried Pigeon Breast, beetroot ice cream, beer soil, citrus yoghurt & watercress

Lavendar Honey Glazed Duck Leg, parsnip purée, parsnip crisp, roasted sprouts, butternut pumpkin fondant

Warm Chocolate Fondant, coffee mousse, whiskey gel & cookie streusel Caramelised Chocolate Namelaka, burnt apple gel, vanilla crumb, pickled blackberries & spiced ice cream

Pressed Short rib of Beef, pea and artichoke purée, beef fat brioche, onion foam, madeira jus & chive Pan Seared Hake Supreme, carrot and buttermilk purée, crab bonbon, wilted spinach split yuzu and herb cream

Cardamom and Parsnip Sponge, chamomile mousse, preserved lemon gel & milk wafer Warm Financier, whipped honey cheesecake, cranberry gel & caramel popcorn

Glazed Maitake Mushroom, whipped potato, burnt leek, kale, crispy capers & shallot jus (v)

Additional Courses Olives, cheese straws and crisps - £5.50 per person Cheeseboard with biscuits, grapes and celery - £13.00 per person Dessert (fruit only) - £7.00 per person Petit fours - £6.50 per person Sorbet course Champagne and red berry Green apple and Calvados Lemon verbena and mint Lime and ginger £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.

Finger Buffet Menu FISH

MEAT

Honey glazed salmon pop, lemon and dill

Pulled chicken and napa cabbage taco, orange and avocado

Soft shell taco, lime & chipotle tilapia and pico de gallo

Chicken and Thai basil popsicle, coriander and lime chilli sauce

Lemongrass prawn fritter, Thai chilli sauce

Lamb scrumpet, pickled radish and black garlic & beetroot ketchup

Smoked salmon and dill cream cheese mini bagel

Duck liver pate & parmesan cream croque, chervil

Steamed shrimp dumpling, hot and sour sauce

Steamed Chinese pork buns, ginger and spring onion dip

Tuna tataki, avocado puree, sesame cracker and coriander

Caius sage sausage roll, maple brown sauce

Hot Caribbean cod fritters and scotch bonnet aioli

Pulled brisket sliders, gherkin burger sauce and tomato

VEGETARIAN AND VEGAN

SWEET

Tomato pesto & mozzarella pin wheels

Lemon meringue pie

Crispy breaded mushroom ravioli, tomato fondue dip

Double chocolate cake and raspberry cream

Harissa grilled tofu, green herb and seed salsa (ve)

Orange cheese cake squares, chocolate ganache

Fried mac & cheese croquettes, sweet mustard mayo

Elderflower posset, poached stone fruit

Mushroom pate crostini, caramelized onion chutney (ve)

Fruit tartlets

Polenta Crisp, goats cheese mousse and honey drizzle

Salted caramel blondie, white chocolate crumble

Steamed vegetable dumplings, Sichuan dumpling sauce

Mint chocolate mousse

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

Fellows’ Cellar Selection 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.

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. Domaine Gardien 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. Domaine Ferat 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.

White wine 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. Domaine Dauvissat 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. Domaine Legros 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.

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. Domaine Desvignes 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.

Wine List 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.

Sparkling wine Baron D’Arignac Brut, Blanc de Blancs, Languedoc-Roussillon, France - 11% abv - £30.00 (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 (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 (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.

Please note all prices within this brochure are ex VAT, valid between 1st July 2026 and 30th June 2027 19

White wine Dea del Mare, Pinot Grigio Catarratto, Sicily, Italy - 12.5% abv - £23.00 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 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 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 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 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 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. 20

Red wine Côtes du Rhône Villeseche, Rhône, France - 14.5% abv - £24.00 (Grenache/Syrah) An elegant and harmonious wine, brilliant red in colour with hints of purple. It’s well balanced structure with dominant red fruit aromas make this an easy drinking wine which pairs well with both grilled meats and poultry. This wine can also be enjoyed with strong cheese. Carmenere Reserva Adobe Colchagua Valley, Chile - 13.5% abv - £24.00 Intensely fruity nose, with standout plum and redcurrant aromas and hints of toast and blackcurrants. Smooth, ripe, velvety tannins and good density. An enjoyable and persistent finish. Borsao Selección Tinto Campo de Borja, Spain - 14.5% abv - £25.00 Rich, plum and red berry fruit with a touch of spice on the nose. Balanced yet concentrated red fruit mingles with darker spice and chocolate characters to give weight and layers to the palate. Les Volets Pinot Noir, Pays de la Haute Vallée de l’Aude, Roussillon, France - 12.5% abv—£25.00 Darkly-stained diaphanous red with upfront aromas of freshly picked raspberries. Fleshy red fruits and jam continue to the palate and are met with structured tannins and acid - a serious Pinot Noir. Nieto Senetiner Malbec, Mendoza, Argentina - 14% abv - £28.00 The palate is silky and warming with black fruit and cherries. Vibrant with an alluring blend of fruit along with clove, pepper and cinnamon spice finished off with well-structured integrated tannins. Primitivo Appassimento Passitivo, Paolo Leo Puglia, Italy - 14.5% abv - £30.00 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. 22

Additional Alcoholic Beverages and Soft Drinks Alcoholic beverages

Non-alcoholic wines

Bottle of lager

£6.50

Bottle of ale

£6.50

Glass of mulled wine

£6.70

Jug of Pimm’s (1 litre)

£30.00

Willowglen (Gewurztraminer/Riesling blend), De Bortoli 0%

£16.00

The Very Cautious One Shiraz, De Bortoli 0%

£16.00

La Gioiosa Prosecco Brut 0%

£19.00

Soft drinks Bottled still mineral water

£4.00

Bottled sparkling mineral water

£4.00

Jug of apple or orange juice

£7.50

Jug of sparkling elderflower

£10.50

Selection of cordial soft drinks (jugs)

£10.50

Jug of cloudy apple juice

£11.50

Jug of homemade lemonade

£11.50

Jug of non-alcoholic fruit punch

£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.

Site maps

Frequently Asked Questions When are your facilities available for hire? The Old Courts Main Dining Hall is available during vacations only. All other dining rooms within the Old Courts are available year-round. How can I make a provisional booking? Please contact the Conference & Events Office who will be happy to take your details and make a provisional booking for you. Provisional bookings can be held for a maximum of 5 days. If another client wishes to confirm the same date, we will give you a 24 hour notice to sign the contract to secure your booking. How do I confirm my provisional booking? When a provisional booking is made you should be sent a booking form which includes the details of your booking and the terms and conditions. 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. 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? 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+VAT admin fee.

Can we have a choice menu? 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? We provide college 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? The college is a smoke free site. Smoking is not permitted in College buildings or gardens, or within three metres of any College building. 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 Cavonius Centre, the Stephen Hawking Building and Harvey Court’s public areas are fully accessible with accessible bedrooms available in both buildings also. The accessibility of the function rooms in Old Courts varies. Please notify your event manager of any special access requirements or ask if you would like further details.

Dining Brochure 2026-27 www.cai.cam.ac.uk/meetings-events conference.office@cai.cam.ac.uk +44 (0)1223 948680