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

 

Spring Lunch Menu 2017

Starters

Soup of the Day - G,V

Ham Hock Terrine, Carrot Gel and Parsley Oil and Pickles

Salmon, Compressed Cucumber, Cucumber Jelly and Keta

Asian Infused Pork Belly with Noodle Salad, Apple Crisp, Hoi Sin, Sesame Dressing

Mains

Venison, Mushroom and Red Wine Pie with Creamed Potatoes and Honey Roasted Carrots

Chicken Breast, Pomme Anna, Creamed Cabbage and Lardons 

Salmon Fishcakes, Crushed Herb New Potatoes and Mange Tout

Butternut Squash and Cheese Roulade, Hazelnut and Cauliflower Cous Cous, Red Pepper Sauce - V,N

Desserts

Pear and Almond Tart with Amaretto Anglaise

Winter Mess

Lavender Pannacotta of White Chocolate and Berries

Deconstructed Crunchy Bar

Starter £2.00 : Main £6.50 : Dessert £2.50

Teas & Coffees available from £1.60--£2.00 per serving

 

Spring Dinner Menu 2017

Starters

Soup of the Day G,V

Ham Hock Terrine, Carrot Gel and Parsley Oil and Pickles

Salmon, Compressed Cucumber, Cucumber Jelly and Keta

Asian Infused Pork Belly with Noodle Salad, Apple Crisp, Hoi Sin, Sesame Dressing

Mains

Lamb Shoulder Ballantine, Creamed Potatoes, Rainbow Carrots, Redcurrant and Rosemary Jus

Cornfed Chicken Breast, Pomme Anna, Pickled Salsify Kale

Plaice, King Prawn Mousse, Parsnip Vanilla and Saffron Puree with Artichoke Ravioli

Butternut Squash and Cheese Roulade, Hazelnut and Cauliflower Cous Cous, Red Pepper Sauce - V,N

Desserts

Pear and Almond Tart with Amaretto Anglaise

Winter Mess

Lavender Pannacotta of White Chocolate and Berries

Deconstructed Crunchy Bar

 

Dinner Charged at £20.00 per person

Theme nights charged at £29.00 per person

Guest chef nights charged at £35.00

 

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

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Tel: 01256 354141
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