amassador - nsi.tafensw.edu.au · le ordon leu hocolate degustation dinner $65 per person friday...
TRANSCRIPT
12 - 2.30PM
6.30 - 9.30pm (except for Tuesday
nights which are 6pm—8.30pm)
AMBASSADOR
EMAIL: [email protected]
DUE TO THE HIGH DEMAND, WE WILL BE TAKING RESERVA-
TIONS VIA EMAIL AND YOU WILL THEN BE CONTACTED TO
CONFIRM YOUR BOOKING AND MAKE YOUR PAYMENT.
There may be traces of peanuts, nuts, milk, gluten, eggs, soy, sesame, fish and shellfish in the dishes on the menu. Should you have a food allergy and/or a food
sensitivity, or a special dietary requirement, please inform our teaching staff so that consideration can be given in the preparation of appropriate food for you.
Please note: portions of individual dishes are limited as this is a training restaurant.
(Support a true industry-based learning experience by dining with us soon – all menu planning,
cooking and service is provided by our Hospitality, Patisserie and Commercial Cookery students)
EFTPOS AND CORPORATE CHEQUES ONLY, AS THIS IS A CASHLESS FACILITY
COMMERICAL COOKERY MENU’S REFLECT THE AUSTRALIAN MODERN CUISINE
LE CORDON BLEU IS INSPIRED BY THE FRENCH CUISINE
3 Course Lunch Menu 12pm
Tuesday $30 drinks inc, Wednesday $30 inc, Thursday $25 drinks not inc but can be purchased at the bar and Fridays $30 drinks inc
3 Course Dinner Menu $35 per person 6.30pm
Monday $30 drinks no inc but can be purchased at the bar, Wednesday $35 drinks inc & Friday $35 drinks inc
3 Course Dinner Menu $25 per person—TVET Non-Alcoholic service 6pm
Tuesdays
Le Cordon Bleu High Tea $30 per person
2-4pm Wednesday 21st November and Saturday 24th November
Le Cordon Bleu Buffet Breakfast $19 per person
8am Saturday 3rd , 10th , 17th & 24th November
Le Cordon Bleu Buffet Lunch $35 per person 12pm
1st, 8th, and 22nd November
Le Cordon Bleu Buffet Dinner $35 per person 6.30pm
Thursday 1st, 8th, and 22nd November
Le Cordon Bleu Degustation Dinner $65 per person
Tuesday 13th of November, Friday 9th and 16th of November & Wednesday 28th November
Le Cordon Bleu Chocolate Degustation Dinner $65 per person
Friday 23rd November
There may be traces of peanuts, nuts, milk, gluten, eggs, soy, sesame, fish and shellfish in the dishes on the menu. Should you have a food allergy and/or a food
sensitivity, or a special dietary requirement, please inform our teaching staff so that consideration can be given in the preparation of appropriate food for you.
Please note: portions of individual dishes are limited as this is a training restaurant.
(Support a true industry-based learning experience by dining with us soon – all menu planning,
cooking and service is provided by our Hospitality, Patisserie and Commercial Cookery students)
EFTPOS AND CORPORATE CHEQUES ONLY, AS THIS IS A CASHLESS FACILITY
Term 4 Lunches 12pm
LCB—Le Cordon Bleu—French Cuisine CC—Commercial Cookery— Australian Modern Cuisine
$30—3 course menu including drinks
$25—3 course menu (drinks not included, but can be purchased at bar) *These services will be in the Terrace Restaurant
WEEK DAY
DATE
PRICE
MENU
Tuesday 16th October $30 LCB Menu 1
Thursday 18th October $25 LCB Menu 1
Friday 19th October $30 LCB Menu 1
Tuesday 23rd October $30 LCB Menu 1
Wednesday 24th October $30 LCB Menu 1
Thursday 25th October $25 LCB Menu 1
Friday 26th October $30 LCB Menu 2
Tuesday 30th October $30 LCB Menu 2
Wednesday 31st October $30 LCB Menu 2
*Thursday 1st November $25 LCB Menu 2
Friday 2nd November $30 LCB Menu 2
Tuesday 6th November $30 LCB Menu 2
Wednesday 7th November $30 LCB Menu 2
*Thursday 8th November $25 LCB Menu 2
Friday 9th November $30 LCB Menu 3
Tuesday 13th November $30 LCB Menu 3
Wednesday 14th November $30 LCB Menu 3
*Thursday 15th November $25 LCB Menu 3
Friday 16th November $30 LCB Menu 3
Wednesday 21st November $30 LCB Menu 3
*Thursday 22nd November $25 LCB Menu 3
Friday 23rd November $30 LCB Menu 3
There may be traces of peanuts, nuts, milk, gluten, eggs, soy, sesame, fish and shellfish in the dishes on the menu. Should you have a food allergy and/or a food
sensitivity, or a special dietary requirement, please inform our teaching staff so that consideration can be given in the preparation of appropriate food for you.
Please note: portions of individual dishes are limited as this is a training restaurant.
(Support a true industry-based learning experience by dining with us soon – all menu planning,
cooking and service is provided by our Hospitality, Patisserie and Commercial Cookery students)
EFTPOS AND CORPORATE CHEQUES ONLY, AS THIS IS A CASHLESS FACILITY
Term 4 Dinner 6.30pm LCB—Le Cordon Bleu—French Cuisine
CC—Commercial Cookery— Australian Modern Cuisine
$35—3 course menu including drinks 6.30pm $30—3 course menu drinks not included but can be purchased at the bar on the night 6.30pm
$25 Non-alcoholic service 6pm *These services will be in the Terrace Restaurant
WEEK DAY
DATE
PRICE
MENU
Monday 15th October $30 CC Menu 4
Wednesday 17th October $35 CC Menu 3
Friday 19th October $35 LCB Menu 1
Monday 22nd October $30 CC Menu 4
Tuesday 23rd October $25 LCB Menu 1
Wednesday 24th October $35 CC Menu 4
Friday 26th October $35 LCB Menu 1
Monday 29th October $30 CC Menu 4
Tuesday 30th October $25 LCB Menu 2
Wednesday 31st October $35 CC Menu 4
Friday 2nd November $35 LCB Menu 2
Monday 5th November $30 CC Menu 5
Tuesday 6th November $25 LCB Menu 2
Wednesday 7th November $35 CC Menu 4
Friday 9th November $35 LCB Menu 3
*Tuesday 13th November $35 LCB Menu 3
*Friday 16th November $35 LCB Menu 3
Monday 19th November $30 LCB Menu 5
Tuesday 20th November $25 LCB Menu 3
Wednesday 21st November $30 CC Menu 5
*Friday 23rd November $35 LCB Menu 3