designed by Apprentice Chef Jeffrey Rofe was prepared and cooked by Jeffrey's fellow Commercial Cookery students in their final semester of their TAFE studies, the menu featured at our College restaurant - The Vinery Restaurant earlier this semester.Corn soup with chilli
Thai poached prawns salad
Ale cured beef medallions with a red wine and balsamic jus
Macadamia, herb stuffed quail breast with fried mozzarella and sage jus.
White chocolate self-soucing pudding with roasted macadamias and chocolate sauce
Rum Savarins with Vanilla bean crème
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