Degustation Dinners

Semester 2, 2006 saw the continuation of The Vinery Degustation Dinners. Trade 5 students (see photo below) worked alongside a guest chef to produce delectable 6 course menus that were served by Certificate 2 & 3 Hospitality Operations students


30th October 2006
Guest Chef Lesley Taylor, Lime Restaurant



Trio of ocean trout
Open ravioli of king prawn
Salt and pepper quail
Spring lamb loin
Blackberry and lychee sorbet
White chocolate parfait








6th November 2006
Guest Chef Phil Collis, Hunter Resort



Oyster with wasabi sorbet and fish roe
Sesame crusted tuna
Tempura snapper fillet
Slow braised pork belly
Chinese peppered beef
Baked Thai custard