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Level 4 Cookery Students "Fat is Back" Lunch Menu

22, 23 and 24 September 2021

$20 per person for three courses.

Please advise of any allergies or special dietary requirements when making your booking.

All menus subject to change.

 

Entrées

Spring roll wrapper filled with rice noodles, raw vegetables and prawns with a peanut butter dipping sauce

or

Crispy fried buttermilk chicken with a creamy chili sauce

or 

 Momo steamed dumpling, soya bean and onion filling with a chili and honey dipping sauce

 

Mains

Porterhouse steak, chargrilled with a baked potato, dolloped with sour cream and chives and a winter slaw

or

Apple stuffed pork loin, roasted seasonal vegetables with a pig tucked in a blanket surrounded by jus

or

Marinated tofu burger, smashed avocado, crispy fried onions, beetroot, kumara chips and vegan mayo

 

Desserts

Almond butter slice with hot salted caramel sauce and vanilla custard

or

Avocado chocolate mousse with pistachio praline and raspberry coulis

or

Passionfruit sorbet in a chia seed waffle basket with kiwifruit coulis

 

 


Level 4 Cookery Students "Get Vegucated" Lunch Menu

29 and 30 September, 1 October 2021

$20 per person for three courses

Please advise of any allergies or special dietary requirements when making a booking.

All menus subject to change.

  

Entrées

Tea smoked kumara soup with mint and pistachio crumb and chargrilled bread

or

BBQ jackfruit, pickled red onion, cabbage slaw and kewpie mayonnaise in a bao bun

or

Smashed potato, cheese and pickled cabbage dumpling
finished with caramelised onion and cucumber relish, rocket oil and sour cream

 

Mains

Chickpea and spinach curry, mango chutney, yoghurt and poppadom wafer

or

Trio of mushroom risotto, topped with crunchy walnuts and parmesan and rosemary bark

or  

Fresh pasta tossed in a creamy blue cheese sauce, topped with crispy shallots, shaved parmesan and herb oil

 

Desserts

Apple and raspberry pie with fresh vanilla bean ice cream and whipped cream

or 

Salted caramel cheesecake with a hazelnut and hokey pokey crumb

or

Carrot cake smothered in Italian meringue with candied oranges

 

 


Level 4 Cookery Students "Spring Kitchen" Lunch Menu

20, 21 and 22 October 2021

$20 per person for three courses.

Please advise of any allergies or special dietary requirements when making a booking.

All menus subject to change.

 

Entrées

Popcorn chicken on a bed of braised rice drizzled with kewpie

or

Queen scallops with spicy chorizo and hazelnut picado

or

Corn and black bean enchilada finished with grilled cheese, salsa and sour cream

 

Mains

Prosciutto wrapped salmon, braised puy lentils and charred lemon, surrounded by a rich, creamy butter sauce

or

Braised lamb shank, potato croquette, cranberry roasted carrots, shaved asparagus, minted peas and lamb jus

or

Kimchi fried rice, hot and spicy topped with a fried egg

 

Desserts

Peach cobbler with freshly made hokey pokey ice cream

or

Light and white creamy chocolate mousse with oreo crumb and berry coulis

or 

Lemon cake with coconut frosting and passionfruit yoghurt