Otago Polytechnic

Welcome to Technique Training Restaurant - Dunedin’s premier training restaurant.

Located at Otago Polytechnic’s Dunedin Campus within the heart of the university and stadium districts, Technique Restaurant, on Harbour Terrace, offers a diverse menu, excellent service and a cosy, ambient environment for lunchtime and evening dining.

Technique Training Restaurant is a successful initiative established by the Food Design Institute, training our future chefs, hotel managers and restaurant staff under the guidance of industry professionals. We support the use of produce from local suppliers and campus gardens and our staff and students are committed to using sustainable practices.

We also host a wide range of themed events throughout the year.

  • Morning Tea - from 10.00am with the last seating at 10.30am
  • Lunch - from 11.30am, with the last seating at 12.45pm
  • Dinner - from 6.00pm, with the last seating at 7.30pm

Lunch service runs Thursdays and Fridays over 20 selected weeks during term time. Dinner service runs Wednesday to Friday from October 18 to 27.

Technique Training Restaurant is fully-licensed. We are not a BYO restaurant as our hospitality students sell wine as part of their training and assessment requirements.

To reserve your table and customer car park please contact us:

Or use our online booking form below.

We will check availability for the date you have selected and confirm your reservation accordingly.

We look forward to hearing from you! 

booking 1

Diploma Students' Lunch Menu - "Tapas Style"

Booking dates for March


Cookery Level 4 Students' Lunch Menu - Urban Salad Bar

 

 

Booking dates for March


Cookery Level 3 Students' Lunch Menu - "A Touch of Spice"

 

 

Three courses - $15.00

 

Starters - $6.00

 

Purée pumpkin soup served with yoghurt and a fresh bread roll –V

 

Crumbed squid accompanied by a waldorf salad – CN

 

Freshly made bread with a selection of dips – V, CN

 

Mains - $10.00

 

Mild chicken curry with saffron rice and lentil dahl - DF

 

Moroccan lamb with couscous and grilled vegetables - DF

 

Baked spinach and ricotta cannelloni -V

 

 

Desserts - $5.00

 

Apple pie with ice cream and sauce anglaise

 

Baklava filo parcel served with whipped cream - CN

 

V - vegetarian

CN – contains nuts

DF – dairy free

 

Please advise your friendly wait staff of any allergies or special dietary requirements prior to placing your order

All menus subject to change

Booking dates for March

Booking dates for April


Cookery Level 4 Students' Lunch Menu

 

 

Booking dates for April


Cookery Level 3 Students' Lunch Menu - "Cosy Comfort"

 

Three courses - $15.00

 

Starters - $6.00

 

Cream of mushroom soup with croutons served with a fresh bread roll – V

 

Marinated chicken wings accompanied by a brown rice salad – DF

 

Freshly made bread with a selection of dips – V, CN

 

 

Mains - $10.00

 

Braised beef with potato gnocchi and glazed vegetables

 

Battered fish served with French fries and salad

 

Mushroom risotto served with peas and parmesan– can be ordered V

 

 

Desserts - $5.00

 

Chocolate cream pie with ice cream and whipped cream

 

Apricot beignet (French donut) served with sauce anglaise

 

 

V - vegetarian

CN – contains nuts

DF – dairy free

 

 

Please advise your friendly wait staff of any allergies or special dietary requirements prior to placing your order

All menus subject to change

Booking dates for May


Cookery Level 3 Students' Lunch Menu - "Clever Creations"

 

Three courses - $15.00

 

Starters - $6.00

 

Chicken wonton soup with julienne vegetables and a fresh bread roll

 

Smoked salmon salad served with crostini - CN

 

Freshly made bread with a selection of dips – V, CN

 

 

Mains - $10.00

 

Grilled chicken teriyaki served with soba noodles and tempura vegetables - DF

 

Roast beef and red wine jus, duchesse potato and vegetables

 

Spinach quiche served with vegetables - V, CN

 

 

Desserts - $5.00

 

Sweet kumara pie with ice cream, whipped cream and sauce anglaise

 

Baked rice pudding served with pears poached in red wine

 

 

V - vegetarian

CN – contains nuts

DF – dairy free

 

 

Please advise your friendly wait staff of any allergies or special dietary requirements prior to placing your order

All menus subject to change

Booking dates for May

Booking dates for June


Food and Beverage Level 3 Students' Morning Tea

 

 

Booking dates for April