Thursday 16 November represents a milestone for our final year hospitality students as they seek to showcase their considerable talents with one of the most daunting culinary feats: a multiple course degustation with matching swathe of complimentary wines.
Born of an appreciation of fine flavours in small portions, Degustation offers an ideal way to taste a fantastic array of foods without denting your appetite. Focusing on appreciation over gorging, the sensory experience of degustation is helped along by a wine or two, and we have painstakingly searched for the most flattering to accompany our dishes.
The menu for the evening promises to be a feast for the senses:
Canapé on arrival:
Kefalograviera and mint pithivier
On the table:
A selection of bread from our talented bakery students
Cold appetiser:
Confit ocean trout, yuzu jelly and crunchy prawn and nori
Hot appetiser:
Beef cheek croquette with parsnip and mustard puree
Palate cleanser:
Pink grapefruit and prosecco sorbet
Main:
Lamb fillet with black olive coat, celeriac puree and baby root veg
Dessert:
Trio of favourites:
Dark choc mousse, sweetcorn bavarois and roast almond rice pudding
Petit four:
Choc dipped amarena cherries and strawberries
Venue – Richards Restaurant, Kangan Institute, Building D, Pearcedale Parade, Broadmeadows.
Time – 6pm
The event is open to everyone but spaces are limited.
There will be a limited number of complimentary media passes too.
This is an amazing opportunity to sample all of the finest creations of our culinary students’ prowess and celebrate their achievements as they finalise their studies and progress into the restaurants and eateries to begin their careers! The deliciousness will be as high as the pressure. Don’t miss it!
