Level 2 Students prepare and serve innovative 4 or more course menus inspired by 40 years of the School’s most leading edge recipes, under the tutelage of Chef Instructors.

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Spinach Gnocchi, Cauliflower and Saffron Vinaigrette
Crispy Cod Cakes with Preserved Lemon and Coriander Oil
Twice Cooked Pork Belly, Beans and Green Mole
Brandy and Caramelized Almond Parfait, with Prunes and Red wine

Student Chef Ella Politi
Chef Instructor Joyce Singh

Dinner Prix fixe $60 per person incl coffee or tea.
Add Wine Pairings Package (15 oz) for $20 per person
Sommelier Alexandra Evans

Please inform us of all food allergies / dietary restrictions.