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.

MENU
Charred Chili-Rubbed Beef Skewers with Thai Basil Dipping Sauce
Grilled Sweet Potato, Shaved Fennel, Goat Gouda, Lemon and Dill
Duck Confit with Lotus Root, Japanese Yam, Gai Lan, and Dashi Butter Sauce
Passion Fruit Baba, White Chocolate, Coriander, Green Apple Ice

Student Chef Theo Grice
Chef Instructor Mike Booth

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.