The restaurant is decorated simply, with arrangements sent up from TAFE's florists in training (which I failed to snap a photo of).
As I was the first of our table of 6 to arrive, I took the leisure of ordering the mocktail of the day, which consisted of orange juice and grenadine. To be honest, it just tasted like pulp-free orange juice, but it was very pretty to look at.
|Mocktail of the day ($5)|
Prior to your entrees, the servers come round with white bread rolls (and continue to do so throughout the meal). Being a bit of a bread glutton, I ate 3 buns that day. One of the others on our group was a bread snob and refused to eat bread of the white variety.
There are 4 menu items per course that you could potentially end up with. As they cook up a set number of dishes per menu item, your table seating is what determines your dish. This means if you attend with a large group of friends, you can do a bit of swapping around/ sharing.
Entree 1: Scallops. Someone kindly passed their scallops to me, which were described on the menu to be flavoured with a "spicy sauce". The sauce didn't really have a kick of spice, but the scallops were nice and the sweet potato puree on the side was quite yummy.
Entree 2: Deep fried money bags, thai style - perfect for sharing, generous in portion, and very filling. They were similar to deep fried meaty spring rolls and the sauce was tangy.
Entree 3: Sweet corn chicken soup, which tasted a lot like congee.
Entree 4: Minced pork salad on witlof leaf - kinda like mini sang choy bows, except with pork.
Main 1: Lamb goulash with cous cous and green beans. The goulash was warm, hearty and chunky. Really nice comfort food that came with (essentially) rice. The pine nuts added a nice touch to the texture.
Didn't try the other mains - mine was too filling!
Main 2: Pomegranate balsamic glazed bream fish fillet with polenta - friends reported that this was pretty good.
|Fish with polenta|
Main 3: Grill rib eye beef with roast pumpkin and tamarind sauce - not the most appetising looking, but it looked okay covered in sauce.
Main 4: Parmesan and sage crumbed veal cutlet with potato bake and baby carrot. Friends seemed happy with this one.
As with the mains, I only sampled my dessert (by this time stomach space was pretty much taken up entirely).
Dessert 1: Banana cake with vanilla ice cream - the vanilla ice cream was made with vanilla bean, which was a pleasant surprise. The banana cake had an odd springy texture. The smear of raspberry was a nice touch.
|Deep fried sorbet|
Dessert 2: Deep fried mixed berry sorbet with mixed berry coulis and a macaroon. Sorbet tasted like jam.
Dessert 3: Thai tea creme brulee with tuile - the most visually appealing and reportedly really good.
12 dishes later, we were practically rolling out.
It's important to remember that your waiters/ waitresses are also in training, so they might appear nervous, drop your fork, spill your water, or perform any number of accidents. Nevertheless, even these instances increase the novelty of the experience :)