Restaurant Simulation – TEATRO

TEATRO was the last Restaurant Simulation of 2013 and the students here were from our Evening Class.
Rye Walnut EPI with Roasted Garlic Butter
Smoked Eggplant Tartare with Goat’s Cheese Cornets
Pea Soup with Corn Flan, Clams and Bacon
Tagliatelle Pasta with 63C Poached Eggs with Chorizo and Parmesan Cream
Olive Oil Poached salmon with Yogurt Tahini Sauce, Tarator Crust and Pickled Radish
Pork Belly Confit with Pumpkin Puree, Port Wine Reduction Sauce, Brussels Sprouts and Baby Carrots
Deconstructed Lemon Vacherin with Chocolate Soil, Raspberry Coulis and Micro Amaranth
MIGNARDISES: Florentines, Hazelnut Truffles, Apricot Financiers, Candied Ginger Scones and Pistachio Profiteroles
The dining set-up was a full theatre style where all guests are facing the kitchen and the students were plating right in front of the guests.
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