The end of Trimester 1 is approaching at William Blue College of Hospitality Management, and that means the latest menu has dropped at William Blue Dining.
Always looking for an excuse to pop by and say hello to the team at the restaurant, we headed down for lunch to see what tasty creations Jason and the team have been busily whipping up. With the menu focused on seasonal produce, we were particularly excited to see what our taste buds would be treated to, not that the cooler weather is upon us.
Angie, the Front of House Instructor, and eager Hospitality Management students, greeted us with a friendly smile as the door was opened and we were taken to our table.
Whilst deciding what we were both going to eat for entrées and mains, the restaurant’s signature Najito (Naked Mojito) went down a treat.
Unable to settle on an entrée, it was decided that sharing definitely was caring (for today at least). We ordered the Crispy Pork Belly and Sea Bream Ceviche. Having heard Head Chef Andrew Madden rave about how crispy the pork belly was for weeks, we had to have him put his money where his mouth was.
As the entrees came to our table, we knew that the pork belly was not going to let us down. Crispy was on the menu, and crispy was on the plate.
We savoured every bite as it melted in our mouth. It doesn’t get much more seasonal than crispy pork with figs.
The Sea Bream Ceviche was an excellent contrast to the Crispy Pork Belly. Fresh and full of flavour, the fish worked nicely with a tangy Lilly Pilly Ponzu dressing.
For mains we opted for another seafood dish, this time the Chargrilled Swordfish, and the Confit Duck Leg. We asked our knowledgeable waiter what wines she recommended to accompany our meals, and weren’t disappointed as we sampled the La-vis Simboli Pinot Grigio and TarraWarra Estate Pinot Noir. Paired with our dishes, the combination of flavours was spot on.
Although we were full from our mains, there is always room for dessert, right? Well, for Jaimi and Allister (self-confessed indulgers) there definitely is! We shared the Lemon Tart, served with coconut porridge and poached cherries: the perfect way to finish off our lunch at William Blue Dining.
Stay tuned for our next installment.
Allister & Jaimi
The menu at William Blue Dining changes regularly, allowing students to use seasonal produce, whilst continually developing the skills and techniques they have learnt in the classroom, training kitchen, and on placement. William Blue Dining is open to the public for lunch and dinner. For more information about the restaurant, a full menu or to book a table, click here