Diploma chefs Contemporary Bistro Menu

Our Level 5 Diploma students planned, developed and designed a menu of contemporary bistro dishes that could be served in an Auckland restaurant.

In this assessment, they prepared served two entrees and two mains and one dessert to two of their guests.

The menu included - 

• 2 starters
• 2 mains
• 1 desserts 

Here are some photos from the evening.

Bianca's Bistro Cook

Bianca in the kitchen.

Bianca's Bistro Menu.

Entreè - Grilled Octopus with sweet chilli mayo, mashed potato and turnip. Main - Handmade pasta, roasted butternut, fried kale, kale olive oil sauce, roasted walnut, beetroot garnished with parmesan cheese.

Main - House smoked salmon, avocado salsa, cauliflower rice, parsley. Dessert - Lychee mousse with fresh mango, roasted pistachio and mint.

Connor's Bistro Cook

Conor plating.

Connor's Bistro menu.

Entreè: Roasted quail breast and Pean seared Kingfish.

Main - L: Seared scallops, compressed kohlrabi, scallop roe emulsion, pickled green apple and

R: Lamb rack, braised fennel, carrot puree, Pomme Anna.

Emi's Bistro Cook

Emi in the kitchen.

Emi's Bistro menu.

Entreè - Chicken and truffle oil cannelloni and Winter warm duck salad.

Main - Pan seared cod and stuffed squid and Smoked chicken and grilled eggplant.

Hiroki's Bistro Cook

Hiroki plating risotto.

Hiroki's Bistro Menu.

Entreè - Chicken bao buns and homemade sourdough bread. 

Main - Pan fried Tarakihi with pecorino cream risotto and Kumara Gnocchi.

Marianne's Bistro Cook

Marianne plating.

Marianne's Bistro menu.

Entreè - Asian dumplings and crumbed fish with a seasonal salad.

Main - L: Beef rib with housemade fries & mayo and R: Creole Paella with crushed crispy noodles.

Dessert - Basque chilli and lemon cheesecake served with lemon curd.

Michelle's Bistro Cook

Michelle in the kitchen.

Michelle's Bistro menu.

Main - Lemon butter chicken with herbed lentils and couscous and Shrimp and basil pesto and Fettuccine.