The U5 classroom was converted to a fine dining room today as VET Hospitality students prepared and served their final lunch service for the term.

Inspired by recent MasterChef dishes, the menu included Pistachio-crusted snapper with gnocchi and cherry tomatoes; Asian-inspired duck breast served with noodles and broth; and goat’s cheese tart served with a rocket salad, raspberry vinegar and hazelnut dressing.

Diners had a choice of two delicious desserts: Mango Sorbet with vanilla yoghurt parfait or Lemon Meringue with rosemary and lemon ice-cream.

The students showed great professionalism in the kitchen, and were happy to discuss the menu and the intricacies of preparing each dish. Today’s lunch service sees them move ever closer to their goal of a Certificate II in Kitchen Operations.

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