Gourmet Evenings
On six special evenings each year, under the close supervision of the Chef Lecturer and Restaurant Management Lecturer, the students will treat you to an evening of fine dining and culinary excellence. The Gourmet Evenings are held to celebrate special national and College calendar events.
Canapes are served prior to the meal between 6.30 and 7 pm with the first course served at 7 pm prompt.
We accommodate and welcome guests with special dietary requirements. However, please advise at the time of booking in order to allow the kitchen staff to be equally creative with their meals. This applies also to any guest who has a preference for "well done" food.
The cost of the gourmet evening experience is £24.95 per person. Due to the success of these evenings, it is advisable to book well in advance to avoid disappointment. A £10 non-refundable deposit is required for gourmet evening bookings.
You can book a table for one of these evenings by
- completing the online booking via the link on the right
- emailing trainingrestaurant@slc.ac.uk
- phoning Sharon Riach on 01355 807470 Monday - Friday during term time
Gourmet Evenings for Session 2011-2012
Proposed menus for the gourmet evenings are shown below. However, these may be subject to change.Mid Term Dinner - Thursday 15 March 2012
Hot Smoked Salmon with a Wholemeal Blinis, Horseradish Cream, Sauce Gribiche,
a Terrine of Scottish Salmon and a Roast Sweet Corn Salsa
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Pumpkin Cream Soup with Cannelini Beans and Basil Pesto
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Pork Fillet with Slow Cooked Pork Belly,
Tempura of Langoustine and a Shellfish Sauce
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Warm Frangipane Tartlet accompanied by a Passion Fruit Mousseline,
Coconut Sorbet and Mango and Pineapple Compote
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Homemade Petit Fours
a Terrine of Scottish Salmon and a Roast Sweet Corn Salsa
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Pumpkin Cream Soup with Cannelini Beans and Basil Pesto
~~~0~~~
Pork Fillet with Slow Cooked Pork Belly,
Tempura of Langoustine and a Shellfish Sauce
~~~0~~~
Warm Frangipane Tartlet accompanied by a Passion Fruit Mousseline,
Coconut Sorbet and Mango and Pineapple Compote
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Homemade Petit Fours
French Theme - Thursday 19 April 2012
Black Forest Wrapped Chicken and Leek Terrine
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Roasted Scallop with Cauliflower Veloute and Beetroot Syrup
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Roast Rib of Scotch Beef with Potato Boxty,
Roast Spring Vegetables, Gravy and Horseradish Sauce
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Hot Vanilla Soufflé with Fresh Custard and Berry Compôte
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Coffee with French Fancies
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Roasted Scallop with Cauliflower Veloute and Beetroot Syrup
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Roast Rib of Scotch Beef with Potato Boxty,
Roast Spring Vegetables, Gravy and Horseradish Sauce
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Hot Vanilla Soufflé with Fresh Custard and Berry Compôte
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Coffee with French Fancies
Foods of the World - Thursday 3 May 2012
Wild Rabbit and Leek Turnover with Piccalilli (England)
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Arbroath Smokie and Cauliflower Soup with Crab
and Potato Gnocchi (Scotland and Italy)
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Roast Rump of New Zealand Lamb with Lentils
and Dauphinoise Potatoes (New Zealand)
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Warm Croustillant of Apple served with Cinnamon Ice
and French Vanilla Sauce (France)
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Homemade Petit Fours
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Arbroath Smokie and Cauliflower Soup with Crab
and Potato Gnocchi (Scotland and Italy)
~~~0~~~
Roast Rump of New Zealand Lamb with Lentils
and Dauphinoise Potatoes (New Zealand)
~~~0~~~
Warm Croustillant of Apple served with Cinnamon Ice
and French Vanilla Sauce (France)
~~~0~~~
Homemade Petit Fours
End of Term - Thursday 31 May 2012
Fillet of Sea Bass with Potato Puree,
Wilted Spinach, Asparagus and Salsa Verde
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Minestrone Soup
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Slow Cooked Shin of Pork with Char Grilled Fillet
served on a Pear Chutney with Red Cabbage and Parsnip Crumble
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Vanilla and Buttermilk Panna Cotta with Caramelised Orange
and Passion Fruit with a Warm Marmalade Beignet
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Homemade Sweetmeats
Wilted Spinach, Asparagus and Salsa Verde
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Minestrone Soup
~~~0~~~
Slow Cooked Shin of Pork with Char Grilled Fillet
served on a Pear Chutney with Red Cabbage and Parsnip Crumble
~~~0~~~
Vanilla and Buttermilk Panna Cotta with Caramelised Orange
and Passion Fruit with a Warm Marmalade Beignet
~~~0~~~
Homemade Sweetmeats
