Class Menus

Focusing on regional French and Italian dishes, each class is centered around one menu which consists of a three-course meal with entrée, main and dessert. All food prepared can be enjoyed at the end of the session, along with a glass of wine or soft drink in a friendly group atmosphere.

Winter 2024 Menus

French Winter Menu / Cassoulet & Souffle

Cheese souffle. French cassoulet: confit duck, white beans, pork, and sausage slow cooked in a flavourful sauce. Floating islands in crème anglaise.

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Italian Winter Menu / Pasta

Scallops with cannellini beans and crispy pancetta. Lamb shank ragout with pappardelle. Rhubarb or apple tart with house made ice-cream.

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Spring 2024 Menus

Italian Spring Menu / Gnocchi (Vegetarian Friendly)

Grilled Mediterranean vegetable stacks with basil pesto. Ricotta gnocchi with asparagus and peas. Canoli with chocolate and pistachio.

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French Spring Menu / Duck cookery

Buxton smoked trout salad. Confit duck in orange sauce, fondant potatoes and seasonal greens. Lemon lava cake.

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Summer 2024-25 Menus

Italian Summer Menu / Pasta & Risotto (Vegetarian Friendly)

Mushroom arancini, (risotto balls and cheese) with tomato salsa. Fettuccini with summer vegetables. Orange blossom tiramisu.

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French Summer Menu / Fish Cookery

Carrot and mascarpone galette. Salt crusted sea bass with summer salad. Seasonal cherry, plum or peach clafoutis.

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Christmas Party / Italian Summer Menu / Pasta & Risotto (Vegetarian Friendly)

Mushroom arancini, (risotto balls and cheese) with tomato salsa. Fettuccini with summer vegetables. Orange blossom tiramisu.

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Autumn 2025 Menus

Italian Autumn Menu / Pasta (Vegetarian Friendly)

Ravioli with ricotta and pumpkin. Pork loin medallions with chestnut stuffing, grilled vegetables, rosemary potatoes / risotto stuffed capsicums (veg option). Lemon ricotta cake and ice-cream.

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French Autumn Menu / Sauces

Scallop sabayon. Fish in papillote (in paper), fondant potatoes, peas, and asparagus. Fresh berry tartlets with crème patisserie.

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