No need to dig deep for top notch restaurant quality food
Where do students undertake all the cooking and duties under the watchful eye of their experienced chefs and industry experts? At William Blue Dining of course. William Blue Dining is the training restaurant for William Blue College of Hospitality Management where you can learn all about culinary excellence and service.
Once known to be site of Neil Perry's prestigious Rockpool Restaurant, William Blue Dining have relocated from North Sydney to this swish dining spot.
On offer is a three course meal for a bargain price of $32. Getting settled into our seats, smelling the delicious food come out on the pass had our tummies rumble in anticipation. The restaurant is licenced with a range of wines to go with your meal. Add on the price per bottle ranging from $25-$40 to your meal and you'll find that you are dining at a fraction of the cost at most fine dining restaurants and sample fine wine as well. As the restaurant is part of the College, the price remains low due to serving the meals and wine at cost price and not incur profits beyond operational requirements.
For tonight's dinner I opted for Sydney Rock Oysters starter with red wine vinaigrette, an entrée of fresh ocean trout pastrami with salad of spanner crab, red apple, celeriac remoulade, salmon pearls, handmade grissini salad for entree and mains of steamed whiting fillets, shaved squid, snow pea and black fungi mushrooms with a white soy, ginger and shallot dressing for the main. Delicious.
Whilst my companions ordered variations of chicken liver parfait with pickled onions and pear chutney, perhaps a touch oversalted crispy skinned duck, scotch fillet with delicious pont neuf potatoes and crispy pork belly with master stock, seared scallop. Asian greens and shitake mushrooms. Finished off with a side of almond brocolini and rocket tomato eschalllot with aged balsamic.
We found the staff to be eager to please, attentive, pulling chairs out, laying napkins clearing the table discreetly, their confident strides taking pride in their roles at the restaurant.
With 4 desserts on offer, it was executive decision to order all four to try of course. As we all 'ohh'ed and ahh'ed' on the arrival of the desserts of raspberry and frangipane tart, flourless chocolate tort with coffee caramel, almond milk pannacotta with sesame nougatine and grilled peach with pistachio biscotti and amaretto yoghurt, it was time to taste test and settle on our favourites. Before we knew it was time to go.
Open for lunch and dinner Monday to Saturday during term times. The options on the menu change each semester hence its the perfect excuse to come back and try new dishes that have been whipped up. Don't leave it too late to book your place as it won't be a secret for too much longer when it comes to affordable scrumptious dining.