MENU FOR 16 OCTOBER

Freshly baked turkish pide with dukkah and extra virgin olive oil

~~~*~~~

Tomato & basil consomme with tortellinni

Pear, walnut,blue cheese and rocket tartlet with fig dressing

~~~*~~~

Speights beer battered sole fillet served with french fries, salad & sauce remoularde

Confit of duck with sauce ala orange crushed herbed potatos & a saute of summer greens

~~~*~~~

Chocolate & raspberry tartlet with minted creme anglaise

Lemon & nougat semmi freddo

Menu for 25th September

Freshly baked garlic & rosemary bread

~~~*~~~

Soup of the day - your waitperson will advise

Hot smoked groper nicoise salad with cherry tomato's, green beans & potato

~~~*~~~

Braised lamb shanks set on a pumpkin puree with roasted baby onions, crispy parsnip shavings & a red wine glaze

Twice cooked pork belly with sage & apples on a bed of spring vegetables with Dijon mash, crackling ,star anise glaze

~~~*~~~

Milk chocolate & toblerone terrine with marinated berries

Caramello pot of creme with chocolate almond biscotti

Menu for 18th September

Freshly baked rosemary & onion bread with dips

~~~*~~~

Thai chicken & coconut soup with kaffir lime & coriander'


Braised oxtail ragout encased by a herb crepe with a saute of wild mushrooms & a port jus

~~~*~~~

Char grilled lamb rump with with Moroccan spices on pickled red cabbage with fondant potato's & a minted salsa Verde

Oven roasted chicken breast with feta spinach & sun dried tomato wrapped in prosciutto on soft polenta with spinach & a kalamata olive jus

~~~*~~~

Gingerbread pudding with roasted apples & a maple sabayon

Lemon & honey cream brulee with almond & apricot biscotti

Menu for 11th September

Freshly baked bread rolls with olive oil & balsamic glaze

~~~*~~~

Cream of carrot & ginger soup

Hot smoked salmon tortelinni with a chive beurre blanc & crispy leeks

~~~*~~~

Crispy beer battered sole fillet with french fries, mesclun greens & remoulade sauce

Confit of duck with star anise & spring onions set on crispy noodles,wilted bok choy & a chilli soy glaze

~~~*~~~

Pear & pistachio tartlet with creme anglaise & vanilla ice cream

Triple chocolate delice with berry coulis & praline chards

Menu for 4th September

Cheese and herb loaf with garlic butter

~~~*~~~

Lighly spiced corn & seafood chowder

Chicken liver pate with melba toast & roasted pear chutney

~~~*~~~

Herb & pinenut crusted rack of veal set on a kumera rostis with vegetable linguini spiced beetroot compote & a rosemary jus

Fricassee of chicken with pancetta & porcini set on a dijon mustard mash & wilted spinach

~~~*~~~

Honey fig & ginger yogurt terrine with praline

Riccota torte with berry fruit compote

Menu for 28th August

Black olive & rosemary foccacia with pesto

~~~*~~~

Thai pumpkin & coconut soup with lemongrass & coriander
Caesar salad with Hot smoked chicken, parmesan & crispy bacon

~~~*~~~

Whole roasted Beef sirloin with broad beans, Dauphinoise potatoes, horseradish & a port wine glaze
Herb crusted steamed salmon with spinach gnocchi and a roasted red pepper coulis

~~~*~~~

Tiramisu with marscapone & milk chocolate
Sticky date pudding with butterscotch sauce

Menu for 21st August – Table d hote - Ethnic journey

Turkish pide with dukkah & extra virgin olive oil
~~~*~~~
French onion soup with gruyere cheese croute
Duo of Vietnamese rice paper rolls & spicy lemongrass chicken skewers
~~~*~~~
Beef Wellington with kumara puree broad bean salsa & a Kalamata olive jus
Char grilled marlin steaks set on shitake ginger udon noodles with spring onions & a soy & mirin glaze
~~~*~~~
Orange & white chocolate pannacotta with crème Anglaise
Baked Alaska with boysenberry & chocolate

Menu for 14th August buffet

Black olive & rosemary foccacia with pesto
Thai pumpkin & coconut soup with lemongrass & coriander
~~~*~~~
Caesar salad with Hot smoked chicken, parmesan & crispy bacon
Brown rice salad with roasted pine nuts & char grilled vegetables
~~~*~~~
Whole roasted Beef sirloin with horse radish & port wine jus
Herb crusted steamed salmon with a roasted red pepper coulis
Dauphinoise potatoes with roasted garlic & thyme
Minted green peas
Roasted Yams with fresh herbs
~~~*~~~
Tiramisu with marscapone & milk chocolate
Sticky date pudding with butterscotch sauce

Buffet Menu for 7th August

Selection of freshly baked breads with dips
Cream of Kumara & bacon soup
~~~*~~~
Mixed leaf salad with a tomato & thyme dressing
Waldorf salad
~~~*~~~
Braised Morrocan lamb shanks with saffron & mint
Pan seared sole fillets with a fennel & citrus beurre blanc
Potato, chive & semi dried tomato mash
Orange pinenut & coriander cous cous
Oven roasted leek & cabbage parcels
~~~*~~~
Pear & pistachio frangipani tartlet with crème Chantilly
Chocolate & raspberry éclairs

Menu for 19th June -Evening Buffet

Selection of freshly baked bread & dips
Lamb vegetable & barley broth
Roasted winter vegetable salad
~~~*~~~
Roasted rump of beef with Horseradish, Yorkshire pudding & red wine jus
Lemon & pistachio crusted Groper fillet with citrus butter sauce
Potato Dauphinoise with thyme & parmesan
Glazed carrots with honey & ginger
Minted green peas
~~~*~~~
Chocolate raspberry & hazelnut brownie
Lemon & passion fruit tart
Creme chantilly
Tea & coffee

Menu for 26th June-Lunch

Cream of cauliflower soup with smoked ham & chive $6.50

Mixed sushi platter with soy sauce, pickled ginger & wasabi $7.50

~~~*~~~

Spaghetti Marinara with tomato coulis & shaved parmesan $12.50

Slow cooked belly of pork with potato & pea purees roasted apple & a sage jus $ 13.50

~~~*~~~

White chocolate & orange pannacotta with crème Chantilly & toffee $6.50

Menu for 12th June

Lightly spiced Seafood & corn chowder $ 6.50

Herb crusted lamb cutlets with vegetable canneloni & salad greens $ 10.00

~~~*~~~

Lasagna of beef & spinach with a cheese sauce & fresh tomato sauce $12.50

Tempura of blue cod with french fries & daikon & carrot salad $ 13.50

~~~*~~~

Milk chocolate & boysnberry creme brulee with almond wafers $ 6.50

Menu for 5th June

Cream of Jerusalem artichoke soup with white truffle & chive $7

Classic prawn cocktail with a lightly spiced tomato mayo & crisp lettuce $8

~~~*~~~
Lemon & pistachio crusted groper fillet set on a warm greek salad with a dill butter sauce $14

Beef & vegetable cottage pie with minted peas & a homemade garlic loaf $ 12

~~~*~~~
Flourless almond & white chocolate torta caprese with creme fraiche $ 7

FIRE SAFETY -2008

Today our Level 3 students undertook a floor wardens certificate at the Cromwell Fire station.
We look forward to this every year as it is not only very good fun but also very important for our budding chefs to be comfortable with firefighting equipment just in case their sauteing adventures turn nasty.
Many thanks to the New Zealand fire service for their time.
Here we have Lizzie attacking a ferious fire in a roasting pan !!

2008 -BLUEWATER SEAFOODS COOKERY COMPETITION

Yesterday Otago Polytechnics Cromwell Campus hosted the Annual Salmon cookery competition sponsored by Dunedin's blue water seafood's.
It is a in house competition with students from all of our courses eligible to enter.
Students have 90 Min's to produce 2 portions of a dish they have designed themselves.This years entrants produced a stunning array of dishes & the judges had a very difficult time to select a winner.
Owen Kamana from the Boardwalk seafood restaurant in Queenstown & a current Level 4 student was declared the overall winner with his " Pan seared salmon medallion set on scallop & prawn gnocchi with a citrus beurre blanc & watercress salad "
Russell Auld from the Level 3 program had a stunning result & was announced runner up.
We would like to thank Ross from Blue water Products very much for his generosity in continuing his support of the Cromwell campuses annual competition season.

RESTAURANT DATES FOR 2008

Molyneux Restaurant Dining 2008
Lunch 11 - 2pm 22 May Various prices
Lunch 11 - 2pm 29 May Various prices
Lunch 11 - 2pm 5 June Various prices
Lunch 11 - 2pm 12 June Various prices
Evening Buffet 6.30pm 19 June $35.00pp
Evening Buffet 6.30pm 26 June $35.00pp
Mid-Winter 4-course Christmas Menu 6.30pm 3 July (Full) $35.00pp
Mid-Winter 4-course Christmas Menu 6.30pm another date to be set
Evening Buffet 6.30pm 24 July $35.00pp
Degustation 6-course Menu 6.30pm 31 July $50.00pp
Evening Buffet 6.30pm 7 August $35.00pp
Evening Buffet 6.30pm 14 August $35.00pp
Three Course Table d’Hote 6.30pm 21 August $30.00pp
Three Course Table d’Hote 6.30pm 28 August $30.00pp
Three Course Table d’Hote 6.30pm 4 September $30.00pp
Three Course Table d’Hote 6.30pm 11 September $30.00pp
Three Course Table d’Hote 6.30pm 18 September $30.00pp
Three Course Table d’Hote 6.30pm 25 September $30.00pp
Three Course Table d’Hote 6.30pm 16 October $30.00pp


Bookings essential – please phone 445 9900 or 0800 765 9276
during office hours (8am – 5pm) to book your reservation

MENU FOR 29TH MAY

ENTREES
Cream of mushroom soup with bacon & sage

MAINS
Seafood risotto with tomato fennel and fresh parmesan

Chargrilled sirloin steak with boulangere potatoes & slow roasted tomato
& a green peppercorn sauce

DESSERT
Triple chocolate delice with praline & berries

ENTREE & MAIN $19.50
ENTREE ,MAIN & DESSERT -$24.50
Check us out on the web http://www.chefsjourney.blogspot.com/

MENU FOR 22ND MAY

ENTREES
Duo of Thai spring rolls & chicken satay with peanut sauce & cucumber ribbons $8.50
Lamb & barley broth with roasted pumpkin & pine nut tortellini $6.50

MAINS
Sole meuniere set on a chive mash with wilted bok choy & a tomato lemon beurre blanc $14
Fettuccine carbonara with bacon button mushrooms in a garlic cream sauce fresh herbs & shaved parmesan $12

DESSERT
Lemon meringue pie with crème anglaise $6.50

ENTREE & MAIN $19.50
ENTREE ,MAIN & DESSERT -$24.50
Check us out on the web http://www.chefsjourney.blogspot.com/

MENU FOR 15TH MAY

ENTREES

Thai pumpkin & coconut soup with shrimp dumplings $6

Salad Nicoise with smoked fish,green beans,kalamata olives & herbed potato with a roasted garlic aioli $9.50

MAINS

Steak & wild mushroom ragout encased in a light puff

pastry case served with french fries. $14.50

Chargrilled chicken ciabatta sandwich with roasted

vegetable & feta salad with cashew nuts &

a pomegranate dressing $14.50

DESSERT

Hot Chocolate & hazelnut brownie with raspberries &

a white chocolate sauce $6

ENTREE & MAIN $19.50

ENTREE ,MAIN & DESSERT -$24.50

Check us out on the web http://www.chefsjourney.blogspot.com/

RECIPE OF THE WEEK - SHRIMP TOASTS

1 slice of white bread stale is best
125g shrimp or prawn meat
½ clove garlic
½ tsp finely grated ginger
¼ tsp sugar
Pinch salt
¼ tsp corn flour
¼ egg white
¼ tsp sesame oil
½ spring onion finely chopped
1 egg beaten
¼ cup bread crumbs
Remove crusts from bread and cut in to triangles.
Place shrimp, garlic, ginger, sugar, salt, cornflour, egg white & sesame oil and process until combined but still coarse.
Place a tablespoon of shrimp mix on to toasts and brush with beaten egg, sprinkle with breadcrumbs and mould filling into pyramid shape, shake off excess.
Deep fry 180c , drain and season.
Makes 8

Polys Pinot Noir - from our Bannockburn Road campus

Outlets for this suberb wine are:
Otago Polytechnic office, Cromwell $30
New World, Cromwell $33
Golden Gate, Cromwell $33
Or enjoy a glass at our restaurant matched with some of our divine dishes.



Tasting Notes
Colour: Bright, clear and rich ruby red
Aroma: Cherries and sweet berry fruit
Palate: Well balanced with soft tannins and mild astringency. This wine is ready to drink now but will also benefit from cellaring.
Technical Analysis Harvest Date: April 2006 Alcohol: 14.5% Brix at Harvest: 24 Residual Sugar: <2g/l>

RECIPE OF THE WEEK - PLUM FRIAND

90 grm Butter

40 grm Flour

pinch salt

120 grm icing sugar

60g Ground almonds

3 egg whites

3 tinned plums( fresh is best if avail)

Melt butter in pot until it is golden in colour. Allow to cool.

Sieve flour, salt, icing sugar and then mix in almonds.

Stir in egg whites until smooth batter, add melted butter.

Divide mix into prepared friand tins, place a half plum on top of each friand.

Bake at 180c for 15 - 20 mins.

Allow to cool in tins for 5 minutes before turning out on to cooling rack.

Dust with icing sugar.

MENU FOR 8TH MAY

11am -2pm
To Start
Italian style Tomato bacon & bean soup with freshly baked bread
$7.50
Salad of chargrilled Moroccan lamb with a saffron mint & coriander couscous & cumin yogurt dressing
$10
~~~
The main affair
Lasagne of roasted chicken, pumpkin, spinach, mascarpone & pinenuts with a tomato basil coulis & fresh parmesan
$12
Hot smoked salmon medallion set on toasted brioche with wilted spinach topped with a poached egg & hollandaise sauce
$13
~~~
To sweeten you up
Pear & pistachio frangipani tartlet with a citrus crème fraiche
$6
2 courses $18.50 - 3 courses $23.50

WELCOME TO DINE@POLY

DUE TO POPULAR DEMAND

WE HAVE EXTENDED OUR

LUNCH SEASON

BOOKINGS ARE ADVISABLE
0800 765 9276 or
Book on line GaynorS@tekotago.ac.nz

INTRODUCING THE CLASS OF 2008

Throughout 2008 Molyneux restaurant will be run by 1st year ( Level 3 )students.
This year we are proud to welcome Linda, Elizabeth, Dexter, Nick & Russell to our campus who over 42 weeks will train to become chefs.
Prior to commencing the course on the 18th February many of these students had never held a knife,worked with food, set tables or poured a glass of wine.
Already 2 months into the course their skills have developed remarkably and with confidence soaring 2008 is set to be a very successful year for a small but very driven and talented class.

Highlights this year will include :

• Cervena venison demo with the very popular Graham Brown.



• The in house "BLUE WATER SEAFOOD'S" cookery competition.



• The SOUTHERN LIGHTS REGIONAL SALON CULINAIRE in Dunedin.



• Their final 3 course meal prepared in 3hrs.



• 3 weeks industry placement



• Graduation

So join us as our journey continues through the year and experience our hospitality as we will tempt you with some tantalizing fare at unbeatable prices matched with our very own Pinot Noir produced at our Bannockburn Vineyard by our Viticulture students.