bentley pines
Have you heard about the Bentley Pines Bistro? Perfect for those looking for morning tea, a quick lunch or afternoon tea, the Pines Bistro is open from 10am for coffee, cakes and pastries and from 11.30am to 1.30pm for lunch. No bookings taken, walk-ins only.
Bentley Pines Restaurant Polytechnic West Hayman Road, Bentley Postal Address PO Box 1336, Midland WA 6936 Bookings Essential Call 9267 7219 or email [email protected] or [email protected]
Sample Lunch Menu Creamy fettuccine, sautéed prawns and flounder fillet Thai beef salad - marinated beef on summer leaves with coriander, mint and chili
Open for lunch 11.30am Open for dinner 6.30pm Monday to Friday (during term)
Baked crepe with mushrooms in a creamy veloute sauce Roast chicken sandwich, mustard, caramelised beetroot and mesclun mix
GOVERNMENT OF WESTERN AUSTRALIA
Information in this booklet is correct at time of print, May 2013. For the latest menus please call 9267 7219 or visit polytechnic.wa.edu.au
BENTLEY PINES R E S TA U R A N T
Welcome to the Bentley Pines Restaurant Thank you for considering the Bentley Pines Restaurant. We request your cooperation in this live, interactive classroom by giving the students your valuable feedback in regards to their performance. Our set menus comprise three-courses with choices, and our function menu has four-courses. Operating hours and cost We open for pre-luncheon drinks at 11:30am. Lunch service commences at 12 noon and concludes at approximately 2:15pm. Cost $21.00 per person. We open for pre-dinner drinks at 6:30pm. Dinner service commences at 7:00pm and concludes at approximately 9:15pm. Cost $28.00 per person. Christmas and Function Lunch $21.00 per person. Christmas and Function dinner $45.00 per person (includes beer, wine, soft drink and port). Special package lunches are available for pre-booked school groups at $25.00 per person, including soft drink. School group guests must arrive at 11:45am for lunch and 6:45pm for dinner. Notes • Due to the nature of the classroom, late arrivals may not be accepted for lunch after 12 noon and for dinner after 7:00pm. • Our training restaurant has proved unsuitable for children under the age of eight (8). • Bookings of 10 or more people require a $5.00 deposit, per person, to be paid within two-weeks of the date the booking was made. If the deposit is not received the booking may be cancelled. • Tables hold a maximum of eight (8) covers, excluding buffet and function menus. Guests will not dictate the table set-up without prior approval from the lecturer in charge. • Please note, our menus are subject to change without notice.
Menu Outline Menu 1
w/c 18 Feb - 8 Mar
Menu 1
Menu 2
w/c 11 Mar - 5 Apr
Menu 2
Menu 3
w/c 8 Apr - 24 May
Menu 3
Menu 4
w/c 27 May - 7 Jun
Buffet Menu
Menu 5
w/c 10 Jun - 28 Jun
Function Menu
Semester Break Menu 6
w/c 29 Jul - 23 Aug
Menu 6
Menu 7
w/c 26 Aug - 27 Sept
Menu 7
Menu 8
w/c 7 Oct - 31 Oct
Menu 8
Menu 9
w/c 4 Nov - 15 Nov
Buffet Menu
Menu 10
w/c 18 Nov - 6 Dec
Christmas Menu
Asian cuisine served every Thursday for lunch and dinner. Menu 6 (29 July - 23 August) Ruby Lou potato gnocchi, roasted capsicum Seared warm salmon, fennel salad, spicy dressing Soup of the day Market fish, leek fondue, Riesling sauce Slow roasted spatchcock, Middle Eastern spices, risotto cake Beef medallions, rosemary potatoes, red wine jus & mushroom ragout Selection of desserts
Menu 7 (26 August - 27 September) Poached oyster, spinach, Riesling sabayon Oriental spicy beef, glass noodle salad Soup of the day Market fish fillet, wok fried greens, ginger & black bean butter Kangaroo loin, sweet potato mash, tarot root chips. Double roasted Chinese barbecue belly pork Selection of desserts Menu 8 (7 October - 31 October) Warm cherry tomato, rocket, asparagus, ricotta salad Salmon cake, pistachio crust, mesclun leaves Soup of the day Roasted spring lamb rump, zucchini cannelloni, foyot sauce Market fish fillet, laksa sauce, stir fried choy sum Pan roasted duck breast star anise, steamed bok choy Polenta gâlette, portobello mushroom, grape tomato, rocket pesto Selection of desserts Menu 9 - Buffet Menu (4 November - 15 November) Menu available on the day. Menu 10 - Banquet (18 November - 6 December) Bean curd pouch filled with shrimp, egg, pimento & mayonnaise dressing Roasted tomato and capsicum soup & parmesan tuile Roasted turkey breast, stuffing, cranberries and jus Seasonal vegetables Christmas pudding with brandy sauce Authentic handmade chocolate truffles
Bentley Pines Restaurant Polytechnic West Hayman Road, Bentley Postal Address PO Box 1336, Midland WA 6936 Bookings Essential Call 9267 7219 or email [email protected] or [email protected]
Sample Lunch Menu Creamy fettuccine, sautéed prawns and flounder fillet Thai beef salad - marinated beef on summer leaves with coriander, mint and chili
Open for lunch 11.30am Open for dinner 6.30pm Monday to Friday (during term)
Baked crepe with mushrooms in a creamy veloute sauce Roast chicken sandwich, mustard, caramelised beetroot and mesclun mix
GOVERNMENT OF WESTERN AUSTRALIA
Information in this booklet is correct at time of print, May 2013. For the latest menus please call 9267 7219 or visit polytechnic.wa.edu.au
BENTLEY PINES R E S TA U R A N T
Welcome to the Bentley Pines Restaurant Thank you for considering the Bentley Pines Restaurant. We request your cooperation in this live, interactive classroom by giving the students your valuable feedback in regards to their performance. Our set menus comprise three-courses with choices, and our function menu has four-courses. Operating hours and cost We open for pre-luncheon drinks at 11:30am. Lunch service commences at 12 noon and concludes at approximately 2:15pm. Cost $21.00 per person. We open for pre-dinner drinks at 6:30pm. Dinner service commences at 7:00pm and concludes at approximately 9:15pm. Cost $28.00 per person. Christmas and Function Lunch $21.00 per person. Christmas and Function dinner $45.00 per person (includes beer, wine, soft drink and port). Special package lunches are available for pre-booked school groups at $25.00 per person, including soft drink. School group guests must arrive at 11:45am for lunch and 6:45pm for dinner. Notes • Due to the nature of the classroom, late arrivals may not be accepted for lunch after 12 noon and for dinner after 7:00pm. • Our training restaurant has proved unsuitable for children under the age of eight (8). • Bookings of 10 or more people require a $5.00 deposit, per person, to be paid within two-weeks of the date the booking was made. If the deposit is not received the booking may be cancelled. • Tables hold a maximum of eight (8) covers, excluding buffet and function menus. Guests will not dictate the table set-up without prior approval from the lecturer in charge. • Please note, our menus are subject to change without notice.
Menu Outline Menu 1
w/c 18 Feb - 8 Mar
Menu 1
Menu 2
w/c 11 Mar - 5 Apr
Menu 2
Menu 3
w/c 8 Apr - 24 May
Menu 3
Menu 4
w/c 27 May - 7 Jun
Buffet Menu
Menu 5
w/c 10 Jun - 28 Jun
Function Menu
Semester Break Menu 6
w/c 29 Jul - 23 Aug
Menu 6
Menu 7
w/c 26 Aug - 27 Sept
Menu 7
Menu 8
w/c 7 Oct - 31 Oct
Menu 8
Menu 9
w/c 4 Nov - 15 Nov
Buffet Menu
Menu 10
w/c 18 Nov - 6 Dec
Christmas Menu
Asian cuisine served every Thursday for lunch and dinner. Menu 6 (29 July - 23 August) Ruby Lou potato gnocchi, roasted capsicum Seared warm salmon, fennel salad, spicy dressing Soup of the day Market fish, leek fondue, Riesling sauce Slow roasted spatchcock, Middle Eastern spices, risotto cake Beef medallions, rosemary potatoes, red wine jus & mushroom ragout Selection of desserts
Menu 7 (26 August - 27 September) Poached oyster, spinach, Riesling sabayon Oriental spicy beef, glass noodle salad Soup of the day Market fish fillet, wok fried greens, ginger & black bean butter Kangaroo loin, sweet potato mash, tarot root chips. Double roasted Chinese barbecue belly pork Selection of desserts Menu 8 (7 October - 31 October) Warm cherry tomato, rocket, asparagus, ricotta salad Salmon cake, pistachio crust, mesclun leaves Soup of the day Roasted spring lamb rump, zucchini cannelloni, foyot sauce Market fish fillet, laksa sauce, stir fried choy sum Pan roasted duck breast star anise, steamed bok choy Polenta gâlette, portobello mushroom, grape tomato, rocket pesto Selection of desserts Menu 9 - Buffet Menu (4 November - 15 November) Menu available on the day. Menu 10 - Banquet (18 November - 6 December) Bean curd pouch filled with shrimp, egg, pimento & mayonnaise dressing Roasted tomato and capsicum soup & parmesan tuile Roasted turkey breast, stuffing, cranberries and jus Seasonal vegetables Christmas pudding with brandy sauce Authentic handmade chocolate truffles
