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.
Sample Lunch Menu Grilled chermoula marinated chicken served on mixed summer leaves with citrus segments and macadamia nuts. Parmesan and black pepper crusted pork medallions served with green pea risotto.
Bentley Pines Restaurant Polytechnic West Hayman Road, Bentley Postal Address PO Box 1336, Midland WA 6936 Bookings Essential Call 9267 7220 or email [email protected] or [email protected] Open for lunch 11.30am Open for dinner 6.30pm Monday to Friday (during term but, subject to change without notice)
Fettucine carbonara. Slow roasted Moroccan spiced lamb served on a warm pumpkin, lentil and feta salad with peach chutney. Thin crust pizza topped with salami, roasted capsicum, bocconccini cheese. Cajun beef burger with avocade salsa and fries. Seafood trio - mini fish ‘n’ chips, prawn cocktail and trout fishcake. To find out more about the Pines Bistro, please call 9267 7220
GOVERNMENT OF WESTERN AUSTRALIA
Information in this booklet is correct at time of print, December 2013. For the latest menus please call 9267 7220 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 $25.00 per person. We open for pre-dinner drinks at 6:30pm. Dinner service commences at 7:00pm and concludes at approximately 9:15pm. Cost $25.00 per person. Christmas and function lunch $25.00 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 $29.00 per person, including soft drink. School group guests must arrive at 11:45am for lunch and 6:45pm for dinner. Notes • Special events as advertised. • 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 17 Feb - 14 Mar
Menu 1
Menu 2
w/c 17 Mar - 11 Apr
Menu 2
Menu 3
w/c 28 Apr - 23 May
Menu 3
Menu 4
w/c 26 May - 6 Jun
Buffet
Menu 5
w/c 9 Jun - 27 Jun
Function
Semester Break Menu 1
w/c 28 Jul - 22 Aug
Menu 1
Menu 2
w/c 25 Aug - 19 Sept
Menu 2
Menu 3
w/c 22 Sept - 24 Oct
Menu 3
Menu 4
w/c 27 Oct - 14 Nov
Menu 4
Menu 5
w/c 17 Nov - 5 Dec
Function
Asian cuisine menus to be advised. Menu 1 (17 February - 14 March) Duck liver parfait, ginger jelly, mixed seasonal leaves Whitebait gâlette, spicy lemon & coriander dressing Soup of the day Char grilled Chicken Breast, vegetable jardinière, pan juices, Slow roasted Market Fish Chermoulah, Asian greens and lemon butter Roast of the day, jus & accompaniments Selection of desserts
Menu 2 (17 March to 11 April) Fresh tagliatelle, olive oil roasted eggplant, tomato, oregano & shaved pecorino Tandoori chicken, cucumber pappadam millefeuille, cucumber & minted youghurt Soup of the day Escalope of Turkey breast, spiced curry vegetables, glass noodle Char seared ocean trout, ruby lou parmentier, sauce vierge Slow cooked lamb shank, poppy seed pumpkin Selection of desserts Menu 3 (28 April to 23 May) Warm vegetable tower, goat cheese, semi sundried tomato vinaigrette Scallop & Mushroom in filo feuilletté Soup of the day Chicken balotine, basil pesto, beans panaché, herb jus Cajun style blackened fish fillet, vegetable julienne fritter Roasted belly pork, grilled sausage, braised lentil & cabbage Selection of desserts Menu 4 - Buffet Menu (26 May to 6 June) Menu available on the day. Menu 5 - Function (9 June to 27 June) Bean curd pouch filled with shrimp, egg, pimento, mayonnaise dressing Gingered sweet potato and pumpkin soup Roasted sirloin of beef with merlot jus Seasonal vegetables Sticky date pudding with butterscotch sauce Authentic handmade chocolate truffles
Sample Lunch Menu Grilled chermoula marinated chicken served on mixed summer leaves with citrus segments and macadamia nuts. Parmesan and black pepper crusted pork medallions served with green pea risotto.
Bentley Pines Restaurant Polytechnic West Hayman Road, Bentley Postal Address PO Box 1336, Midland WA 6936 Bookings Essential Call 9267 7220 or email [email protected] or [email protected] Open for lunch 11.30am Open for dinner 6.30pm Monday to Friday (during term but, subject to change without notice)
Fettucine carbonara. Slow roasted Moroccan spiced lamb served on a warm pumpkin, lentil and feta salad with peach chutney. Thin crust pizza topped with salami, roasted capsicum, bocconccini cheese. Cajun beef burger with avocade salsa and fries. Seafood trio - mini fish ‘n’ chips, prawn cocktail and trout fishcake. To find out more about the Pines Bistro, please call 9267 7220
GOVERNMENT OF WESTERN AUSTRALIA
Information in this booklet is correct at time of print, December 2013. For the latest menus please call 9267 7220 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 $25.00 per person. We open for pre-dinner drinks at 6:30pm. Dinner service commences at 7:00pm and concludes at approximately 9:15pm. Cost $25.00 per person. Christmas and function lunch $25.00 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 $29.00 per person, including soft drink. School group guests must arrive at 11:45am for lunch and 6:45pm for dinner. Notes • Special events as advertised. • 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 17 Feb - 14 Mar
Menu 1
Menu 2
w/c 17 Mar - 11 Apr
Menu 2
Menu 3
w/c 28 Apr - 23 May
Menu 3
Menu 4
w/c 26 May - 6 Jun
Buffet
Menu 5
w/c 9 Jun - 27 Jun
Function
Semester Break Menu 1
w/c 28 Jul - 22 Aug
Menu 1
Menu 2
w/c 25 Aug - 19 Sept
Menu 2
Menu 3
w/c 22 Sept - 24 Oct
Menu 3
Menu 4
w/c 27 Oct - 14 Nov
Menu 4
Menu 5
w/c 17 Nov - 5 Dec
Function
Asian cuisine menus to be advised. Menu 1 (17 February - 14 March) Duck liver parfait, ginger jelly, mixed seasonal leaves Whitebait gâlette, spicy lemon & coriander dressing Soup of the day Char grilled Chicken Breast, vegetable jardinière, pan juices, Slow roasted Market Fish Chermoulah, Asian greens and lemon butter Roast of the day, jus & accompaniments Selection of desserts
Menu 2 (17 March to 11 April) Fresh tagliatelle, olive oil roasted eggplant, tomato, oregano & shaved pecorino Tandoori chicken, cucumber pappadam millefeuille, cucumber & minted youghurt Soup of the day Escalope of Turkey breast, spiced curry vegetables, glass noodle Char seared ocean trout, ruby lou parmentier, sauce vierge Slow cooked lamb shank, poppy seed pumpkin Selection of desserts Menu 3 (28 April to 23 May) Warm vegetable tower, goat cheese, semi sundried tomato vinaigrette Scallop & Mushroom in filo feuilletté Soup of the day Chicken balotine, basil pesto, beans panaché, herb jus Cajun style blackened fish fillet, vegetable julienne fritter Roasted belly pork, grilled sausage, braised lentil & cabbage Selection of desserts Menu 4 - Buffet Menu (26 May to 6 June) Menu available on the day. Menu 5 - Function (9 June to 27 June) Bean curd pouch filled with shrimp, egg, pimento, mayonnaise dressing Gingered sweet potato and pumpkin soup Roasted sirloin of beef with merlot jus Seasonal vegetables Sticky date pudding with butterscotch sauce Authentic handmade chocolate truffles
