BENTLEY PINES
Bentley Pines Restaurant Polytechnic West Hayman Road, Bentley
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 10:00 am for coffee, cakes and pastries and from 11:30 am to 1:30 pm 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.
Postal Address PO Box 1336, Midland WA 6936 Bookings Essential Call 9267 7219 or email [email protected] or [email protected] Open for lunch 11:30 am Open for dinner 6:30 pm 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, bocconcini cheese. Cajun beef burger with avocado 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, April 2014. 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 11:30 am. Lunch service commences at 12 noon and concludes at approximately 2:15 pm. Cost $25 per person. 00
We open for pre-dinner drinks at 6:30 pm. Dinner service commences at 7:00 pm and concludes at approximately 9:15 pm. Cost $2500 per person. Christmas and function lunch $2500 per person.
Menu 3
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
Menu 4
Menu 5
w/c 9 Jun - 27 Jun
Function
Duck leg confit, red cabbage and green beans. Rankin cod meunière, sautéed spinach. Braised lamb, petits pois a la Française.
Menu 1
w/c 28 Jul - 22 Aug
Menu 1
Lemon tart. Chocolate marquise, berry compote. Special daily dessert.
Menu 2
w/c 25 Aug - 19 Sept
Menu 2
Menu 3
w/c 22 Sept - 24 Oct
Menu 3
Menu 4
Menu 4
w/c 27 Oct - 14 Nov
Menu 4
Menu 5
w/c 17 Nov - 5 Dec
Christmas
Semester Break
Asian cuisine menus to be advised.
Menu 1
Christmas and function dinner $4500 per person (includes beer, wine, soft drink and port).
Cream of mushroom, mascarpone quenelle. Smoked chicken, Caesar salad. House made terrine, rocket leaves, ciabatta toast.
Special package lunches are available for pre-booked school groups at $2900 per person, including soft drink. School group guests must arrive at 11:45 am for lunch and 6:45 pm for dinner.
Baked fish, herb crust, white wine sauce, mashed potato, green beans. Lamb rump, ratatouille, potato macaire. Chicken breast, sauce chasseur.
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 $500 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.
Minestrone soup, ciabattini and pesto. Seared salmon salad nicoise. Parmesan gnocchi, creamed tomato sauce.
Bread and butter pudding, Marsala sauce Anglaise. Fresh seasonal fruit slice. Special daily dessert.
Menu 2 Onion soup, gruyere toast. Lentil and goat cheese salad. Linguine carbonara. Barramundi, garlic and ginger butter, sautéed pak choy. Turkey escalope, courgette fettuccini, basil. Pork collar butt, roasted butternut pumpkin. Seasonal fruit clafoutis. Chocolate mousse. Special daily dessert.
Consomme celestine. Prawn cakes, chilli lime dipping sauce. Thin tomato tart, mizuna salad. Ocean trout, beurre blanc, polenta, broccolini. Slow roasted pork belly, stuffed cabbage, pommes dauphin. Pan seared venison striploin, sauce Robert, roasted baby beetroot. Apple flan. Rice pudding, fruit compote. Special daily dessert.
Menu 5 — Function 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.
Menu 5 — Christmas Amuse-bouche. Roma tomato and capsicum soup. Roasted turkey breast, stuffing, cranberry compote. Fondante potato, seasonal vegetables. Christmas pudding, brandy sauce. Mignardises almond biscuits.
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 10:00 am for coffee, cakes and pastries and from 11:30 am to 1:30 pm 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.
Postal Address PO Box 1336, Midland WA 6936 Bookings Essential Call 9267 7219 or email [email protected] or [email protected] Open for lunch 11:30 am Open for dinner 6:30 pm 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, bocconcini cheese. Cajun beef burger with avocado 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, April 2014. 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 11:30 am. Lunch service commences at 12 noon and concludes at approximately 2:15 pm. Cost $25 per person. 00
We open for pre-dinner drinks at 6:30 pm. Dinner service commences at 7:00 pm and concludes at approximately 9:15 pm. Cost $2500 per person. Christmas and function lunch $2500 per person.
Menu 3
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
Menu 4
Menu 5
w/c 9 Jun - 27 Jun
Function
Duck leg confit, red cabbage and green beans. Rankin cod meunière, sautéed spinach. Braised lamb, petits pois a la Française.
Menu 1
w/c 28 Jul - 22 Aug
Menu 1
Lemon tart. Chocolate marquise, berry compote. Special daily dessert.
Menu 2
w/c 25 Aug - 19 Sept
Menu 2
Menu 3
w/c 22 Sept - 24 Oct
Menu 3
Menu 4
Menu 4
w/c 27 Oct - 14 Nov
Menu 4
Menu 5
w/c 17 Nov - 5 Dec
Christmas
Semester Break
Asian cuisine menus to be advised.
Menu 1
Christmas and function dinner $4500 per person (includes beer, wine, soft drink and port).
Cream of mushroom, mascarpone quenelle. Smoked chicken, Caesar salad. House made terrine, rocket leaves, ciabatta toast.
Special package lunches are available for pre-booked school groups at $2900 per person, including soft drink. School group guests must arrive at 11:45 am for lunch and 6:45 pm for dinner.
Baked fish, herb crust, white wine sauce, mashed potato, green beans. Lamb rump, ratatouille, potato macaire. Chicken breast, sauce chasseur.
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 $500 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.
Minestrone soup, ciabattini and pesto. Seared salmon salad nicoise. Parmesan gnocchi, creamed tomato sauce.
Bread and butter pudding, Marsala sauce Anglaise. Fresh seasonal fruit slice. Special daily dessert.
Menu 2 Onion soup, gruyere toast. Lentil and goat cheese salad. Linguine carbonara. Barramundi, garlic and ginger butter, sautéed pak choy. Turkey escalope, courgette fettuccini, basil. Pork collar butt, roasted butternut pumpkin. Seasonal fruit clafoutis. Chocolate mousse. Special daily dessert.
Consomme celestine. Prawn cakes, chilli lime dipping sauce. Thin tomato tart, mizuna salad. Ocean trout, beurre blanc, polenta, broccolini. Slow roasted pork belly, stuffed cabbage, pommes dauphin. Pan seared venison striploin, sauce Robert, roasted baby beetroot. Apple flan. Rice pudding, fruit compote. Special daily dessert.
Menu 5 — Function 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.
Menu 5 — Christmas Amuse-bouche. Roma tomato and capsicum soup. Roasted turkey breast, stuffing, cranberry compote. Fondante potato, seasonal vegetables. Christmas pudding, brandy sauce. Mignardises almond biscuits.
