Scholars Restaurant and On The Terrace Café @ Scholars welcome you to join us for our productions in Semester 2 2020.
It has been a strange year so far, and we are hoping to make up for a few of the productions we lost in Semester One during COVID. We have alot going on this semester with any different opportunities to see our students in action – highlighting their different programmes and skills.
Our returning Level 4 Chef students showcase their skills in a series of A la Carte dinners during August and September, plus will run a week of Christmas Dinners in late November.
As part of our students’ French Project’, we will be holding two six course French Degustation Dinners with French food and wine. Unfortunately, we cannot cater for any special dietary requirements during these two dinners.
Our Level 5 Diploma in Cookery and Professional Food and Beverage students will end their year with a fabulous Degustation dinner during November. This year we are offering modern contemporary dishes based on the produce and suppliers from Hawke’s Bay – the culmination of the Level 5 Cookery students work over the year. There is also an option
to match wines with the menu. Unfortunately, we cannot cater for any special dietary requirements during these diners. This has now been running for six years and has proven to be very popular, with nights sold out weeks in advance. So, get in quickly to avoid disappointment.
Please Email your booking request to email@example.com
Please advise dietary requirements at time of booking.
We realise that numbers do change, but we would appreciate any cancellations or large changes in numbers to be advised at least 24 hours prior to your booking – thank you.
For any other enquiries, please phone 06 974 8923.
Please be aware that bookings for larger parties may be required to take the early dining times.
Scholars Training Restaurant offers Hawke’s Bay diners a unique restaurant experience. It allows you to not only enjoy memorable and delicious dining but also to participate in the training of our future chefs and front of house staff.