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              5 Course Dinner

              15 - 16 November 2016

              5 Course for NZD $55 per person (excluding beverages) 

              Booking Times: Between 6.00pm to 8.00pm

              Wondering what to expect? take a look at last semesters menu:


              3 Course Lunch

              15, 16, 19 November 2016

              3 Courses for NZD $35 per person (excluding beverages)
              Booking Times: Between 12.30pm to 1.30pm

              Wondering what to expect? take a look at last semesters menu:

              VIEW previous MENU

              7 Course Dinner

              18 - 19 November 2016

              7 Courses for NZD $75 per person (excluding beverages) 

              Booking Times: Between 6.00pm to 8.00pm

              Wondering what to expect? take a look at last semesters menu:

              VIEW previous MENU


              High Tea

              22, 23, 25, 26 November 2016

              $25 per person

              Booking times: 11.30AM, 12.00PM, 2.30PM, 3.00PM

              Wondering what to expect? take a look at last semesters menu:

              VIEW previous MENU


              10 Course Degustation

              TBC

              Innovative, intriguing & absolutely indulgent…

              This 10 course extravaganza expertly prepared by our Advanced Culinary Arts students is not to be missed. These students have already completed their Diplôme de Cuisine or Diplôme de Pâtisserie, and are now exploring more complex forms of gastronomy that is sure to amaze and amuse your taste buds!

              Cost: $75 (was $95)

              Wines available for purchase

              Wondering what to expect? take a look at last semesters menu:

              VIEW previous MENU

              Please note: Brasserie Le Cordon Bleu is a training restaurant where students are required to execute specific techniques and dishes as part of their course. This means that we may not always be able to accommodate varied dietry requirements, please contact us for more information.

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