Explored the Wednesday degustation of this month's promotion last night in a group of four. It was definitely a win win situation last night. On the one hand, it provides the public the opportunity of tasting so many quality dishes with bargain price; on the other, hospitality students have their authentic experience from serving the public while they are applying their skills & knowledge of what they have learned in the TAFE. 
We all chose to have two tasting plates so the cost was only $25.00 per head. I think feedbacks from diners is the main goal of running this event so the actual course can take these feedbacks as the references for future teaching. Hence, let us go for it bases on what I have enjoyed last night and I will draw the comments without marks on individual dish:

1. Amouse Bouche - slightly too filling and lack of acidity to kick-start diner's appetite.

2. Roasted Pumpkin soup - nice & silky, taste balanced, LIKE!

3. Orange Sorbet - too cold as a palate cleanser, taste is good but not actually sorbet texture, rather like a scoop of ice-cream.

4. Grilled quail - hero of the night. Protein is perfectly cooked and the Barley Risotto match well with nice taste, thumb-up!

5. Butter poached prawn - prawn is well cooked but texture is slightly mushy; polenta is let down because it is bland. If the prawn head & legs are deep-fried then there are crunchy elements for marks.

6. Roasted salmon - nice presentation but the seared salmon is wrongly prepared in well done. If the protein is prepared in med-rare, this dish can be in its next level.

7. Char-grilled skirt steak - consistency is a problem, where one of the dishes is well med-rare and tenderised while another same dish with tough texture. In addition, presentation of this dish looks mean.

8. Trio Chocolate - not consistency in presentation but nice dessert.

9. Petit fours - a surprise of the night. Not because of its taste but the hearts from the chefs.

10. Coffee & tea - can be better if wait-staff can bring them to the table after they are ready, particularly my flat white.

We have to have our compliments to the waiter (David) who looked after us for the whole night. However, I found that there were too many students working last night (particularly too many working behind the bar and doing nothing). On the contrary, drinks' production was slow and it seemed chaos behind the bar. 

Overall, we are very happy with the degustation dinners. The comments are just for reference and we hope that the comments would not be too harsh to the service team.