Dining at the ClassRoom Restaurant is more than just a meal; it is a culinary experience that contributes to an exceptional learning experience for the cooks and chefs of tomorrow.
Dine at the ClassRoom Restaurant
The ClassRoom Restaurant at the Interurban Campus offers guests a wonderful opportunity to experience a series of four-course gourmet menus prepared and served by apprentices from the Professional Cook 2 program.
The ClassRoom Restaurant is a relatively small intimate dining room, and due to popular demand, it does fill up quickly; we strongly recommend reservations be made early to avoid disappointment.
You are able to reserve a table two weeks in advance of your desired dining date.
dzٱ:The fully licensed ClassRoom Restaurant offers a selection of wines, beers and spirits to enhance your gastronomic experience.
The ClassRoom Restaurant at the Interurban Campus will re-open for the Winter/Spring term on February 11, 2025.
Please check back in the new year for menus, dates, and reservation details.
Thank you again for your patronage and we look forward to welcoming you very soon.
Sample menu
We invite you to choose one item from each course.
----- APPETIZERS -----
POTATO AND LEEK RAVIOLO
tomato relish,
confit garlic beurre blanc,
herb oil
or
SMOKED SALMON TARTARE
frisée, seed cracker,
olive & caper vinaigrette,
mustard cream sauce
or
ROASTED BONE MARROW
parmesan parsley crust,
grilled toasts, chimichurri
or
PACIFIC SPOT PRAWN BISQUE
carmelized apple foam,
butter poached prawns,
fresh chives
or
GRILLED BABY GEM LETTUCE
brown sugar cured bacon,
cornbread crouton
garlic emulsion--
----- MAINS -----
SEED CRUSTED ALBACORE TUNA
yam and ginger purée,
curry vinaigrette
or
CRISP DUCK LEG CONFIT
braised lentils, tempura onion,
marjoram vinaigrette
or
PESTO CRUSTED LAMB SIRLOIN
potato terrine,
cauliflower fondue,
Bordélaise sauce
or
WILD MUSHROOM
GNOCCHI PIEDMONTESE
parmigiano reggiano foam,
candied pecans,
sage cream
------- DESERTS ----
VANILLA CRÈME BRÛLÈE
almond & apricot biscotti
or
STICKY TOFFEE PUDDING
apple pave,
salted butterscotch,
vanilla gelato
or
CHOCOLATE HAZELNUT TERRINE
dark chocolate hazelnut terrine,
feuilletine, raspberry
Sample menu
We invite you to choose one item from each course.
-----APPETIZERS-----
GNOCCHI PARISIENNE STYLE
fine herbs, brown butter,
double smoked bacon,
tomato
or
DUKKAH CRUSTED
BEEF CARPACCIO
quail egg, caper berries,
truffled black pepper aioli,
rocket greens
or
CHICKEN LIVER PARFAIT
brioche,
grilled apple relish,
port wine jelly
or
CORNISH GAME HEN
䰿ѲÉ
double consommé,
fine herb mousseline,
forest mushrooms
or
ROASTED BEET & SQUASH SALAD
pickled squash,
goat cheese terrine,
sherry vinaigrette---
-----MAINS-----
WEST COAST BOUILLABAISSE
mussels, clams, salmon,
cod, saffron rouille,
grilled crouton
or
BONELESS BEEF SHORT RIB
sarsaparilla braised,
chateau potato,
cipollini onions
or
PAN SEARED DUCK BREAST
citrus cured, pear bread,
mulled wine jus
or
SMOKED ONION RISOTTO
arugula, crispy shallot,
cherry tomato compote
-------DESERTS----
LEMON MERINGUE TART
burnt orange caramel,
cranberry sorbet
or
WHITE CHOCOLATE PANA COTTA
raspberry coulis,
honeycomb toffee
or
PASSION FRUIT CHEESE CAKE
grapefruit caviar, mango coulis,
gingersnap crumble
Catering orders
Helmut Huber Culinary Arts Centre offers limited catering services for meetings, lunches and special events on Interurban campus.
Culinary Arts catering services are reviewing all operational processes and are suspending catering services until further notice. Please refer to
For more info and questions please contact us: 250-370-3780 or culinaryarts@camosun.ca