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Level 5 Contemporary Bistro Menu Cook

Our Level 5 Diploma students planned, developed and designed a menu of contemporary bistro dishes that could be served in an Auckland restaurant.

In this assessment, they prepared served two entrees and two mains and one dessert to two of their guests.

The menu included - 

  • 2 starters
  • 2 mains
  • 1 desserts 

Here are some photos from the evening.

Ji Ae's Bistro Menu 

Ji Ae Korean Fried Chicken
Entrée - Korean fried chicken

Ji Ae Menbosha3
Entrée - Menbosha, spicy oyster sauce, pickled shallots

Ji Ae Eggplant
Main - Tofu eggplant dumpling, eggplant puree, caramelised miso cream sauce and cucumber salad.

Jade King Fish2
Main - Hapuka with Yuzu Dashi soy sauce, Confit leak, dried Grapefruit, Mashed potato, Leek fried and Leak & Grapefruit oil

Ji Ae Dessert2
Dessert - Coconut lemongrass ice cream, kaffir lime oil, fresh mango, coconut shavings, pistachio crumb and lavender flower

Nathaniel's Bistro Menu 

Nathaniel Green Salad
Entrée - Green Salad with Pickled Fennel, Soft boiled egg, Parmesan cheese

Nathaniel Eggplant Omlette
Main - Aubergine Omelet (Tortang Talong)

Nikesh's Bistro Menu 

bistro menu card 2
Bistro Menu

Nikesh Pumpkin Soup
Entrée - Pumpkin soup with goat's cheese and caramelised onion crostini

Nikesh Crispy Salmon
Main - Grilled Salmon Crispy Wafer Skin with honey glazed asparagus, baby carrots, orange sauce & lemon gel caviar

Nikesh Icecream
Dessert - Saffron infused cardamom Ice cream with white chocolate coconut crunch, caramelised mandarin and crispy tulie

Han Sen's Bistro Menu 

Hans Bistro

Bistro Menu

Han Sens Fish Entree

Entrée - Fish of the Day - Red Snapper, Spring Asparagus, Bell pepper & Sauce Supreme

Han Sens Pork Belly Main
Main - Pork Belly, Asian Bokchoy, Quail Egg, Soy Sauce 

Han Sens Orange Cake Dessert
Dessert - Orange Cake, Chocolate Mousse & Raspberry's

Ying Su's Bistro Menu 

Screenshot 2020 11 19 at 2.03.07 PM

Bistro Menu 

Ying Entree Ying
Entrée - Steam bun, pickled eggs and sesame oil 

Ying Main Duck
Main - Bok choy, shiitake mushroom with oyster sauce, Paned roasted flounder, cauliflower and lemon Duck breast with Sauce Bigarade

Oleksii's Bistro Menu 

menu006 original 4

Oleksii Ceviche
Entrée - Ceviche with charred sweetcorn

Oleksii Ribs
Main - Smoky pork ribs with broccoli and mushrooms

Oleksii Dessert
Dessert - Chocolate and Strawberry mousse

Jade's Bistro Menu 

Jade Ward Bistro Contemporary Menu Plan Develop Design and Cost 3

Bistro Menu

Jade King Fish
Entrée - Kingfish Tartare with Yuzu gel, Thai basil, miso emulsion, Chilli oil and soft egg yolk

Jade Gnocchi2
Main - Gnocchi Cacio E Pepe - Potato Gnocchi served with butter & pepper sauce, crispy kale, fresh oregano and shaved pecorino


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Celia Hay

Celia is a qualified chef and holds the WSET (London) Diploma of Wine. She has a Bachelor of Arts in History, Master of Education (Distinction) and MBA Master of Business Administration from the University of Canterbury.

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The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

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