6. Menu 7 – Plan a seasonal menu.

1. Plan a seasonal menu, relevant to the time of the year/month and

the region where you undertake this assessment. Your menu may
include e.g. dishes for a game season, fresh berries in season, in
conjunction with dishes paired to new wines released or similar.
Your menu needs to comprise of a selection of speciality dishes
using seasonal produce as a specials menu or a complete menu
using at least 4 courses.

The food cost shall not exceed 31% for any dish, and the menu
should be in line with the characteristics you have provided in
Question 1 of this assessment.

Page 1 of 17
Types of customers-description
This is seasonal restaurant that cater for all who want good quality meal and good value.
It must serve some customer like parent who like some fine food and for kid who just like
children type meal. Restaurants must be affordable for family to eat there.
Cuisine styles used in the establishment
Modern Australian & International cuisine
Menu type used in the establishments
Seasonal menu

Best-selling menu items Example cost

Entree Salt cured sea bass 16.50
tostadas
soup Courgette, leeks & goat’s $8
cheese soup

Main Peach hand pies $4.70

Children Menu Chicken nugget $10

Dessert Summer apricot Victoria $8.5
sponge

Special/Other Family Hour 5pm – 6pm Free child meal with each
adult meal

Seasonal Menu Month July Goulburn Australia

Entree Salt-Cured Sea bass Tostadas (callo de lobina) $16.50
soup Courgette, Leek& goat’s cheese soup $8
Main Peach hand pies $4.70

Summer Bean Salad with Potlikker Vinaigrete $9.50

Dessert Summer Apricot Victoria Sponge $8.5

Menu/Recipe

Name: Salt -cured Sea Bass Tostadas (Calloo de Lobina)

Page 2 of 17
          
Selling Price: $ 16.50 Cost Price: $ 5.16 Food Cost %: 31%
Preparation Time: 45 min Per Service 1    
Ingredients Amount unit Price per unit  
Skinless striped Kg/Unit $15.00 $0.00
sea bass fillet 0.1 Kg/Unit $20.00 $2.00
Lime juice 0.001 Kg/Unit $20.00 $0.02
Worcestershire Kg/Unit $20.00 $0.00
sauce 0.005 Kg/Unit $20.00 $0.10
soy sauce 0.005 Kg/Unit $10.00 $0.05
sugar 0.05 Kg/Unit $6.00 $0.30
Tomato paste 0.05 Kg/Unit $7.00 $0.35
hot sauce 0.005 $7.00 $0.04
Black paper 0.002 $20.00 $0.04
cucumber 0.05 $3.00 $0.15
Avocado 0.09 $20.00 $1.80
Red onion 0.005 $3.00 $0.02
Corn tostadas 0.015 $20.00 $0.30
$0.00
$5.16
Kcal-304, Fat-16g, Saturates-5g, Carbs-20g, sugar-6g, Fibre-8g, Protein-16g salt-1,1g
Gently toss until fish is evenly coated. Add ice, and fold gently with a rubber spatula until salt
dissolves and ice starts to melt and pool on bottom of bowl, about 5 minutes. Cover with plastic
wrap, and refrigerate until fish is firm, about 1 hour, folding gently every 15 to 20 minutes. Whisk
together lime juice, Worcestershire sauce, soy sauce, sugar, tomato paste, hot sauce, black
pepper, and piquing chile in a bowl until tomato paste dissolves and ingredients are fully combined.

Thinly slice 1 cucumber to equal 1 cup and set aside. Dice remaining cucumber to equal 1 cup and
set aside. Add red onion, diced cucumber, and remaining dressing. Stir gently to combine.

Top evenly with sliced cucumber, avocado pieces, and a drizzle of the reserved dressing.

Menu/recipe card
Name: Peach hand pies
         
Selling Price: $ 4.70 Cost Price: $ 1.45 Food Cost %: 31%
Preparation Time: 45 min Per Service 1    
Ingredients Amount unit Price per unit  
Peaches 0.05 Kg/Unit $2.00 $0.10
sugar 0.05 Kg/Unit $7.00 $0.35
brown sugar 0.05 Kg/Unit $7.00 $0.35
Page 3 of 17
 salt 0.005 Kg/Unit $3.00 $0.02
Cinnamon ground 0.005 Kg/Unit $20.00 $0.10
leamon juice 0.001 Kg/Unit $20.00 $0.02
Vanilla 0.005 Kg/Unit $20.00 $0.10
Tomato paste 0.05 Kg/Unit $7.00 $0.35
hot sauce 0.005 $7.00 $0.04
Flour 0.009 $3.00 $0.03
Egg 0 $20.00 $0.00
$0.00
$1.45
Kcal-304, Fat-16g, Saturates-5g, Carbs-20g,sugar-6g, Fibre-8g,Protein-16g salt-1,1g
Gently stir until the fish is evenly coated. Add ice and knead gently with a rubber spatula until the salt
dissolves and the ice begins to melt and settle on the bottom of the bowl, about 5 minutes. Cover
with cling film and refrigerate until fish is firm, about 1 hour, folding gently every 15 to 20 minutes. Whisk
together lemon juice, Worcestershire sauce, soy sauce, sugar, ketchup, hot sauce, black pepper, and
piquing pepper in a bowl until tomato paste has dissolved, and ingredients are fully combined.

Thinly slice 1 cucumber by 1 cup and set aside. Slice the remaining cucumber by 1 cup

and set aside. Add the shallot, diced cucumber and remaining sauce. Stir gently to combine.

Toss with sliced cucumber, avocado pieces, and some reserved dressing.

Menu /Recipe
Name: Summer Bean Salad with Potlikker Vinaigrete
         
Selling Price: $ 9.50 Cost Price: $ 2.85 Food Cost %: 30%
Preparation Time: 45 min Per Service 1    
Ingredients Amount unit Price per unit  
Chicken stock 0.05 Kg/Unit $7.00 $0.35
olive oil 0.005 Kg/Unit $7.00 $0.04
salt 0.005 Kg/Unit $3.00 $0.02
black paper 0.005 Kg/Unit $20.00 $0.10
ham 0.009 Kg/Unit $7.00 $0.06
Red paper 0.005 Kg/Unit $20.00 $0.10
Thawed frozen lima 0.05 Kg/Unit $20.00 $1.00
corn 0.05 $7.00 $0.35
Haricots verts 0.005 $8.00 $0.04
fava beans 0.015 $20.00 $0.30
Vinegar 0.005 $5.00 $0.03
tomato’s 0.09 $3.00 $0.27
chopped dill 0.005 $20.00 $0.10
parsley 0.005 $20.00 $0.10
Page 4 of 17
 $0.00
$2.85

Kcal-304, Fat-16g, Saturates-5g, Carbs-20g, sugar-6g, Fibre-8g, Protein-16g salt-1,1g

Mix gently until the fish is evenly coated. Add ice and gently fold with a rubber spatula until the salt dissolves
and the ice begins to melt and settle to the bottom of the bowl, about 5 minutes. Cover with plastic wrap and
refrigerate until fish is firm, about 1 hour, gently folding every 15 to 20 minutes. Whisk together lime juice,
Worcestershire sauce, soy sauce, sugar, tomato paste, hot sauce, black pepper and piquing pepper in a bowl
until the tomato paste dissolves and that the ingredients are completely combined.Thinly slice 1 cucumber to
equal 1 cup and set aside. Dice the rest of the cucumber to make 1 cup and set aside. Add the red onion,
diced cucumber and remaining dressing. Stir gently to combine.Top evenly
with cucumber slices, avocado chunks and a drizzle of the reserved dressing.

Name: Courgette, leek & goat's cheese soup

         
Selling Price: $ 8.00 Cost Price: $ 2.36 Food Cost %: 30%
Preparation Time: 8 min Per Service 1    
Ingredients Amount unit Price per unit  
leeks 0.1 Kg/Unit $2.00 $0.20
olive oil 0.005 Kg/Unit $7.00 $0.04
courgettes 0.1 Kg/Unit $3.00 $0.30
vegetable power 0.005 Kg/Unit $20.00 $0.10
spinach 0.1 Kg/Unit $3.00 $0.30
goat cheese 0.04 Kg/Unit $30.00 $1.20
basil 0.005 Kg/Unit $5.00 $0.03
omega seed mix 0.005 $20.00 $0.10
whole grain rye bread 0.05 $2.00 $0.10
$2.36
Kcal-304, Fat-16g, Saturates-5g, Carbs-20g, sugar-6g, Fibre-8g, Protein-16g salt-1,1g
 STEP 1

Heat the oil in a large pan and fry the leeks for a few mins to soften. Add the courgettes, then cover the
pan and cook for 5 mins more. Pour in the stock, cover and cook for about 7 mins.
 STEP 2

Add the spinach, then cover the pan and cook for 5 mins so that it wilts. Take off the heat and blitz until
smooth with a hand blender. Add the goat’s cheese and basil, then blitz again.
 STEP 3

If you're making this recipe as part of our two-person Summer Healthy Diet Plan, spoon half the soup
into two bowls or large flasks, then cool and chill the remainder for another day. Reheat in a pan or
microwave to serve. If serving in bowls, scatter with some extra basil leaves and the seeds, and eat with
the rye bread.

Menu/recipe

Page 5 of 17
Name: Summer Apricot Victoria sponge
         
$ Food Cost
Selling Price: $ 8.50 Cost Price: 2.73 %: 32%
Preparation Per
Time: 35 min Service 1    
Ingredients Amount unit Price per unit  
Unsalted butter 0.05 Kg/Unit $7.00 $0.35
Sugar 0.005 Kg/Unit $7.00 $0.04
egg Kg/Unit $3.00 $0.00
flour 0.09 Kg/Unit $2.00 $0.18
Baking power 0.005 Kg/Unit $7.00 $0.04
sea salt 0.005 Kg/Unit $10.00 $0.05
Milk 0.005 Kg/Unit $5.00 $0.03
Apricot 0.05 $15.00 $0.75
canned apricot 0.05 $15.00 $0.75
lemon 0.005 $10.00 $0.05
double cream 0.05 $5.00 $0.25
vanilla pod 0.05 $5.00 $0.25
$0.00
$2.73
Kcal-587, Fat-37g, Saturates-23g, Carbs-55g, sugar37g, Fibre-2g, Protein-6g salt-0.7g
 STEP 1

 Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of two 20cm
sandwich tins.

 STEP 2

 Beat the butter and sugar together in a large bowl with an electric whisk for 8-10 mins, or until
pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the flour,
baking powder and salt, and fold in using a large metal spoon. Add just enough of the milk to
create a dropping consistency.

 STEP 3

 Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the
middle shelf of the oven for 25-30 mins, or until golden and firm to the touch. Leave to cool
slightly in the tins, then transfer to a wire rack to cool completely.

 STEP 4

 Meanwhile, make the filling. Spoon the conserve into a small pan and stir in the apricots and
whole thyme sprigs. Warm over a low heat for 2 mins until loosened, then transfer to a
heatproof bowl and leave to cool and infuse for 1-2 hrs.

 STEP 5

Page 6 of 17
  Whip the cream with the icing sugar and vanilla until the mixture just holds its shape (be careful
not to overwhip – see tip, below).

 STEP 6

Remove and discard the whole thyme from the conserve mixture and stir in the thyme leaves.
Spread the mixture over one of the sponges, then top with the vanilla whipped cream and
sandwich with the remaining sponge. Dust the cake with some icing sugar. Will keep in the
fridge for up to three days.

B. The dishes must provide a balanced variety on offer and within the
courses offered including the following:

Answer.
Colours All dishes have own shiny and bright
Cooking method Every dish has individual cooking method
Delicacies It’s wonderful delicacies fantastic
Flavours All dishes and course are its own flavour
Nutritional values It’s under law nutritional value in each dish
Presentation Presentation is correct and order as much as possible
Seasonally All dishes have seasonally available ingredient.
available
ingredients
Tastes All dishes have its own taste
Textures All dishes have each own texture and feeling

C. Draft ideas for each of the dishes listed in A., present these to your
chef/colleagues or trainer and obtain feedback. Document what the
feedback entailed and what you will change, accordingly. Attach this
draft and comments to this assessment marked “Menu 7”

Menu Chef colleagues Trainer Visitor Feedback

By
Entrée Tasty perfect tasty Excellent Feedback
Salt-Cured Sea form, email
bass Tostadas and after
(callo de lobina) having food
talking about
food direct
face to face
and
feedback
form

Page 7 of 17
Courgette, Tasty perfect tasty Excellent
Leek& goat’s
cheese soup
Main Tasty perfect tasty Excellent Feedback
form, email
Peach hand and after
pies having food
talking about
food direct
Summer Bean face to face
Salad with and
Potlikker feedback
Vinaigrete form
Dessert
Summer Apricot Tasty perfect Tasty Excellent Feedback
Victoria Sponge form, email
More sugar and after
having food
talking about
food direct
face to face
and
feedback
form
Menu 7 assessment criteria S NS Comment
Element 1; identify customer requirement s
The type of customer relevant for the menu/establishment s
is identified
The cuisine style (s) are identified s
The menu types used in the establishment are identified s

The common popular items sold in the establishment are s

identified

An indicative pricing structure is provided for the basis of s

comparison

Element 2: Plan menus

The menu contains the number of dishes/choices as per s
instruction relevant for the menu type
The dishes provided use a seasonal variety where relevant s
The methods of cookery used for the dishes within one s
menu type provide variety and repetitions are avoided

The colours within dishes and in a menu, type are s

appealing Dishes within a menu type provide a variety of
tastes
Dishes within a menu type provide a variety of different s
textures

Main dishes or menus provide an acceptable nutritional s

balance according to Australian Healthy guidelines for
Page 8 of 17
adults
The dishes / menu type is/are suitable for the clientele s
identified in section
Element 3: Cost menus
Each commodity is listed in a standard recipe card s
The yield test values are establishing in a yield test sheet s
The correct methods are used to calculate yields and net s
costs
Each dish is costed in the standards recipe card s
The correct formulas are used for each type of
calculation
The food cost for each dish does not exceed 28% s
The profitability/maximum for each dish or menu is s
identified
All calculations are attached for reference as instructed for s
each menu type
Element 4: Write menu content
The menu/dish is written in an appealing way, creating s
interest Classical garnishes are used correctly according to
conventions (e.g., a

Wiener Schnitzel must use veal; if pork or chicken is used it s

must refer to pork/chicken Schnitzel “Vienna Style”
The key features in each dish/menu are clearly s
listed
The correct culinary terms are used and explained where s
relevant the menu structure is correct in order

The print type/font is clearly legible s

Element 5: Evaluate menu success

The menu /dishes are evaluated using evaluation methods s

outlines in the instructions
The feedback is collated and attached the feedback is s
interpreted correctly

A sales analysis ids performed where this is part of the s

evaluation strategy

I must reduce sugar in dessert item by suggestion of respected people.

D.Establish standard recipe cards for each dish, listing the ingredients
and required quantities.

Answer –
Page 9 of 17
Menu/Recipe

Name: Salt -cured Sea Bass Tostadas (Calloo de Lobina)

         
Selling Price: $ 16.50 Cost Price: $ 5.16 Food Cost %: 31%
Preparation Time: 45 min Per Service 1    
Ingredients Qty unit Unit code
Skinless striped Kg/Unit
sea bass fillet 0.1 Kg/Unit
Lime juice 0.001 Kg/Unit
Worcestershire Kg/Unit
sauce 0.005 Kg/Unit
soy sauce 0.005 Kg/Unit
sugar 0.05 Kg/Unit
Tomato paste 0.05 Kg/Unit
hot sauce 0.005
Black paper 0.002
cucumber 0.05
Avocado 0.09
Red onion 0.005
Corn tostadas 0.015

$5.16
Kcal-304, Fat-16g, Saturates-5g, Carbs-20g, sugar-6g, Fibre-8g, Protein-16g salt-1,1g

Menu/recipe card
Name: Peach hand pies
         
Selling Price: $ 4.70 Cost Price: $ 1.45 Food Cost %: 31%
Preparation Time: 45 min Per Service 1    
Ingredients Qty unit Unit code  
Peaches 0.05 Kg/Unit
sugar 0.05 Kg/Unit
brown sugar 0.05 Kg/Unit
salt 0.005 Kg/Unit
Cinnamon ground 0.005 Kg/Unit
Leamon juice 0.001 Kg/Unit
Vanilla 0.005 Kg/Unit
Tomato paste 0.05 Kg/Unit
Page 10 of 17
 hot sauce 0.005
Flour 0.009
Egg 0

Kcal-304, Fat-16g, Saturates-5g, Carbs-20g, sugar-6g, Fibre-8g, Protein-16g salt-1,1g

Menu /Recipe card

Name: Summer Bean Salad with Potlikker Vinaigrete

         
Selling Price: $ 9.50 Cost Price: $ 2.85 Food Cost %: 30%
Preparation Time: 45 min Per Service 1    
Ingredients Qty unit Unit code  
Chicken stock 0.05 Kg/Unit
olive oil 0.005 Kg/Unit
salt 0.005 Kg/Unit
black paper 0.005 Kg/Unit
ham 0.009 Kg/Unit
Red paper 0.005 Kg/Unit
Thawed frozen lima 0.05 Kg/Unit
corn 0.05
Haricots verts 0.005
fava beans 0.015
Vinegar 0.005
tomato’s 0.09
chopped dill 0.005
parsley 0.005

Kcal-304, Fat-16g, Saturates-5g, Carbs-20g, sugar-6g, Fibre-8g, Protein-16g salt-1,1g

Standard recipe card

Page 11 of 17
Name: Courgette, leek & goat's cheese soup
         
Selling Price: $ 8.00 Cost Price: $ 2.36 Food Cost %: 30%
Preparation Time: 8 min Per Service 1    
Ingredients Qty unit Unit code  
leeks 0.1 Kg/Unit
olive oil 0.005 Kg/Unit
courgettes 0.1 Kg/Unit
vegetable power 0.005 Kg/Unit
spinach 0.1 Kg/Unit
goat cheese 0.04 Kg/Unit
basil 0.005 Kg/Unit
omega seed mix 0.005
whole grain rye bread 0.05

Kcal-304, Fat-16g, Saturates-5g, Carbs-20g, sugar-6g, Fibre-8g, Protein-16g salt-1,1g

Menu/recipe

Name: Summer Apricot Victoria sponge

         
$ Food Cost
Selling Price: $ 8.50 Cost Price: 2.73 %: 32%
Preparation Per
Time: 35 min Service 1    
Ingredients Qty unit Unit code  
Unsalted butter 0.05 Kg/Unit
Sugar 0.005 Kg/Unit
egg Kg/Unit
flour 0.09 Kg/Unit
Baking power 0.005 Kg/Unit
sea salt 0.005 Kg/Unit
Milk 0.005 Kg/Unit
Apricot 0.05
canned apricot 0.05
lemon 0.005
double cream 0.05
vanilla pod 0.05

Page 12 of 17
Kcal-587, Fat-37g, Saturates-23g, Carbs-55g, sugar37g, Fibre-2g, Protein-6g salt-0.7g

E. Establish a yield test sheet for all ingredients, using the attached
template “Yields” and calculate the net yields, and net costs.

Trimmin Net Net Portions/k Net Portion

Item $/kg g Yield/kg Cost/kg g Cost
$ $ $
Beans 2.95 16% 0.84 3.42 10 0.34
$ $ $
Broccoli 4.85 24% 0.76 6.01 10 0.60
$ $ $
Steak 30.00 15% 0.85 34.50 3 11.50
$ $ $
Prawns 30.00 40% 0.6 42.00 50 0.84
$ $ $
Cheese 50.00 5% 0.95 52.50 500 0.11
$ $ $
Carrot 2.00 16% 0.84 2.32 0.1 23.20
$ $ $
Cauliflower 4.00 22% 0.78 4.88 0.1 48.80
$ $ $
Kohlrabi 5.00 32% 0.68 6.60 0.1 66.00
$ $ $
Spinach 10.60 18% 0.82 12.51 0.1 125.08
$ $ $
Onion 3.00 14% 0.86 3.42 0.05 68.40
$ $ $
Sirloin 17.00 26% 0.74 21.42 0.28 76.50
$ $ $
Pork 15.10 14% 0.86 17.21 0.25 68.86
$ $ $
Lamb 10.50 27% 0.73 13.34 0.25 53.34
$ $
Potato 2.00 15% 0.85 2.30 5 $ 0.46
$ $
Chicken 7.00 30% 0.7 9.10 0.25 $ 36.40
$ $
Tomato’s 5.00 20% 0.8 6.00 0.1 60.00
$ $ $
Green chilli 10.00 20% 0.8 12.00 10 1.20
$ $ $
Goat meat 7.00 30% 0.7 9.10 0.25 36.40
Different mint $ 20% 0.8 $ 0.1 $
Page 13 of 17
herb 2.00 2.40 24.00
$ $
Meat 7.00 30% 0.7 9.10 0.25 $36.4

F. Cost each dish and identify the profitability of each menu item. Make
adjustment s to meet the requirements set out in A.

Best-selling menu items Example cost

Entree Salt cured sea bass $16.50
tostadas
soup Courgette, leeks & goat’s $8
cheese soup

Main Peach hand pies $4.70

Children Menu Chicken nugget $10

Dessert Summer apricot Victoria $8.5
sponge

G. Write the menu using an attractive font of your choice, no smaller

than size 12.
▪ Ensure each dish is described accurately and in an appealing manner,
and true in its

features and ingredients.

▪ Use correct culinary terms, language and grammar relevant to the
style of cuisine

Seasonal Menu Month August Goulburn Australia

Entree Salt-Cured Sea bass Tostadas (callo de lobina)
$16.50
Page 14 of 17
soup Courgette, Leek& goat’s cheese soup $8
Main Peach hand pies $4.70
Summer Bean Salad with Potlikker Vinaigrete
$9.50
Dessert Summer Apricot Victoria Sponge $8.5

H. Once implemented, obtain feedback for the success of the menu

using a method outlined in the task section above and attach the
feedback to this assessment marked “Menu 7”
Menu 7 assessment criteria S NS Comment
Element 1; identify customer requirement s
The type of customer relevant for the menu/establishment s
is identified
The cuisine style (s) are identified s
The menu types used in the establishment are identified s

The common popular items sold in the establishment are s

identified

An indicative pricing structure is provided for the basis of s

comparison

Element 2: Plan menus

The menu contains the number of dishes/choices as per s
instruction relevant for the menu type
The dishes provided use a seasonal variety where relevant s
The methods of cookery used for the dishes within one s
menu type provide variety and repetitions are avoided

The colours within dishes and in a menu, type are s

appealing Dishes within a menu type provide a variety of
tastes
Dishes within a menu type provide a variety of different s
textures

Main dishes or menus provide an acceptable nutritional s

balance according to Australian Healthy guidelines for
adults
The dishes / menu type is/are suitable for the clientele s
identified in section

Page 15 of 17
Element 3: Cost menus
Each commodity is listed in a standard recipe card s
The yield test values are establishing in a yield test sheet s
The correct methods are used to calculate yields and net s
costs
Each dish is costed in the standards recipe card s
The correct formulas are used for each type of
calculation
The food cost for each dish does not exceed 28% s
The profitability/maximum for each dish or menu is s
identified
All calculations are attached for reference as instructed for s
each menu type
Element 4: Write menu content
The menu/dish is written in an appealing way, creating s
interest Classical garnishes are used correctly according to
conventions (e.g., a

Wiener Schnitzel must use veal; if pork or chicken is used it s

must refer to pork/chicken Schnitzel “Vienna Style”
The key features in each dish/menu are clearly s
listed
The correct culinary terms are used and explained where s
relevant the menu structure is correct in order

The print type/font is clearly legible s

Element 5: Evaluate menu success

The menu /dishes are evaluated using evaluation methods s

outlines in the instructions
The feedback is collated and attached the feedback is s
interpreted correctly

A sales analysis ids performed where this is part of the s

evaluation strategy

What was the feedback received, and accordingly what needs to be

improved or changed?

Answer. All the process of project and dish excellent. I must reduce sugar in
dessert items.

Customer surveys
Page 16 of 17
Menu customer questionnaire and survey Please circle response 1 being poor and 5
being excellent.
Q1. The menu has a good variety of items? 1 2 3. 4. 5.
Q2. The food is tasty and flavourful? 1 2 3. 4. 5.
Q3. The food is served hot and fresh? 1 2 3. 4. 5.
Q4The quality of food was? 1 2 3. 4. 5.
Q5What is your satisfaction with taste of Excellent
food?
Q6What did you not like about our food and Reduce sugar
service?
Q7if any comment please It’s excellent. keep cook and serve

Seeking staff suggestion for menu items

Staff name Menu item Staff suggestion

Rahami Entrée-Salt-Cured Sea bass Tostadas All menus are excellent this
(callo de lobina) month. If something wrong in
future I can suggestion next
meeting.
Harvill Soup-Courgette, Leek& goat’s cheese All menus are excellent this
soup month. If something wrong in
future I can suggestion next
meeting.
Kanchan Magra Main-Peach hand pies All menus are excellent this
month. If something wrong in
Summer Bean Salad with Potlikker future I can suggestion next
Vinaigrete meeting.
Kamal Hasan Dessert-Summer Apricot Victoria Sponge All menus are excellent this
month. If something wrong in
future I can suggestion next
meeting.

Page 17 of 17