ClassRoom Restaurant

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 Interurban Campus offers a four-course gourmet meal prepared and served by Professional Cook 2 apprentices. The ClassRoom Restaurant is fully licensed and offers a selection of wines, beers and spirits to complement your gastronomic experience.

The restaurant is open at 5 pm on Wednesday to Friday in February and March. Seats fill quickly, so book early. Table reservations will not be accepted by phone or email. Please book your reservation online.

Make a reservation

What to expect

  • The menu consists of four courses with multiple choices for each course. 
  • Dinner is $64.95 per person (plus tax and tip). Most dietary needs can be accommodated with notice.
  • Bookings require a credit card pre-authorization. No-shows or late cancellations (under 72 hours) will be charged.
  • Max four guests per table. One booking per term per guest.
  • If the booking system shows no availability, then unfortunately there is no availability at the times you've selected. Try choosing another time slot. There is a waitlist available through the online booking system. You will receive an email if a table opens up.
  • Online booking is limited to a maximum of four guests per table.

Campus parking

A culinary arts apprentice preparing food in a professional, industrial kitchen.

Spring buffet - Friday, April 11 from 6 pm to 9 pm

Join us for the ClassRoom Restaurant's annual spring buffet. For event details and ticket purchases visit:
ClassRoom Restaurant Spring Buffet

February menu

March menu

Serving on: 

Feb. 12 to 14, Feb. 19 to 21 and Feb. 26 to 28

Serving on: 

Mar. 12 to 14, Mar. 19 to 21 and Mar. 26 to 28

Appetizer 

  • 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

Appetizer 

  • 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

Course two

  • Pacific Spot Prawn Bisque
    caramelized apple foam, butter poached prawns, fresh chives

    or 

  • Grilled Baby Gem Lettuce
    brown sugar candied bacon, cornbread crouton, garlic emulsion

    or

  • Vancouver Island Mussel Risotto
    shellfish oil, arugula, champagne reduction, parmesan tuile

Course two

  • Cornish Game Hen Consommé
    double consommé, fine herb mousseline, forest mushrooms

    or

  • Roasted Beet & Squash Salad
    pickled squash, goat cheese terrine, sherry vinaigrette

    or

  • Seared Albacore Tuna Niçoise
    quail egg, tomato, haricot vert, potato, olive vinaigrette

Main course

  • 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, Bordelaise sauce

    or

  • Wild Mushroom Gnocchi Piedmontese
    parmigiano reggiano foam, candied pecans, sage cream

Main course

  • West Coast Bouillabaisse
    mussels, clams, salmon, cod, saffron rouille, grilled crouton

    or

  • Boneless Beef Short Rib
    sarsaparilla braised, chateau potato, cipollini onions

    or

  • Crisp Seared Duck Breast
    citrus cure, pear bread pudding, mulled wine jus

    or

  • Smoked Onion Risotto
    arugula, crispy shallot, cherry tomato compote

Dessert

  • Vanilla Crème Brûlée
    almond & apricot biscotti

    or

  • Sticky Toffee Pudding
    apple pavé, salted butterscotch, vanilla gelato

    or

  • Chocolate Hazelnut Terrine
    dark chocolate hazelnut terrine, feuilletine, raspberry

Dessert

  • Lemon Meringue Tart
    burnt orange caramel, cranberry sorbet

    or

  • White Chocolate Panna Cotta
    raspberry coulis, honeycomb toffee

    or

  • Passion Fruit Cheese Cake
    grapefruit caviar, mango coulis, gingersnap crumble

Your support makes a difference

Thank you for visiting the ClassRoom Restaurant! Your support means a lot.

Please consider donating to Camosun College’s Culinary Arts program. Your contribution helps students with travel, conferences, and extra courses to grow their skills.

Your generosity gives them access to valuable experiences, industry connections, and opportunities that shape their future in the culinary world.

Donate today

Group of dual-credit Professional Cook students