Academy Restaurant

Indulge… Our Academy Restaurant at Metro One is a culinary classroom that allows budding chefs the opportunity to learn their chosen trade. The students’ work is actually ordered, eaten and evaluated by customers – and with a large picture window into the kitchen you can watch them at work while you eat too!  

Restaurant Opening Times

LunchEvening Meal
Thursday(Last booking) 12PM - 12.30PM*(Last booking) 6PM - 6.30PM*
Friday(Last booking) 12PM - 12.30PM*CLOSED
TERM TIME ONLY*TERM TIME ONLY*

Menus

Take a look at our yummy menus below and book your table today!

January 23 & 24 

Starters

Minestrone Soup

Fish Goujons

***

Mains

Beef Goulash & Rice

Smoked Haddock Mornay

Stuffed Peppers

All served with a selection of seasonal vegetables

***

Desserts

White Chocolate & Orange Mousse

Golden Syrup Sponge

 

 January 30 & 31

Starters

Carrot & Coriander Soup

Lamb Kofta Kebabs

***

Mains

Chicken Chasseur

Fish Pie

Mushroom Chasseur

All served with a selection of seasonal vegetables

***

Desserts

Lemon Drizzle Cake

Dutch Apple Tart

 

February 6 & 7

Starters

Cream of Chicken Soup

Tempura Vegetables

***

Mains

Grilled Pork Chop

Baked Hake with Tomato & Olive Sauce

Vegetable Lasagne

All served with a selection of seasonal vegetables

***

Desserts

Créme Caramel

Apple Fritters with Ice Cream & Apricot Sauce

 

February 13 & 14 

Starters

Leek & Potato Soup

Goujons of Fish

***

Mains

Chicken a la King

Roast Pork & Apple Sauce

Macaroni Cheese

All served with a selection of seasonal vegetables

***

Desserts

Chocolate Sponge Pudding

Crème Brulée

Our popular themed evenings are back!

Check out the menus below to see what traditional tasty treats our talented students will be dishing up.

 

French Night

Thursday, January 30

Starters

Duck Confit

with fondant potatoes and mange tout

Stuffed Tomato with vegetable couscous and topped with melted Brie (V)

Quiche Lorraine Tartlets

***

Mains

Beef Bourguignon

served with pomme purée

Mushroom Fricassée (V)

served in a filo basket

Salmon en Papillote

with a lemon and dill buerre blanc

Coq au Vin

with French rice

***

Desserts

Crème Brûlée

Raspberry Creme Profiteroles

with a chocolate sauce topped with spun caramel

Tarte Citron topped with fluffy meringue

 

Asian Fusion

Thursday, February 6

Starter

Spicy Lamb Samosa, Onion Bhaji, Spring Roll & Poppadum,

served with onion salad, mango chutney & mint sauce

***

Mains

Sweet & Sour Pork

with egg noodles

Chana Masala (V)

with pilaf rice & poppadum

Tandoori Chicken

with a tandoori sauce, pilaf rice & naan bread

***

Desserts

Kulfi Ice Cream

with a pistachio brittle

Kheer Rice Pudding

with cinnamon shortbread biscuits

Laddo Truffles

topped with toasted coconut & served with a chai latte

 

Valentine’s Night

Thursday, February 13

Starters

Lamb Koftas

with mint sauce & mixed leaves

Mozzarella Bruschetta (V)

with shaved fennel and courgette  

Fish Pakoras

with a sweet chilli sauce

***

Mains

Guinea Fowl

with mustard & lemon roots

Beef Bourguignon

with fondant potatoes and a selection of seasonal vegetables

Honey & Orange Roast Sea Bass

served with lentils

Ricotta, Spinach & Mushroom Ravioli (V)

served with a sage butter

***

Desserts

Chocolate Brownie & Raspberry Sundae

Strawberry & Prosecco Cheesecake

Pavlova

 

Thursday, February 20

restaurant is closed for half-term

 

Greek Night

Thursday, February 27

Starters

Lamb Dolmades

Vine leaves stuffed with minced lamb, served with tzatziki

Pork Souvlaki

served with Greek salad

Mezze Platter (V)

Tomato hummus, feta & olives, balsamic-roasted vine tomatoes, pitta bread served with olive oil & balsamic dip

***

Mains

Traditional Moussaka

with seasonal vegetables & patates lemonates

Lamb Kleftiko

slow-roast lamb shanks cooked with garlic, lemon, fresh herbs & potatoes

Beef Stifado

Yemista (V)

olive & mango stuffed tomato

***

Desserts

Selection of Baklava

layers of filo pastry with pistachio, toasted almonds, walnuts and honey syrup

Galaktoboureko with Pasteli

custard-layered pastry with sesame seed & honey bars

Greek Yogurt Cheesecake

with a kumquat sauce & fig ice cream

 

Thursday, March 3

restaurant is closed for students’ enrichment week

 

St Patrick’s Evening

Thursday, March 12

Starters

Poached salmon

with smoked salmon, chive pancakes & hollandaise sauce

Irish Vegetable Parcels (V)

with a creamy mustard sauce

Sticky Magners Chicken

with black pudding and beetroot puree

***

Mains

Traditional Irish Stew & soda bread

Smoked Haddock Mornay

with a cheesy topped potato champ

Lentil & Vegetable Pie (V)

served with seasonal vegetables

***

Desserts

Guinness Black & White Chocolate Mousse

Carrageen Moss Pudding

with Irish shortbread & raspberry sauce

Baileys Cheesecake

 

Standard Evening Menu

Thursday March 19

Starters

Stilton stuffed pears

Wrapped in filo pastry served with a red wine sauce

Asian Noodle Salad

Salmon & Prawn Rillettes

***

Mains

Braised Lamb Shank Tagine

served with a coriander and lemon cous cous

Cod Gratin

Chicken Fricassée

served with fondant potatoes

Vegetarian option on request

Unless stated, all dishes are served with a selection of seasonal vegetables

***

Desserts

Triple Chocolate Mousse

Ice Cream Sundae

Lemon Meringue Pie

Standard Evening Menu

Thursday, March 26

Starters

Pan Fried Duck

with a hoisin sauce

Smoked Haddock Chowder

Cauliflower Steak (V)

with a caper butter sauce & grated parmesan cheese

***

Mains

Grilled Salmon

with a Café Paris butter

Crusted Pork Loin with black pudding and apple stuffing

with a Shrewsbury sauce

Chicken Ballotine

with a Bordelaise sauce

***

Dessert

Baked Lemon Cheesecake

Eton mess

Rich Chocolate tart

Standard Evening Menu

Thursday, April 2

Starters

Leek and Potato Soup

served with a swirl of cream & croutons

Fish en papillotte

with a lemon & parsley compound butter

Creamy Mushroom Bruschetta

***

Mains

Ballotine Chicken

served with Sauce Robert

Duck a l’Orange

Apricot stuffed Roast Pork Loin

Served with sauce moutarde

Vegetarian option on request

All dishes above served with seasonal vegetables

***

Desserts

Apricot Frangipane Tart

White Chocolate Mousse

served with Viennese Fingers

Crème Brulée

Thursday April 9 and 16 

Restaurant is closed for the Easter holidays

 

St George’s Night

Thursday April 23

Starters

Butternut Squash and Spinach Scotch Egg (V)

with a spicy tomato sauce

Chicken and Black Pudding Terrine

with pickled saffron shallots and ciabatta

Three-Way Seafood Selection

salmon pancake, goujons, tartare sole and parsley sauce

 ***

Mains

Goat’s Cheese and Chestnut Mushroom Ravioli (v)

Posh Fish and Chips

Sirloin Steak

with sautee potatoes, asparagus and a peppercorn sauce

Roast Duck Breast

with honey glazed parsnips, fondant potatoes and plum veloute

***

Desserts

Peach and Raspberry Sorbet (V)

served with fruit crisps

Blackberry Bakewell

served with a blackberry reduction

Chocolate Orange Cheesecake

Please note: As this is a training restaurant, menus may be subject to change.

Please inform us when booking if you suffer from a food allergy

If you would like to know more about our academy restaurant, or to book a table, please call us on  01902 821321 / 01902 821344

The Academy Restaurant is based at our Metro One Campus, which is situated on Bilston Street, Wolverhampton, WV1 3AH