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Monday, 6 April 2026 - 165 covers
| Item | Quantity | Prep Time | Priority | |
|---|---|---|---|---|
| Beef jus | 8L | 4h | HIGH | |
| Hollandaise base | 3L | 30m | HIGH | |
| Red wine reduction | 2L | 2h | MEDIUM | |
| Beurre blanc | 1.5L | 20m | MEDIUM | |
| Mushroom veloute | 2L | 1h | LOW |
| Item | Quantity | Prep Time | Priority | |
|---|---|---|---|---|
| Sea bass - portion & pin bone | 24 portions | 1h | HIGH | |
| Lobster - blanch & shell | 12 pieces | 45m | HIGH | |
| Salmon cure | 4kg | 10m + 24h cure | MEDIUM | |
| Crab pick | 2kg | 2h | MEDIUM | |
| Scallops - clean & dry | 36 pieces | 30m | LOW |
| Item | Quantity | Prep Time | Priority | |
|---|---|---|---|---|
| Beef fillet - trim & portion | 12 portions | 1h | HIGH | |
| Duck breast - score | 16 pieces | 30m | HIGH | |
| Lamb rack - french trim | 8 racks | 1h | MEDIUM | |
| Chicken supreme | 20 portions | 45m | MEDIUM | |
| Pork belly - portion | 12 portions | 20m | LOW |
| Item | Quantity | Prep Time | Priority | |
|---|---|---|---|---|
| Salad leaves - wash & spin | 4kg | 30m | HIGH | |
| Vinaigrette | 2L | 15m | HIGH | |
| Cured salmon slice | 24 portions | 1h | MEDIUM | |
| Beef tartare prep | 12 portions | 45m | MEDIUM | |
| Cheese board prep | 8 boards | 30m | LOW |
| Item | Quantity | Prep Time | Priority | |
|---|---|---|---|---|
| Chocolate fondant - portion | 24 portions | 1h | HIGH | |
| Creme brulee - set | 20 portions | 30m + 4h set | HIGH | |
| Tuile batter | 500g | 20m | MEDIUM | |
| Ice cream quenelles | 48 quenelles | 45m | MEDIUM | |
| Fruit coulis | 1L | 30m | LOW |
| Item | Quantity | Prep Time | Priority | |
|---|---|---|---|---|
| Pomme puree | 3kg | 45m | HIGH | |
| Seasonal veg - tournee | 200 pieces | 2h | HIGH | |
| Micro herbs - pick | 6 punnets | 30m | MEDIUM | |
| Roasted shallots | 40 pieces | 45m | MEDIUM | |
| Crispy shallot rings | 2 containers | 30m | LOW |