Fifteen Melbourne

Jude back from Fifteen Melbourne. Our top waitress Miss Jude visited ‘Fifteen’ in Melbourne last week and came back with the signed menu from some of the original crew. Many thanks. Fifteen in London and now they are in Cornwall UK, Amsterdam and Melbourne the first one outside of Europe. They are all called Fifteen because the first group in London were 15 young people, (they take 20 trainees each year). The restaurant funds itself with the help of donations and sponsorship, and 30% of the profit goes back to the Fifteen Foundation Australia. Quote Fifteen is about more than just cooking. is about giving troubled young people the chance to get out of the rut they’re in and break the cycles that are holding them back, and to show the world how amazing they can be! So now to the dinner and menu. Entrees from $ 16 - $19 mains from $36 - $40 desserts from $14 - $20 The prices are certainly up there when you consider that you have twenty young apprentices cooking for you!!! From this kitchen

Who says that experience pays! The verdict was that it was well worth it and Lyle our local butcher said he would have paid $100 a head. Asked if he would go again, without a dought he replied. The slow braised Victorian lamb shoulder, with crispy polenta, rainbow chard, rich jus and salsa verde was the hit. Other dishes such as gnocchi, osso bucco, braised rabbit, veal carpaccio, roasted quail, blue eye cod, antipasto, sides of rocket & fennel salad, olive oil mash, @ $8- sticky fig pudding custard & prune tart, chocolate brulee, pear & raisin crumble to finish. All these plus some more can be sampled at Fifteen, the tasting menu which is becoming more popular often called menu degustation is available @ $90 per person and comprises of six courses. href=”http://www.johnmundell.com/wp-content/uploads/2008/01/fifteenkitchen.jpg” title=”fifteenkitchen.jpg”>

On the side of the menu is a note from Jamie Oliver explaining a little about the reason behind Fifteen and to quote part of this the students training course isn’t like any other. It’s designed to let the students really tap into the best of Victorian and Australian produce and let them experience things that most chefs wouldn’t have the chance to in 10 years. Obviously depending on where one would go to work Jamie, but I do agree this is definitely the best training ground for any lucky young person to be able to do there apprenticeship start, if only there were more then we could forget the TAFE system, oh what a joy.

If you would like the opportunity to work at ‘Fifteen’ visit jobs@fifteenmelbourne.com.au