William Blue Dining is located in The Rocks and has recently been voted Sydney’s sixth best restaurant (out of nearly 5,000 restaurants) by users of popular travel website TripAdvisor. Reviewers highly rate the restaurant’s food, service, prices and location, with not all reviewers appearing to realise the restaurant is a training site for hospitality students.
The hands-on training ground for students of William Blue College of Hospitality Management at Torrens University Australia, William Blue Dining (based in Neil Perry’s former Rockpool restaurant site) has developed a reputation for delivering exceptional, friendly service together with a first-class three-course menu created by upcoming industry professionals and chefs-in-training under expert supervision – for just $43.
“The Australian restaurant industry has grown over the past five years, with revenue now reaching more than $20 billion annually and employment numbers at more than 288,000. William Blue Dining was established to authentically prepare students for diverse careers in this exciting and growing industry, by providing an environment for students to learn high-quality food and beverage preparation and service skills, as well as genuine customer interaction, in a real-time environment,” said Anthony Mitri, Director of Innovation, Industry and Employability (Hospitality) at Torrens University.
William Blue Dining’s hands-on learning model is a prime example of Torrens University’s strategic focus on ‘learning through doing’ and equipping graduates with the necessary real-life skills they’ll need to be job-ready and appealing to potential employers.
The restaurant has a seating capacity of up to 80 places and is open to the public for lunch and dinner on Tuesday–Saturday. It has won many industry awards, including the Restaurant and Catering Industry Association’s ‘Best Restaurant in a Training Institute’ and the Tourism, Hospitality and Catering Institute of Australia’s ‘Food Service Outlet of the Year’. The restaurant’s menu changes every six weeks and currently includes: Sydney Rock Oysters served with red wine mignonette foam; Assiette of Mt Cook alpine salmon with Turkish brick pastry, mustard crème fraiche and shiso; Confit duck leg with spiced apple chutney, Tuscan cabbage, kohlrabi gratin and sherry jus; and Toffee apple mille-feuille with crème Chantilly, apple crisp and Braeburn apple sherbet.
Chef Neil Perry is a proud supporter of William Blue Dining, having recruited its students for practical placements and employment at his restaurants for many years. ‘Success is a journey and it starts here’ are Neil’s words of inspiration to students, which adorn a mirror at the entrance to William Blue Dining.
“The site is a real-life classroom where the future stars of the hospitality industry get to develop and showcase their talent. Having spent time with William Blue students at my restaurants, I’m not surprised William Blue Dining continues to appeal to patrons,” Neil Perry.
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