Prospects Training Restaurant

This restaurant in Ballarat is definitely worth a visit as you never know what delicious surprises you may discover. They have recently introduced a new banquet dinner menu, with a focus on seafood and vegetarian dishes, many of them suitable for vegans. The 3-course banquet includes options like oyster shots, salmon, beetroot salad, ox tail and rice dish, and coconut coriander prawns. The meal concludes with a selection of 3 desserts on a tasting plate. Overall, it is excellent value for $35 per person.

The food was beautiful and well presented, delicious and healthy, and a great value. It offered something different. However, my dining experience was nearly ruined by unnecessary, negative, and repetitive speech from a staff member at the start of lunch. Despite this, I must commend the students for preparing such a stunning meal. Well done!

The food at Prospects was exceptional, expertly prepared and presented. The desserts were creative and served as a perfect ending to a memorable meal. The flavors in our extensive banquet were delightful and clearly well-thought-out. I would highly recommend Prospects for its high quality and generous portions of food. Unfortunately, the service was lacking. Our waiter, while friendly, seemed unmotivated to clear our tables or refill our drinks. It was disappointing to learn that he was not a trainee, but a well-compensated professional. Despite this, we still had a wonderful evening thanks to the outstanding food, which overshadowed the poor service.

Prospects has periodic theme dinners based on foods from a particular country or cuisine. A few nights back we booked in for their Spanish Night . Again really good. Choice of three entees we opted for the trout and rabbit escabeche and the gazpacho with generous medallions of lobster. Both very generous serves and well prepared and presented. From the four mains we went for the shoulder of baby lamb (perhaps a little overcooked) and the mixed seafood paella (a little watery but well cooked and with ample seafood) There were three desserts we chose the Goxua (Spanish layered custard a la a brulee), and the churros. A $24 bottle of Pyrenees region white, went well with the meal $35 for the three courses. Our meals came promptly but some other diners seemed to have a wait. This is seriously good value in a stylish setting with staff that are pleasant if not quite ready for the maitre 'd job at a five star restaurant. The trainee chefs, under the watch of experienced teaching staff, do a good job.

We visited this restaurant with much knowledge about the establishment and to be honest were not really expecting much. We were very pleasantly surprised and came away at the end of the meal already planning our next visit. The restaurant itself is very pleasant and well set out. The sole waitress on duty was very attentive and professional in her approach. The food was the real stand out however and extremely reasonably priced at $35 for three courses. The theme at the time we visited was French and I started with scallops and boned chicken wings. Very tasty although the sauce was a little under seasoned. My husband had pea soup with a homemade brioche roll which was really delicious. My main course was pork belly and I don't think I have had a better cooked version of this cut of meat. The fatty meat was really well rendered and the skin very crispy. My husband's risotto was also tasty but a bit overdone. Desserts were the highlight of the night and my soufflé was perfectly cooked and delicious. My husband also enjoyed his vanilla bavarois. As I have said our waitress was lovely, very attentive and kept us informed with any delays. While it was not all smooth sailing and it was evident that this was a training establishment we were very impressed by the standard or the food and service and great value and will be returning in the near future.