The Ambassador Training Restaurant

The Ambassador logo

Ryde Campus’s international reputation as a leader in education and training for hospitality is exemplified in The Ambassador training restaurant. Hospitality and Culinary students practise and develop their skills in the restaurant, creating memorable meals and service in a modern setting.

Many of the students who have trained at the Ambassador have gone on to amazing careers - the long list of alumni includes celebrity chef Matt Moran.

Students are given the chance to produce a fine dining menu at the Ambassador that offers modern Australian cuisine with an international flair, and an extensive wine list which provides an excellent choice of remarkable Australian and international wines.

On selected evenings during the semester, students from Le Cordon Bleu Sydney Culinary Arts Institute train in the restaurant, offering a taste of world famous French inspired cuisine and service.

Calendar and menus

The Ambassador is open on selected dates during each semester, subject to class schedules. Please see our calendar (PDF, 99KB) for available dates.  Because this is a training restaurant, guests are requested to arrive on time.

Lunch: 12:00pm, departure by 2:30pm
Dinner: 6:30pm, departure by 9:30pm
Lunch and Dinner Menu (Sample) (PDF, 325KB)
Wine List (Sample) (PDF, 406KB)

Bookings

To make a booking, please submit the booking request form below or contact us on:

Phone: 02 9448 6270
Email: ambassador.reservations@tafensw.edu.au 

We accept EFTPOS, cheque, money order and credit card (Visa or MasterCard). No cash will be accepted.

Group bookings and functions

The Ambassador is available for group bookings of eight people or more and caters for a variety of functions. Please complete the booking request form below including numbers and proposed booking date. Some conditions apply to group bookings, please read our Terms and Conditions (PDF, 686KB).

Location

Ryde Campus
Building A, Level 4
250 Blaxland Road
Ryde NSW 2112

Map and Transport Information (PDF, 226KB)