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A full continental breakfast of fresh fruit, toast, cereals, yoghurt with a range of toppings and boiled eggs is available, accompanied by a selection of fruit juices, tea and coffee. A range of breads available for toasting include multigrain and muffins. Hot options are also served five mornings a week, including on the weekends. These cooked breakfasts can include hash browns, baked beans, scrambled eggs, bacon, sausages, Belgian waffles or pancakes.

Morning tea typically involves a grab-and-go snack such as sushi, fried rice, yum cha or housemade fruit muffins. Nutritious and filling, it is designed to keep hungry, growing boys focused during the gap between breakfast and lunch, so they can maintain concentration in the classroom.

Lunch is a hot meal and ranges from tacos, burgers, pizza, pasta, to bangers and mash or beef stroganoff. There is one vegetarian and one non-vegetarian selection. An open salad bar includes sliced cheese and cold cuts, and boys can make their own sandwiches or rolls to further sate their growing appetites. Beverages include milk, chilled water and cordials. St Joseph’s pies or vegetarian spinach rolls are the Saturday mainstays, and Sunday is a variety of hot options with a selection of beverages including juice and mineral water.

¹ú²ú̽»¨â€™ crispy chicken schnitzel, served with steamed peas and corn and mashed potato, is the College’s favorite dish. Other dishes on four rotating weekly menus range from lasagna and beef ravioli; Moroccan or butter chicken; steak and beef rogan josh; lamb ragout with gnocchi; and a selection of roast options.

There is also a diverse range of vegetarian options, from mushroom carbonara and eggplant lasagna to hoisin tofu and vegetarian pizza. Salad and a variety of vegetables are served each dinner time. Desserts can be as simple as jelly and custard or ice cream in a cone, or as decadent as sticky date pudding with butterscotch sauce.