Head teacher of commercial cookery Amanda Glassop said the students are in their final year of their certificate III commercial cookery course and have been working hard to serve the best dishes.

"Having the restaurant on campus means the students are able to investigate what is season, source local food within a 100 kilometre radius and they get to create a whole menu," she said.

"Each of the 15 students will have a day where they are able to be the head chef and it's a holistic experience for them to run the kitchen that night."

Ms Glassop said the students and staff have the appropriate measures in place to ensure the venue is COVID safe.

"I think people are wary of COVID-19 and we have seen horror stories of people in Sydney working in hospitality getting into trouble but we are on top of everything," she said.

"Cleaning happens all the time, tables are carefully spaced, we have a comprehensive risk assessment and we provide sachets of salt, pepper and sugar if people request for it.

"We aren't using masks yet but that is a possibility if the government thinks that's what needs to happen."

According to Ms Glassop, her favourite "sensational" dish the students made was the butter chicken.

"I like rich Indian cuisine and the only good thing we can do is offer different styles of food each night," she said.

"The students also made a panacotta that had a fruit based sauce that was amazing.

"The menu is always new, exciting and different."