University of Tasmania, Australia

Jane Franklin Hall is a traditional fully catered residential College that provides value and convenience to Jane residents who are provided three nutritious meals a day, including on weekends. Healthy choice options are provided at all meals, including a vegetarian option.

Residents with special diet requests should see the Catering Manager in order for arrangements to be made to ensure their needs are met.

Meal Times

Breakfast: 7.00am to 9.30am (7am to 10am on weekends)

Lunch: 12 noon to 1.30pm

Dinner: 6.00pm to 7.00pm

Formal Dinner: 6.30pm Please refer to the relevant entry in the Handbook (Dining Hall under College Facilities) regarding arrangements for holidays, late meals, and formal dinners.

Breakfast Menu

• 2 flavours voghurt
• Tinned & fresh fruit
• 7 cereals (inc. wholegrain) + porridge in winter
• Orange juice, apple juice (option for freshly squeezed)
• Plain & fruit muffins, crumpets
• Toast – choices of wholegrain, wholemeal + white bread
• Eggs – poached or boiled /Omelettes once per fortnight
• Filter brewed coffee, tea , hot chocolate or Milo
• Soya, light, full cream milk

Lunch Menu

Salad Bar each day with the following

• 2 choices cold meat plus egg and cheese
• Lettuce/tomatoes/mushrooms/pineapple/beetroot/carrot/cucumber/tuna/red onion/olives/sundried tomatoes
• Dressings: mayonnaise/mustards/basil pesto/hummus/tomato relish/corn relish
• Plus soup during winter

*A cut lunch can be taken at breakfast for those not returning to College for lunch.

Hot lunch Tuesday, Thursday and Saturday with the following choices

• Chicken bocconcini
• Crumbed fish
• Nachos
• Pasta
• Noodles

• Souvlaki
• Praties
• Quesadillas
• Hamburgers & Chicken burgers
• Roast meat rolls & gravy

• Pies & pasties
• Hot dogs
• Chips

Sunday Brunch

• Poached or fried eggs
• Bacon
• Baked beans
• Sauté mushrooms and tomato
• Hash browns
• Ham & cheese croissants
• Danish pastries
• Muffins
• French toast

Dinner Menu

Rotating menu consisting of

• 2 protein dishes with: Choices of beef/lamb/pork/chicken/fish Lean red and white meats are each included on average 4 times per week
• 1 vegetarian / 2 styles rice /Potatoes (various styles)
• Panache of hot vegetables / 3 salads
• 1 dessert plus ice cream and topping