At Pembroke, we know that food and dining in a residential school setting are core to the boarding experience.
Food & Dining
A professional catering firm provides our boarders with balanced, varied and healthy meals created specifically for the nutritional needs of fast-growing teenagers.
Boarding Food and Dining
We carefully manage known allergies, intolerances, religious requirements and dietary preferences.
Fortnightly dining menus are advertised in advance in the Pembroke Boarding House Press eNewsletter and regular feedback is provided to the caterers via the Boarding House Catering Committee. Indeed, a recent review including extensive student consultation has resulted in an elevated offering that better complements the tastes and preferences of our young diners.
Boarding common rooms are stocked with fruit, bread, cereals, condiments, milk, juice and a variety of snacks which may be enjoyed by all. Boarders are also able to supply their own personal snacks
Sharing Meals, Building Connections
Middle School boarders collect their recess and lunch from the Middle School’s dedicated King’s Café, while senior boarders collect theirs from the Senior School Refectory.
Breakfast and dinner are served in our new John Moody Dining Room on King’s Campus. This state-of-the-art facility has transformed our boarders’ dining experience, offering a modern and comfortable space where students can share a meal with fellow boarders and Boarding staff. It is equipped with the latest kitchen technology and the seating areas are thoughtfully designed to encourage social interaction, making mealtimes an even greater highlight of the boarding day.
Experience Dining
Sample Weekday Menu
| Breakfast – open bagel with smashed avocado, poached egg and sauce vierge |
| Continental Breakfast Station – cereals, fresh fruit, bread, spreads, milk, etc. |
| Morning Tea – croque madame with cheese sauce and over-easy egg |
| Lunch – ginger chicken with wok-tossed rice noodles, Asian greens and prawn crackers |
| Afternoon Tea – chicken wings with honey, soy and ginger |
| Dinner – battered fish with lemon basil aioli; homemade beef pies; chips/fries; baked polenta; roasted vegetables; steamed vegetable medley; Moroccan beetroot salad with spinach, mint and yoghurt dressing |
| Dessert – vanilla panna cotta with peach |
*Adjusted for individual dietaries
Our Vision
Free to be ourselves and find our place as we shape a hopeful future.
Pembroke’s story began in 1974 when two single-sex schools united behind the power of co-education.
Our unique learning and caring culture fosters equality of opportunity for all, making us stronger together.