Set amidst lush landscaped gardens, UC student rooms are large in size, with big windows, natural light and garden views. The dining hall is the heart of the College and eating together is a big part of UC life. Breakfast, lunch and dinner are available daily in the dining hall with a hot brunch served on Sundays. Delicious meals are freshly prepared by the College’s own catering staff. Menus are varied so there’s always something new and tasty to try.
First year rooms are fully furnished with a single or double bed, desk, chair, wardrobe and shelves. Rooms are heated and there is unlimited wifi in all UC buildings. Also located in each wing are shared unisex bathrooms, coin operated laundry facilities and kitchenettes with a fridge and microwave. Bed linen packs can be hired at the College or you can supply your own.
There are also thirty-eight rooms with double beds and ensuite for senior students.
In 2019, as part of our expansion project, even more student rooms will be available. They will feature double beds and ensuite bathrooms as standard, with some loft rooms offering an additional mezzanine level.
All meals (21 meals per week) are prepared for UC students during semester. Vegetarian, gluten free and other special diets can be catered for.
Hot lunches and dinners include two meat options and one vegetarian option. If beef is provided, there is always an alternative meat available.
If you have lectures, classes or other commitments, packed lunches and late dinners can be ordered.
The Student Food Representative is happy to hear your feedback and suggestions.
Twice a week, there are formal community dinners, called ‘high table’, where students wear their academic gowns. At the high table dinners there are often insightful speeches and opportunities to meet academic visitors while being served a three course meal. Commencement Dinner and Valedictory Dinner, are favourite events on the student calendar.
See a detailed sample menu below.
Breakfast: 7.30am to 9.30am
Seven days a week, breakfast includes cereal, toast, yoghurt and fruit. Three times a week, there is also a hot breakfast including bacon and eggs.
Lunch: Noon to 1.30pm
Each day, you can choose between a healthy hot meal or lighter options from the sandwich and salad bar. Fresh fruit is also available.
Sunday Brunch: 11.30am to 1.00pm
Dinner includes a choice of two hot meals every night of the week, followed by a dessert for anyone with a sweet tooth.
Conversation over snacks are encouraged, with coffee, tea, toast and fruit available all day.
A SAMPLE MENU AT UC
Fresh scrambled eggs, bacon, baked beans and mushrooms.
A selection of fresh fruit, a variety of breads and crumpets, selection of cereals, yoghurt and fresh fruit juices
|A selection of fresh fruit, a variety of breads and crumpets, selection of cereals, yoghurt and fresh fruit juices|
Vegetable Lasagne (V)
Rocket, Pear and Parmesan Salad (V)
Potato Salad (V)
A daily selection of breads and rolls with assorted gourmet fillings (V available)
Fresh seasonal fruit platters (V)
Home made pancakes, crsipy bacon, poached eggs, mushrooms and tomatoes
Tempura fish fillets with French fries and tartar sauce
Tempura vegetables (v)
Tossed garden salad and Greek salad (V)
A daily selection of breads and rolls with assorted gourmet fillings (V selections)
Fresh seasonal fruit platters (V)
|High Table Dinner||Dinner|
Cream of Asparagus Soup (V)
Cajun Chicken with steamed potatoes, baton carrots and baby beans
Middle Eastern lamb tagine with steamed potatoes, baton carrots and baby beans
Cajun vegetables in Filo pastry with steamed potatoes, baton carrots and baby beans
French onion soup (v)
Grilled paprika chicken breast with parsley potatoes, green beans and pumpkin
Beef Cannelloni with parsley potatoes, green beans and pumpkin
Cheese and spinach Cannelloni with parsley potatoes, green beans and pumpkin (V)
Panna Cotta Mocca