Dining at RLC

Made in our kitchen, shared at our tables

Under Chef Jolene Jacklin, our kitchen team prepares three meals a day, seven days a week. Menus change weekly, reflect the taste of our multicultural community, and use fresh, local ingedients wherever possible.

What's on the table

Every day. Bread baked in our kitchen, an open salad bar, soup and sandwich bar at lunch and dinner.

Weekend brunch. A student favourite: eggs cooked to order, grilled cheese, French toast, waffles, pastries and muffins.

Special occasions. Holidays and celebrations are marked with special meals.

Dietary needs. Students with dietary needs, food allergies or food related medical conditions, and faith-based dietary requirements are accomodated.