Spring Scarf Dinners will run on Tuesday nights at The Robert Burns Hotel in Collingwood, from October 18 – December 6. The Robert Burns Hotel have created a delightful two course set menu (entree + main with choice, $40 per person). Head chef Marc Albalate and his team will be cooking authentic Spanish dishes such as an entree of bresaola, manchego, and crumbly Spanish pastry, and a main of seafood and chicken paella. If you still have room, there’ll be delicious dessert on offer – churros with dolce de leche, anyone?!
We’ve recruited a new group of front of house trainees who are keen to bust into hospitality jobs. Scarf trainees are young people seeking protection, and young people from refugee and new migrant communities who face barriers to work. During the Spring Scarf season, they’ll engage in a bunch of training sessions which span formal service, wine, cocktails, beer, coffee and more. Then, during Tuesday night Scarf Dinners, the trainees will learn the ins and outs of front of house service, whilst being supported by their mentors, who come from fantastic venues like The Lincoln and Market Lane. Scarf programs offer a chance for trainees to build their knowledge, skills, confidence and networks, whilst engaging in paid work experience during Scarf Dinners.
As always, we’ll offer a fabulous drinks list thanks to generous support from red + white and Mezzanine Wine, Little Creatures, The West Winds Gin, STARWARD Whisky, Casa Mariol Vermut Negre, Daylesford & Hepburn Mineral Springs Co, Vertue of the Coffee Drink and Larsen & Thompson tea. Please note Scarf Dinners are not BYO.
Drinks and desserts purchased on the night can be paid for with cash or via our EFTPOS/credit facilities.