Winter Scarf Dinners will run on Tuesday nights at new CBD venue, Higher Ground Melbourne, from July 26 – September 13. Higher Ground Melbourne have created a delightful two course set menu (entree + main, $40 per person). Head chef Nate Wilkins and his team will be cooking innovative, technique-driven dishes including Steamed Market Fish, Japanese Broth, Fermented Black Bean, Cabbage & Radish and Ancient Grain Salad, Local Heirloom Carrots, Carrot Tops, Mustard Leaf & Feta.
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 Winter 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 Pullman Melbourne. 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 and Daylesford & Hepburn Mineral Springs Co. 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.