Winter Scarf Dinners ran on Tuesday nights at new CBD venue, Higher Ground Melbourne, from July 26 – September 13. Higher Ground Melbourne created a delightful two course set menu (entree + main, $40 per person). Head chef Nate Wilkins and his team cooked 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 recruited a new group of eight front of house trainees who were 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 engaged in a bunch of training sessions which spanned formal service, wine, cocktails, beer, coffee and more. Then, during Tuesday night Scarf Dinners, the trainees learned the ins and outs of front of house service, whilst being supported by their mentors, who came from fantastic venues like The Lincoln, Gerald’s Bar and Pullman Melbourne. The trainees were able to build their knowledge, skills, confidence and networks, whilst engaging in paid work experience during Scarf Dinners. They did a fantastic job and will graduate from the program at a special dinner on Monday 19 September.
As always, we offered 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.