Spring Scarf Dinners will run at Garden State Hotel, 101 Flinders Lane, Melbourne on Tuesday nights from 1 October – 26 November.
Get lots more information about the season here.
The Garden State chefs will be doing the cooking and they’ve designed a beautiful two course set menu ($45 per person). Entrees include ‘Mount Zero lentil salad with smoked salmon, goats curd and beetroot’, ‘Spiced cauliflower fritters with lemon & parsley aioli’ and ‘Beef bresaola carpaccio with horseradish & sweet rocket’. Mains include ‘Grilled sirloin with parmesan mash, spinach & confit cherry tomatoes’, ‘Mushroom linguine with truffle pecorino and chilli’ and ‘Tasmanian salmon with wombok slaw, bok choy & shiso dressing’.
The front of house will be looked after by Scarf’s newest group of front of house trainees – the Spring Scarf ’19 team. Trainees will be supported in the front of house by Scarf mentors – hospitality professionals who volunteer their time. Scarf trainees are paid the Restaurant Industry Award wage for their work at Scarf Dinners.
As always, we’ll offer a fabulous drinks list thanks to generous support from Punt Road Wines, Stomping Ground Brewing Co, STARWARD Whisky, Four Pillars Gin, Casa Mariol Vermut Negre, Daylesford & Hepburn Mineral Springs Co, Campari Australia, Napoleone, Five Senses Coffee and Larsen & Thompson tea. Please note Scarf Dinners are not BYO.
Previous Scarf seasons have been held at Uncle, Higher Ground Melbourne, Bhang, Stomping Ground Beer Hall, Auction Rooms, The Grace Darling, The Lincoln, The Robert Burns Hotel, Rupert on Rupert, Mesa Verde and Top Paddock.
If you have a Scarf Dinners Gift Certificate and would like to book a Scarf Dinner, or if you have any queries about the season, please email firstname.lastname@example.org.
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