Spring Scarf Dinners will run on Tuesday nights at Higher Ground (650 Little Bourke St, Melbourne) between 25 September – 20 November (excluding Tuesday 6 November). The Higher Ground chefs will be cooking a delicious two course set menu (entree + main with choice, $45 per person).
The Higher Ground team have created a menu with signature flair including entrees of ‘Ceviche of seasonal fish, green tomatoes gazpacho, chorizo picanté and ‘New season broadbean leaves agrodolce, egg yolk, almond, shaved manchego’ and a main dish of ‘12 hour oyster blade, dashi, parsnip purée, pickled carrot, parsley.’ There are vegetarian options available in each course, and dietary requirements can be catered for – simply note these when you make your booking.
Eight new Scarf trainees will engage in weekly training sessions throughout the 10-week Spring Scarf program, spanning formal service, wine, cocktails, beer, coffee, resume-writing and more. Then, during Tuesday night Scarf Dinners, the trainees will gain paid work experience as they learn the ins and outs of front of house service whilst supported by mentors (hospitality professionals). Scarf programs allow trainees to build their knowledge, skills, confidence and networks, whilst training and working in some of Melbourne’s best venues.
As always, we offered 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, Vertue Coffee and Larsen & Thompson tea. Please note Scarf Dinners are not BYO.
Previous Scarf seasons have been held at Bhang, Stomping Ground Beer Hall, Auction Rooms, The Grace Darling, The Lincoln, The Robert Burns Hotel, Higher Ground Melbourne, Rupert on Rupert, Mesa Verde and Top Paddock.
If you have a Scarf Dinners Gift Certificate and would like to book a Scarf Dinner, please email email@example.com.
If you have any difficulty making a booking, please call Scarf Restaurant Manager Jonny on 0420 735 802.