We’re chuffed to announce that Winter Scarf Dinners will run at Uncle, 1/15 Collins St, Melbourne. The season will run on Tuesdays from 9 July – 27 August and a two-course set menu is $45 per head, with Scarf trainees and mentors looking after the front of house and the Uncle chefs doing the cooking.
Uncle Co-Owner and Head Chef Dai Duong (previously Head Chef at Geoff Linsay’s Dandelion) cooks seriously delicious modern Vietnamese food, and the menu he’s put together for the upcoming Scarf season is an absolute ripper. Entrees include ‘Hapuka with young coconut, pomelo and scud chilli, betel leaves and rice crackers’, ‘Popcorn chicken bao with spicy cucumber pickle and kewpie mayo’, and ‘Tofu and shiitake mushroom spring rolls with fermented soy bean dipping sauce’.
Mains include ‘Steamed spring water barramundi with choi sum and black bean sauce’, ‘Wok-tossed Sher wagyu brisket with rice rolls, edamame and lotus crisps’ and ‘Pumpkin, turmeric and lemongrass curry with snake beans and bean curd puffs’. Our mouths are watering too!
The Winter Scarf ’19 season will see another eight young people seeking protection, and those from refugee and migrant backgrounds participate in mentoring, training and paid work experience with Scarf. The knowledge, skills, confidence and connections they’ll gain will greatly assist them in moving onto jobs in the hospitality industry, as it has done with the 215 young people who’ve graduated from Scarf programs since 2010. Seventy percent of Scarf graduates move on to meaningful employment at places like Garden State Hotel, Siglo, Two Birds Brewing, Free to Feed, Cumulus Inc. and Super Ling.
As always, we 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.
Photos: Uncle (Supplied)
Scarf Photo: Peter Tarasiuk