Scarf – a social enterprise that teaches young migrants and refugees hospitality skills – has partnered with Brunswick's backstreet Indian restaurant, Bhang, for its Winter Scarf series.
On Tuesdays from July 10 to August 28, Bhang chefs will serve two-course dinners for $45, with eight of Scarf's young people working in the kitchen and on the floor of the popular restaurant.
Bhang's co-owners, chef Dougal Colam and front-of-house manager Sway Quach (both of Thom Phat), have created a contemporary, bold Indian menu, with help in the kitchen from tandoor chef Ustaji Harbans.
The Scarf dinner menus will include dishes such as soft-shell crab pakoras with mustard seed and curry leaf kadi; spinach and paneer samosas with minted yoghurt and tamarind-date chutney; and charcoal-roasted pork belly with spicy goan vindaloo and charred fennel.
All proceeds of the dinner go directly to Scarf to fund its training programs. Bookings are essential.