The next time you go out dining and drinking and get that warm, fuzzy feeling, it might not be because you've had one too many. Hopefully, it'll be because the money you spent on your meal and beverage is being used to support an extremely important cause.
That's one of the aims of Scarf's regular dinners, with the proceeds used to provide migrants with training, mentoring and employment in the hospitality industry. The social enterprise works to help refugees, asylum seekers and recent migrants find work by raising awareness and funding barriers to employment. To date, 181 young people have been supported through this program.
The next series will run on Tuesdays between July 10 and August 28 at Brunswick's Bhang. Each dinner features a two-course set menu for $45 a head, complete with some of the restaurant's best Indian dishes, including soft shell crab pakora, coconut kingfish curry and roast pork belly with spicy Goan vindaloo. Of course, that'll all come with a few pieces of Bhang's naan bread which is made by tandoor chef Ustaji Harbans (who's been cooking naan for over 40 years) and is always a hit at its regular thali nights.
Images: Kate Shanasy.