This May, join us for Feast to Feed, an extraordinary fundraising degustation dinner supporting food relief efforts for Melbourne's most vulnerable. Held at the historic St Kilda Town Hall, this unforgettable evening will feature an incredible lineup of renowned chefs. Experience an indulgent multi-course dining experience featuring dishes from Matt Preston, Gary Mehigan, Ross Magnaye (Serai), Alice Zaslavsky, Telina Menzies (Australia Venue Co) and Lee Dang (Hardware Club).

All proceeds will support Alex Makes Meals, an Australian registered charity dedicated to providing nutritious meals to homeless and disadvantaged youth across Melbourne.

YOUR TICKET INCLUDES:

Five-course degustation dinner
Craft beer, luxury wine pairings, sparkling and still water, and soft drinks
A terrific goodie bag!

Tickets are strictly limited – book now to secure your seat for an evening of culinary excellence and community impact.

MENU

First entrée created by Telina Menzies:

Ora King Salmon Crudo (dairy free, gluten free option)

The entrée includes thinly sliced raw Ora king salmon, served with pine mushrooms, pickled pine needles, mustard dressing, roasted chestnuts, persimmon and pops of Ora king salmon roe. Served with hand rolled kelp and butter buns.

Telina is an ambassador for the sustainable Ora king salmon from Marlborough in New Zealand and is proud to make the salmon the hero of this dish.

Vegetarian: Smoked carrot (vegetarian, gluten free)

Smoked carrot dish served with pine mushrooms, persimmon and chestnut and pine needle pickle.

Second entrée created by Ross Magnaye (Serai):

Fresh Tuna & Roasted Bone Marrow

Fresh tuna served atop roasted bone marrow with sourdough toast (a variation on Kinilaw).

Vegetarian: Grilled Seasonal Mushrooms

Grilled seasonal mushrooms served with a Pinoy (Filipino) Chimichurri sauce (parsley, coriander, garlic, lemon, oil, vinegar) (gluten free, dairy free, vegan, nut free)

First main created by Lee Dang (Hardware Club):

Chilli Crab Spaghetti Chitarra

Inspired by the famous Singaporean Chilli Crab,The Hardware Club's signature dish features sweet Blue Swimmer crab meat, lobster butter, confit garlic, housemade chilli crisps and spiced pangrattato (nut free)

Vegetarian: Spaghetti “Aglio e Olio”

A simple yet delicious pasta dish with just three main ingredients: pasta, garlic and oil, now reimagined with a punchy sweetness from black garlic, an umami flavour of miso and The Hardware Club’s signature chilli oil. All served with a creamy stracciatella to lighten up the umami bomb (vegetarian, nut free)

Second main created by Gary Mehigan:

Roasted Wagyu Beef & Pumpkin Hummus

Gary Meighan's dish features HAAFCO marbled wagyu beef from Victoria, Australia. The beef is slowly cooked to a melting tenderness, seared with thyme and garlic, then served with roasted pumpkin hummus. The beef is served with a lemon/brown butter sauce, crispy onions and candied pumpkin seeds (nut free, gluten free.)

Vegetarian: Onion Tarte Tatine

Brown butter, caramelised onion, puff pastry, served with a red wine vinegar and pumpkin hummus (vegetarian, nut free).

Side dish for second main created by Alice Zaslavsky:

Roasted Beets served on Herbed Labneh

Alice has created a colour-drenched feast of roasted baby beetroots, served on a bed of labneh, spiked with orange zest and garlic, finished with mint, dill, pickled onion and pomegranate jewels. (vegetarian, gluten free, nut free)

Dessert designed by Matt Preston and chocolate wizard Alessandro Luppolo (ex Attica / Nomad, NYC):

Dubai Chocolate Tart
Matt and Alessandro have come together to create Australia’s first classic chocolate tart / Dubai chocolate crossover dessert. Stone grounded Australian pistachio paste mixed with a toasted pastry, layered with an elegant milk chocolate ganache. Served with Gigi's yoghurt and rose gelato.

PLEASE NOTE THE FOLLOWING:

MEAL SERVICE/DIETARIES

There will be no deviation from the menu and no further allowances for dietaries. Once published, please read the menu carefully to ensure you are aware of the ingredients. If you need further details on any dishes, please get in touch with us. Each dish will be individually plated and wait staff will check with your table to determine whether you are vegetarian so you will be served accordingly.

SEATING

If you buy a table of 10 you will be provided with a designated table. Otherwise, seating is not allocated.

CANCELLATION/TICKET TRANSFERS

If you purchase a ticket and are no longer able to attend, you can receive a refund up until Saturday 3 May. Tickets can be transferred to someone else, provided they provide your barcode upon entry. Please note, barcodes will be scanned upon entry. No barcode, no entry.

NOT TAX DEDUCTIBLE

Tickets purchased to this event are not tax deductible though any donations made on the night or after, are all tax deductible and appreciated.

LIKE TO KNOW MORE?

For any event enquiries please contact info@feasttofeed.com.au. If you would like to know more about what we do please visit www.alexmakesmeals.com.

PRIMARY PARTNER

EVENT SPONSORS

SILENT AUCTION DONORS

Contact the host of Feast To Feed 2025

There were 0 errors found in the information you submitted: