Melbourne restaurants pop up in Freshwater Creek

MELBOURNE restaurants Hazel, Dessous and Lilac Wine Bar have embarked on a culinary journey in Freshwater Creek for the month of January.

Chefs from each of The Mulberry Group ‘s restaurants will host two dinners over weekends in January at their farm, Common Ground Project.

Each menu is three-course and shared-style, built on the farm’s summer produce yield.

The food is designed by each head chef: Aleks Kalnins and Mitch Haag from Hazel, Dan Sawansak from Dessous, and Kyle Nicol from Lilac Wine Bar.

Kyle Nicol had the idea to bring each venue to the farm.

“My initial thoughts for the pop ups were about galvanising the connection between customers in the city venues to the farm and what it’s all about,” he said.

“I’m excited about pulling some incredible vegetables on-site and giving them the wood-fire treatment and showing the locals and holiday-goers a taste of the city down the coast.”

The first pop up was Hazel on January 12 and 13. Dessous follows on Jan 19 and 20 with head chef Dan Sawansak bringing his Thai heritage and classical French training to the farm.

“We wanted to show some things that we’re doing at Dessous but incorporate more produce into the dishes,” said Mr Sawansak.

“I haven’t completely decided yet on what I’m going to serve with it, we’ll see and that’s what I like about an event like this.

“I did see some zucchini coming through, we do a dish of turnips with miso sour cream and might use the zucchini instead.”

Lilac Wine Bar will feature on the final weekend in January.

The Mulberry Group founder Nathan Toleman said the pop-ups were all about community and connection.

“These popups are about community and bringing people together over food,” he said.

“They’re also to create more awareness of the work we’re doing at Common Ground Project, to show where your food comes from and highlight local systems.

“We’ve always wanted to bring a bit of Melbourne down to the farm and allow people to see and taste the produce we grow there.

“It’s also great for our chefs to see where the produce they use so regularly is grown and harvested.”

A farm tour on offer before each dinner, gives diners the chance to experience the regenerative farm, learn about bio-intensive market gardening and to literally explore the farm-to-table experience.

All proceeds support Common Ground Project’s Staying Grounded Training & Employment Program.