February 14, 2020 brings a new touch to always sold out dinner, held the night before the festival. Falling on Valentines Day, we pair our love of beer with our love of fine foods, each course matched to two beers (wine also available). Hosted by the inimitable duo, Professor Pilsner and Beer Diva, the night is often hilarious, rarely serious and filled with fantastic food and beers.

This year the event is held in conjunction with Federation University’s apprentice Chefs school with the students working under guest chef Sean Donovan.

Originally from Queensland, Sean Donovan studied catering while employed as an apprentice chef at the Sheraton Brisbane Hotel and Towers. In 1996 Sean competed at the prestigious Food Asia Salon Culinaire in Singapore where he won a gold medal and the award for, “The Most Outstanding Apprentice 1996”. This award led to opportunities in Europe where Sean went on to work with now iconic Euro chefs Anton Mosimann, Pierre Koffman and Georges Blanc.

When Sean returned to Australia he took up the Senior Sous Chef position at Good Food Guide three chef hatted Radii restaurant at the Park Hyatt Melbourne with Paul Wilson. Sean was promoted to Chef De Cuisine at Radii and was awarded one chef hat in the 2004 Age Good Food Guide. Next stop was the iconic Melbourne two-hatted Botanical Restaurant in South Yarra as Executive chef. Sean left Botanical to start his own business in 2008 and bought Station Hotel in Footscray which soon became a foodie hotspot. On the back of the success of Station Hotel Sean purchased and relaunched Wayside Inn in South Melbourne in 2011. Sean has since sold both venues and purchased the Fitzroy Town Hall Hotel in 2015 where he presently remains.

Event Details

Where: Prospects @ Federation University, SMB Campus
107 Lydiard Street South, J Building, Ballarat, Victoria 3350
When: Friday, 14th of February 2020
6.30pm to 11pm

Menu

COURSE ONE:
Gazpacho with spanner crab and ratatouille
COURSE TWO:
Salt kitchen’s Noix de Jambon with grilled figs and bitter leaves
COURSE THREE:
Chateaubriand en Croute
COURSE FOUR:
Buttermilk pannacotta with strawberries simmered in Beaujolais
COURSE FIVE:
Selection of Australian and European cheese with Artisan bread baked on site by the students



Tickets are $115 per head
This event sells out every year – don’t miss out!
Sorry, no alternative options to the menu are available.

Proudly supported by:

Gallaghers fed_tafe

Print