Dina Garis

‘Restaurant Porch Thoughts’

In the heart of Melbourne’s arts precinct along St Kilda Road, the Charsfield Restaurant is attracting Australian and international actors, writers, dancers and theatre producers to relax and enjoy their breakfast, lunch and dinner between their busy schedules.

Having stated that, some may imagine that the Director of the Charsfield Restaurant, Dina Garis along with Marketing Director Caroline McLeish are directly promoting the restaurant to the showbiz industry, but the truth be known, they’re not.

Over an extended lunch, Dina explained that through simple word-of-mouth, the likes of American acting coach Howard Fine , Australian movie producer Bobby Galinsky and Melbourne socialite Lillian Frank are not only dining in the restaurant, but they are also conducting meetings and writing over breakfast or lunch because of its quiet appeal

Over a plate of Global and Mediterranean inspired mains for lunch, l discovered on her Restaurant Porch that her passionate team at the Charsfield Restaurant are driven by the simple philosophy of creating quality food for hotel guests, local residents, business groups, precinct visitors and events such as weddings, anniversaries, birthdays and corporate conferences.

When did you discover your love for food?

I have been in love with food since my childhood. I grew up in a beautiful seaside town called Nafpaktos in Greece. When my family couldn’t find me in the house, they always knew I would be in my grandmother’s vegetable patch pulling out Spring Onions where I was happily eating them and covering my face in dirt.

Did your family encourage you to follow your passion for food?

I lived with my grandmother for nine years. Along with my mother, she was a huge influence on my passion for enjoying quality food. My grandmother woke me up at 5.30am every morning to learn how to bake bread and learn the basics of cooking. She would always say, ‘When you grow-up, you will appreciate why I wake you up each morning and how you can apply everything I am teaching you to your life.’

Apart from the Spring Onions, what else did you crave that may have set tongues waving in Nafpaktos?

I love lots of flavour. When I was in pre-school I wanted to eat Escargot (land snails) so my grandmother taught me how to collect them. She would rug me up as they came out after it rained. All the kids in the neighbourhood got together with torches and we collected them in a big hessian bag. My grandmother prepped and cooked them. I sat in her kitchen and ate a whole pot by myself. I was a happy kid.

How does your love for flavour translate to your dishes?

I always ensure everything is fresh and I always like to offer simple food with plenty of flavour. It doesn’t matter whether it’s a plain fillet of fish, it has to have flavour such as a lemon zest and explosions of freshness.

Do you think growing up in Greece has influenced your menu design?

Yes, our menu is mainly inspired by Mediterranean cuisine. In saying that, we have just launched our lunch-time Global Dish menu that is inspired by dishes and flavours from all over the world including Greece, India and parts of Asia. We change this menu weekly to introduce Melburnians to a new country and different flavours.

How did you come to be the Director of the Charsfield Restaurant five years ago?

I was working for the previous owner here at the restaurant and he decided to move on to focus on his catering business. The Hotel Management asked me whether I would be interested in taking on the restaurant. This happened just as I was about to go on a holiday to Greece. I had booked my airflights and accommodation. Running restaurants was always my passion, so I decided to stay in Melbourne and take over the restaurant. I thought there will be other times for a holiday.

The Charsfield Restaurant is located within the historical hotel that was built in 1889 by Charles Webb, who along with his brother James also built some of Melbourne’s iconic buildings including; Melbourne Grammar (1856), Wesley College (1865), Royal Arcade (1869) and Melbourne Town Hall (1879). How do you feel coming to work in such an iconic building with such a proud history?

It’s amazing. I love St Kilda Road and I love the heritage buildings along Melbourne’s beautiful Boulevard. I love the whole strip as it reminds me of L'Avenue des Champs Elysées in Paris. The décor in the restaurant is elegant and we have preserved the sophistication that reflects it’s magical past.

Do guests talk about its history that they may have read about or been a part of themselves when they dine here?

Yes. After 25 years operating as a guesthouse, the property was purchased by the Australian Army as accommodation for members of the Women’s Royal Australian Army Corps (WRAAC) and Royal Australian Army Nursing Corps. There are 41 rooms here and the members of the Nursing Corps booked out the entire hotel to celebrate one of their anniversaries. It was great to hear so many stories from people who have enjoyed staying here. The walls were doing a lot of talking that weekend!

Why do you think people are drawn to the restaurant?

I think it’s a mix of its long history, food reputation and the location to many of the major attractions along St Kilda Road. Our regular clientele usually stem from the hotel itself, but we also welcome back many people who enjoy quality food before a night out at the theatre and or an art exhibition. Most of our new business comes through word-of-mouth by local residents and referrals from businesses within the precinct. It’s an intimate venue where people can adequately converse in the restaurant, in our courtyard or on the front terrace along the Boulevard itself. It’s a quiet space to work and it’s full of character and plenty of warmth. An added bonus is our lunch special at only $15 a plate.

What is your Porch Thought For The Day?

“I am grateful that I wake up each day and I am alive. Irish playwright and a co-founder of the London School of Economics, George Bernard Shaw once stated, ‘There is no love more sincere than the love of food.’ This quote remains very close to my heart and drives my passion for food, every day.”