Please note, INTERWOVEN is now sold out. We may have last minute spots pop up closer to the event so please email mallaurie@thesantelmogroup.com.au to join our waitlist
INTERWOVEN - Pastuso x Melbourne Fashion Week
A restaurant turned runway. Created exclusively for Melbourne Fashion Week, INTERWOVEN transforms Pastuso into a living gallery and runway, with fashion unfolding throughout the restaurant as you dine.
Enjoy a refreshing 1800 Tequila cocktail on arrival and a specially curated multi-course menu while discovering an exciting mix of Melbourne’s emerging creative talent. Designer Tara Whalley brings her distinctive approach to the runway, alongside streetwear label and social enterprise HoMie. Remuse, led by designer Tamara Leacock, joins forces with Rack It Club for a new and exclusive fashion collaboration.
The details continue with jewellery from Juliana Mariele, Koraluna by Claudia Peck and Melko, adding another layer of texture and personality. Across the space, artists NATSUI and Ulises Resendiz bring their work into the experience, blurring the lines between fashion, art and the restaurant itself.
Forget the traditional runway. At INTERWOVEN, fashion moves through the restaurant as models, art, food and live music bring the space to life. Eche Gordon provides the soundtrack, with plenty more creative surprises still to be revealed.
Set in Pastuso’s iconic home on AC/DC Lane, INTERWOVEN is an immersive night of creativity, collaboration and discovery. Bringing together different creative disciplines and weaving them into one unexpected dining experience.
Date: Thursday 22 October
Time: 6pm
Price: $110pp, including a multi-course menu, 1800 Tequila cocktail on arrival and immersive runway experience
Come for dinner. Stay for the runway.
MENU
ARRIVAL COCKTAIL
El Hilo Rojo (The Red Thread) Made In Partnership with 1800 Tequila
Chilli-infused 1800 Tequila, pisco, house made ginger syrup, coconut Monin, citrus
CANAPE
Bocado del Mar: Australian prawn and spanner crab, acevichada, sweet and sour apple chalaquita, ají limo, black tobiko
CEVICHE
Tiradito de Corvina: Spencer Gulf kingfish, tamarillo leche de tigre, crimson pearl, midnight potato, sweet potato
MAIN COURSE
Ojo de Bife: Black Opal Wagyu scotch fillet MB4-5 La Primavera: Asparagus, yellow beans, peas, beets, whipped ricotta, ají amarillo vinaigrette
Papas con Huancaína: Twice-cooked potatoes, Huancaína sauce, botija olives
DESSERT
Merengue de Açaí: Açaí meringue, white chocolate, yogurt ice cream, berry compote
*Please note: Due to the nature of this event, we are unable to accomodate allergies or dietary requirements, please reach out to mallaurie@thesantelmogroup.com.au if you have any questions
