Are you always on the lookout for a new café, bar or restaurant to indulge yourself, family and friends?
No sweat…we have you covered! Every week AGFG will aim to let you know what new venues have opened in your area and why you should give them a try.
You can help too – just click here to email our PR team and let us know of a new eatery in your suburb so we can inform everyone and help these establishments thrive and survive during tough times.
Great food, great wine and good vibes await discerning Hawthorn foodies at Serafina. Nestled at the vibrant intersection of Barkers Road and Church Street, the iconic Beehive Hotel has reigned as a beloved local gem since 1882 – now a pub, restaurant and bar, Serafina brings contemporary Southern European flavours to the plate, whether dining indoors or in the courtyard.
Why should you drop in for a meal at Serafina? Here are three good reasons:
What’s your most popular dish:
A must-try dish on the menu would be the white anchovy, Parmesan, caper, egg yolk and limoncello bites - a ‘one-bite’ kind of thing that explodes with flavour in your mouth and just makes you feel happy!
Also, the prawn pil-pil is a classic taking you right to the Spanish South Coast with its punchy yet simple flavouring.
What's your point of difference:
What sets us apart from other venues in the area is our ability and freedom to take food profiles from all over the Mediterranean. Not everyone wants a straight-up Italian or Greek meal and we are able to cater for everyone's tastes at the same time. Using a lot of charcoal and smoke flavour where you wouldn't normally see it really helps us to be unique as well.
The majority of our staff come from a ‘high-end’ background with many of us having worked in a variety of Michelin Star restaurants around Europe. Our aim is to give that kind of service and quality of food and beverage without the hefty price tag that normally comes with it, making it accessible for everyone.
All our produce is locally sourced and we work alongside many farms and suppliers to make us as sustainable as possible. Everything else is made in-house - bread, pasta, you name it.
What is a fun fact that not many people know about the restaurant?
We don't throw anything away unless we really have to, turning any food offcuts/trim into our own ferments, vinegar and pickles which you can see throughout the menu.
Our venue is also split into two sides - we have the 50-seat dining room (for your more intimate and memorable meals) as well as the pub side, where we show sport on the big TV, pizza coming out of the wood-fired oven and local beers and cocktails, pouring something for everyone you could say.
