VU Polytechnic Charity Dinner

This event has already taken place

Enjoy a degustation menu prepared by chef Andrew Braham, and our cookery and hospitality students at the third Charity Dinner.

The event is part of a  dining series partnering with industry-renowned chefs and charities.

Hosted at VenU Restaurant, the dinner includes a six-course degustation menu prepared by head chef Andrew Braham and the Polytechnic’s cookery and hospitality students.

All profits from the event are donated to Sons and Daughters of the West by Western Bulldogs Community Foundation. The charity aims to support men and women in Victoria's western suburbs to lead healthier lives.

  • Ticket price: $75 per person

Bookings are essential, no door sales available

Buy a ticket online

Parking & transport

Check the Footscray Nicholson campus page for directions, public transport options and parking information.

Chef Andrew Braham

Andrew’s foray into the fine dining was a baptism of fire two decades ago as an apprentice at Aria in Sydney - a massive juggernaut with 18 chefs doing 400 covers a day. Thereafter, he worked at various acclaimed institutions in Sydney, including three hatted restaurants – Quay and Banque. From Sydney, he travelled across the globe to London, where he was sous chef to internationally lauded Michelin starred, Tom Aikens. Following London, he sought to spread his wings aboard the high seas and began working as a private chef for French and Russian billionaires on megayachts cruising the French Riveria. Armed with a carte blanche and a black Amex card, Andrew developed his passion for sourcing the finest quality ingredients. 
Upon returning to Sydney, Andrew worked at some of Australia’s celebrated restaurants such as the three hatted Pier before heading over to Hong Kong to open and run Madam Sixty Ate, rated by Time Magazine that year as Hong Kong’s number one attraction.

Since 2014, Andrew has lived in Melbourne, which he says offers the most diverse range of cuisines and styles of dining. He is currently the Head Chef at State of Grace, located in the heart of Melbourne. Andrew is passionate about using quality produce and respecting the basics of cookery, an ethos he likes to share with his kitchen brigade.

Sons and Daughters of the West by Western Bulldogs Community Foundation

The Sons and Daughters of the West programs are a health and wellbeing initiative run by the Western Bulldogs Community Foundation. The programs reach over 1200 men and women each year and use the platform of sport to generate and start conversations about better health for those living, working or recreating in the Bulldogs’ heartland. These programs are run over a ten-week period and aim to engage men and women on key issues impacting their health including nutrition, mental health, respectful relationships, and physical activity. 

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