Lunch Dinner Cocktail

Art Gallery of NSW Events at the gallery The Art Gallery of NSW offers a beautiful and unique setting for your next event, located in the heart of the Royal Botanic Gardens, overlooking Sydney Harbour, and just minutes’ walk from the city. Provide your guests with the opportunity to dine whilst being surrounded by art, or have expert guides take you through a tour of an exhibition. Either way, your guests will experience a space unlike any other in Sydney. The Gallery offers a variety of event spaces suitable for breakfasts, dinners, cocktail functions, conferences and weddings. The Fresh Collective delivers exceptional event experiences and signature menus for the Art Gallery of NSW in collaboration with the Gallery’s chef ambassador Matt Moran. Both Fresh and Matt value local, responsibly farmed produce which is reflected in seasonal menus. Fresh can provide bespoke menus for any style of event and provide catering for any style of function, from a conference, lunch, afternoon tea, cocktail reception to gala dinners.

Venue hire Venue hire fees are charged for events that are held outside the Gallery’s normal opening hours. For events held during the hours below there is no venue hire for the space adjacent to the restaurant. Monday to Sunday 10.00am – 5.00pm, Wednesday 10.00am – 10.00pm Venue hire for outside opening hours listed must be booked directly with the Art Gallery of NSW venues team.

| 2 | Inspired menus Our executive chef has created special menus inspired from some of the extraordinary upcoming exhibitions at Art Gallery of NSW for 2021 - 2022

Hilma af Klint – Native Nordic menu 12 June – 19 September 2021

Dinner 150.0 per person (min 80 guests)

Canapés Kottbullar: Swedish meatballs with onion jam Buckwheat blini with smoked mackerel & sour Whipped danablu cheese tart with lingonberry Sourdough rolls and butter

Entrée Salmon gravlax, rye bread, beetroot remoulade

Main Beef fillet, red cabbage, potato & black pepper cream

Dessert Ostkaka: with strawberries & cardamom Freshly brewed coffee & tea selection

Please chose your beverage from our beverage packages or wine list Prices do not include gst

| 3 | Inspired menus Our executive chef has created special menus inspired from some of the extraordinary upcoming exhibitions at Art Gallery of NSW for 2021 - 2022

Matisse: life & spirit – a French affair 20 November – 13 March 2022

Cocktail canapés 68.0 per person (min 100 guests, 2 hour)

Canapés Petite tart of crab cocktail* Classic steak tartare on baguette crouton* gf Beetroot & goats cheese macaron gf Seared scallop, sauce vierge Wild mushroom & truffle vol au vents Petite beef bourguignon pithivier gf Duck confit croquette Cromesqis de fromage e jambon

Exhibition dinner 150.0 per person (min 80 guests)

Canapés Petite tart of whipped brie & confit tomato Classic steak tartare on baguette crouton Petite tart of crab cocktail

Entrée Duck confit, curly endive, walnut, green bean & chive Sourdough rolls and butter

Main Grilled salmon, courgette brochette, potatoes, cherry tomato

Dessert Chocolate fondant, mandarin marmalade, caramelised brioche Freshly brewed coffee & tea selection

Please chose your beverage from our beverage packages or wine list Prices do not include gst

| 4 | Menus

Lunch Crafted by Matt Moran 120.0 3 course lunch menu served shared style Two and half hour duration

Dinner Crafted by Matt Moran 202.0 2 canapés per person on arrival 4 course dinner menu designed to share Five hour duration

Dinner Deluxe 152.0 3 canapés per person on arrival 3 course alternate deluxe dinner menu Five hour duration

Dinner Superior 196.0 3 canapés per person on arrival 3 course alternate superior dinner menu Five hour duration

Upgrades and add-ons Additional canapés 6.0 Add substantial canapés 12.0 Add a food station priced individually Upgrade to a dessert station 12.0 Side dishes for tables 4.0 per side pp Crew meal 35.0 Selected cocktail 18.0 Arrival glass of Ruinart Champagne 25.0

Pricing based on a minimum of 80 guests. Price based on per person. Beverages charged separately, please chose from our beverage list. Prices do not include gst. Sunday surcharge 10%. Public holiday surcharge 20%

| 5 | Crafted by Matt Moran Matt Moran, the Gallery’s culinary advisor, works with Fresh to deliver exceptional event experiences and signature menus. Both Fresh and Matt value local, responsibly farmed produce which is reflected in their seasonal menus. Matt is a true fourth generation farmer. With a rural upbringing on a classic Aussie dairy farm, his family still runs the property in the Central Tablelands of New South Wales, which supplies beef and lamb to our restaurant and for events at the Gallery. He was the pioneer of ‘paddock to plate’ philosophy in Australia and believes in the importance of everyone understanding the origins of the food being served on their plate. Matt has developed menus for events at the Gallery for lunch and dinner. As these menus use seasonal ingredients they change regularly so the menus below are sample menus only. Matt can also create a bespoke menus for special events at the Gallery.

Lunch Crafted by Matt Moran 3 course lunch menu served shared style Two and a half hour duration

Menu selection is seasonal and taken from our current restaurant menu – below is a sample menu df vgn Alto olive oil focaccia, oregano v La Stella burrata, autumn figs, sourdough gf df Beef carpaccio, rocket, fennel, radicchio, parmesan vgn df Potato gnocchi, zucchini, chilli, lemon, garlic gf df Grilled swordfish, sauteed italian greens, olive dressing vgn gf Seasonal greens, lemon oil, black pepper vgn gf Red velvet lettuce, soft herbs, white balsamic vgn gf df Valencia orange & Campari granita Espresso coffee and tea selection

v = vegetarian vgn = vegan gf = gluten free df = dairy free

| 6 | Dinner Crafted by Matt Moran 2 canapés per person on arrival 3 course dinner designed to share Five hour duration

Menu selection is seasonal and taken from our current restaurant menu – below is a sample menu

Canapés v Artichoke & parmesan tart Smoked salmon on brioche toast, tomato & coriander

Shared entreés df nf vgn Alto olive oil focaccia, oregano gf df Hiramasa kingfish crudo, verjuice, basil v nf La Stella burrata, autumn figs, sourdough

Alternate drop mains gf df nf Grilled swordfish, sauteed Italian greens, olive dressing gf Jacks Creek Sirloin, anchovy butter, broccolini vgn df nf Potato gnocchi, zucchini, chilli, lemon, garlic

Sides vgn gf nf Seasonal greens, lemon oil, black pepper vgn gf nf Red velvet, soft herbs, white balsamic

Alternate drop dessert Blueberry & crostata, lemon mascarpone vgn gf df nf Valencia orange & Campari granita nf Tiramisu Freshly brewed coffee & Tea 2 tea selection

v = vegetarian vgn = vegan gf = gluten free df = dairy free

| 7 | Dinner deluxe Dinner superior

Entrée Entrée gf df gf df Oak smoked salmon, pickled beets, orange, horseradish, watercress Nicoise prawn, kipfler and avocado salad, lemon and olive oil dressing gf df gf Yellow fin tuna, avocado, compressed cucumber and wakame dust Roast farm quail, garden herbs, green chermoula, heirloom jam gf gf Egyptian chicken salad with pistachio, pomegranate and honey Seared scallops, beach succulents, finger lime, onion crème v Asparagus and shitake mushroom tart, yuzu aioli, brussel sprout slaw Butternut pumpkin gnocchi, seafood bisque, chard crisps v gf gf df Spiced heirloom beetroots with persian feta and nigella seeds crisps Kombu confit salmon, heirloom radish’s kosho pumpkin puree and endive gf df v Angus beef tagliatta, roasted cauliflower hummus, amlou dressing Goats tart, kombucha ginger carrots, sunflower seed pesto and nasturtium Sourdough rolls and butter Sourdough rolls and butter

Main Main gf gf Chargrilled spiced chicken, wilted spinach, crushed potato, romesco Free range chicken, miso corn, nasturtium, potato paper gf gf Cone bay barramundi, french peas, fennel, green goddess sauce Wagyu rump cap, onion ash, kohlrabi, mustard butter gf gf Grilled lamb rump, baked polenta, Sicilian caponata, lemon thyme aioli Duck breast, fennel, cauliflower purée, black olive gf gf Za’atar spiced chicken, mashed kumara, broccolini, tahini labna Rangers valley beef, baby cos, truffled potato gratin, tomato jam gf Slow cooked lamb shoulder, celeriac puree, wild mushrooms, barley Hapuka, grilled local prawn, miso shiitakes, kombu dashi, sea herbs gf gf Beef fillet, onion soubise, glazed dutch carrot, smoked leek, onion ash Petuna ocean trout, kelp butter, crustacean essence, radish gf Slow roast lamb, roast cauliflower, eggplant, pomegranate Dessert , strawberries, coffee linseed tuile Dessert gf Orange brulee tart, seasonal fruits and cream Silken rice, matcha cheesecake, coconut gf gf Rose petal , bergamot cream, mandarin marmalade Ginger crème caramel, macadamia brittle gf gf vgn Chocolate crémeux, banana caramel, cider foam Dark chocolate dome, blood plum leather gf Pannacotta, urban honey, lemon curd, citrus crackling Sheep’s milk granita, roast rhubarb, lemon aspen curd, fennel pollen gf Bitter chocolate delice, salt caramel custard, lemon thyme White chocolate bavarois, strawberries, native pepperberry, hibiscus syrup Freshly brewed coffee & tea 2 tea selection Selection of award winning cheeses, quince paste, muscatels, lavoche and crackers Coffee and selection of teas (additional 4.0 per side per person) Sides Petit fours v gf Rocket and parmesan salad with balsamic dressing v gf (additional 4.0 per side per person) Heirloom tomato and cherry bocconcini salad with red wine dressing Sides v vgn gf df v gf Crispy rosemary chat potatoes with herb sea salt Rocket and parmesan salad with balsamic dressing v gf v gf Steamed green beans with garlic butter and Heirloom tomato and cherry bocconcini salad with red wine dressing v gf v vgn gf df Paris potato puree and truffle oil Crispy rosemary chat potatoes with herb sea salt v vgn gf df v gf Roasted heirloom carrot with honey and thyme Steamed green beans with garlic butter and almonds v gf v gf Buttered brussels sprouts Paris potato puree, truffle oil v vgn gf df Roasted heirloom carrot with honey and thyme v gf v = vegetarian vgn = vegan gf = gluten free df = dairy free Buttered brussels sprouts

| 8 | Beverage packages

Deluxe Sparkling wines – select one Redbank “Emily” Chardonnay Pinot Noir Brut Cuvee Stonegate Chardonnay Pinot Noir NV White wine – select one Twelve Signs Pinot Grigio Tempus Two ‘Silver Series” Sauvignon Blanc Red wines – select one Kingston Estate Coonawarra Cabernet Sauvignon Earthworks Barossa Shiraz Sundries included (see below)

Superior Sparkling wines – select one Dunes & Greene Chardonnay Pinot Noir NV Seppelt “The Drives” Chardonnay Pinot Noir NV Tahbilk “One Million Cuttings” Chardonnay Pinot Noir NV White wine – select one Round Two Chardonnay Mr Mick Pinot Grigio Scorpius Sauvignon Blanc Red wines – select one Dashwood Pinot Noir Geoff Merrill Cabernet Shiraz Terrra Felix Shiraz Sundries included (see below)

Sundries Heineken, Hahn Premium Light Apple Thief Cider Traditional ginger beer with fresh lime, bitters Lightly sparkling water

Packages Deluxe Superior Two & half hours 28.0 32.0 Five hours 38.0 44.0 Additional hour 08.0 10.0

Prices do not include gst. | 9 | Cocktail

Cocktail 68.0 Eight cold and hot canapés Two hour duration

A little more 80.0 Eight cold and hot canapés 2 Bite and bit canapés Three hour duration

Substantial 108.0 Six cold and hot canapés Two bite and bit or sliders One gourmet plate/bowl One dessert canapé Four hour duration

Cocktail dinner 125.0 Eight cold and hot canapés Two bite and bit or sliders Three gourmet bowls/plates Two dessert canapés Five hour duration

Upgrades and add-ons Additional canapé 6.0 Add substantial canapé 12.0 Add a food station priced individually Upgrade to a dessert station 12.0 Side dishes for tables 4.0 per side pp Crew meal 35.0 Selected cocktail 18.0 Arrival glass of Ruinart Champagne 25.0

Pricing based on a minimum of 100 guests. Price based on per person. Beverages charged separately, please chose from our beverage list. Prices do not include gst. Sunday surcharge 10%. Public holiday surcharge 20%

| 10 | Cocktail

Cold canapés gf df Ginger prawn rice paper rolls, tamarind sauce gf +3.0 Pacific oysters, ginger & red eschalot dressing Prawn, avocado, rocket & tarragon rotolino Smoked huon salmon on brioche toast, tomato & coriander salsa gf df Smoked Snowy River trout betel leaf, caramel chilli gf df Spencer gulf prawn on white polenta, with spicy jam Asparagus, prosciutto & filo roulade, balsamic paint gf df Fiery chicken tostada with avocado, lime & jalapeno Beef gravlax, tarragon remoulade gf Melon wrapped in prosciutto, saffron aioli Harry’s bar chicken, celery & walnut sandwich df Peking duck with candied orange & scallion gf Rare beef tataki with yuzu aioli, wasabi tobiko gf df Spicy chicken betel leaf with ground rice and nahm jim v Artichoke, truffle & parmesan tart v Caramelised pear, feta on gorgonzola sable v Eggplant caviar & slow roasted cherry tomato tart v vgn gf df Pomelo, green mango & candied coconut betel leaf v Roasted wild mushrooms & truffle cream puff tart v Smashed broad bean & mint, toasted brioche, pecorino fur v vgn gf df Vegetarian rice paper rolls, nahm jim

v = vegetarian vgn = vegan gf = gluten free df = dairy free

| 11 | Cocktail

Hot canapés Sliders gf df v Prawn & lime chopsticks, lime & palm sugar dipping sauce Broadbean falafel slider, house pickles, hummus, labne Salmon & dill , remoulade sauce Chicken schnitzel slider with bacon and melted maffra cloth cheddar v Prawn & scallop gyoza, chive oil & black vinegar Eggplant parmy slider, greek salad condiment, spicy relish gf Sugar smoked scallop with black bean & chilli House corned beef po’ boy with american mustard and sauerkraut gf Corn chip crusted crab cakes, citrus aioli Wagyu beef slider, tomato chilli relish, cheese, lettuce gf df Balinese beef satays, coconut chimichurri df Bbq pork & plum spring roll, chilli jam Gourmet plates gf df Chilli caramel pork belly, warm caramel & prawn fur Beer battered flathead fillets, chips, mushy peas, lemon aioli gf df Mini lamb & harissa pie Huon salmon niçoise salad with kipfler crisps and hunter valley olive oil df Pork & fennel sausage roll with chilli tomato jam Korean fried chicken with kecap manis aioli and kimchee salad gf gf Sicilian meatballs with puttanesca sauce Lemon cured ocean trout, crushed potatoes, caper tarragon remoulade v gf +4.0 gf df Crispy fried zucchini flowers, holy goats cheese, truffle honey Peking honey roasted duck, egg fried rice, hoisin sauce v gf df Fried beetroot & ricotta ravioli, sage nut butter, parmesan fur Popcorn prawn spicy aioli, chilli and nori spice v gf Goat’s cheese churros, truffle honey, mushroom dust Sumac crusted beef salad with chilli jam, chickpeas, olives and eggplant v Mushroom tarte tatin with goat’s cheese v gf Petit pea, truffle & buffalo mozzarella arancini Gourmet bowls v gf gf Sweetcorn fritters, chilli sauce Beef chilli, chipotle salsa, sour cream and tortilla crisps v gf v Swiss brown, truffle & grana padano arancini Caramelised root vegetable and saffron ravioli, broad beans and rocket df Crispy fried calamari with crunchy slaw and yuzu aioli gf Bite and a bit Korean style tuna salad, go chan chilli, sesame dressing gf df gf Coconut crusted king prawns, green nahm jim Malaysian chicken curry on fragrant rice, peanut sambal and aromatic herbs gf v Paprika king prawn skewer with romesco sauce Potato gnocchetti with butternut, garden peas, baby spinach and salsa verde v vgn gf Banh mi: Vietnamese baguette with pulled pork, tangy pickles and sriracha aioli Soba salad with sichuan aubergine, asian mushrooms, herbs, tamari dressing df Chicken shawarma with sumac pickles and smoky aubergine Pulled chicken soft roll with house pickles and buttermilk ranch dressing Dessert canapés Tortillas with shredded beef brisket, crispy pickles Brioche doughnuts, passionfruit curd v Field mushroom, olive and taleggio Candied fig and pistachio cheesecake v Goat’s cheese, caramelised onion and fire roasted pepper Frangipane tart, amarena cherry v gf Halloumi skewer, grilled courgette, cherry tomato and mint gremolata Limoncello meringue crostata v v gf Wild mushroom, kale and goat’s cheese pizza, truffle oil Salt caramel macaron gf Macadamia & date rocky road v = vegetarian vgn = vegan gf = gluten free df = dairy free Peanut butter & jelly tartlets Mini tiramisu Burnt basque cheesecake, dolce de leche | 12 | gf vgn Vegan chocolate popcorn brownie Grazing stations

The oyster bar 16.0 Freshly shucked market fresh oysters from regional NSW (4 per person) served with crusty baguette

Charcuterie and cheese table 32.0 Cured, smoked and salted meats displayed on large wooden boards: relishes, pickled vegetables, crusty breads, local cultured butter, aged balsamic vinegar, buffalo mozzarella, fontina, parmigiano reggiano

Cheese table 24.0 Selection of local artisan cheese, served with assorted maison breads, crackers, lavoche and house made relishes, candied fruits, fresh fruits & nuts

Seafood raw bar 45.0 Market fresh seafood, freshly shucked oysters. Served with a range of dipping sauces, lemons, limes and condiments: fresh pacific and Sydney rock oysters, spencer gulf king prawns, hiramasa kingfish sashimi

Dessert table 16.0 A display of house made pastries and , beautifully displayed on a buffet table with fresh berries, accompaniments,

Food stations must accompany either a cocktail party or dinner package. Minimum 100 guests Price based on per person. Prices do not include gst. Sunday surcharge 10%. Public holiday surcharge 20%

| 13 | Cocktail beverage packages

Deluxe Sparkling wines – select one Redbank “Emily” Chardonnay Pinot Noir Brut Cuvee Stonegate Chardonnay Pinot Noir NV White wine – select one Twelve Signs Pinot Grigio Tempus Two ‘Silver Series” Sauvignon Blanc Rose wine Dal Zotto Rosato, King Valley VIC Sundries included (see below)

Superior Sparkling wines – select one Dunes & Greene Chardonnay Pinot Noir NV Seppelt “The Drives” Chardonnay Pinot Noir NV Tahbilk “One Million Cuttings” Chardonnay Pinot Noir NV White wine – select one Round Two Chardonnay Mr Mick Pinot Grigio Scorpius Sauvignon Blanc Rose wine Vignerons Schmoltzer and Brown, Rose, Yarra Valley VIC Sundries included (see below)

Sundries Heineken, Hahn Premium Light Apple Thief Cider Traditional ginger beer with fresh lime, bitters Lightly sparkling water

Packages Two hour 26.0 30.0 Three hour 34.0 40.0 Four hour 42.0 50.0 Additional hour 8.0 10.0

Prices do not include gst.

| 14 | Wine list

Sparkling wines Red wines Redbank “Ellora” Chardonnay Pinot Noir 2013 VIC 43.0 Bouchard Aine & Fils Rose de France FRA 36.0 Pizzini Prosecco 2018 VIC 46.0 Mr Mick Tempranillo SA 39.0 Seppelt Salinger Premium Cuvee NV SA 48.0 Katnook “Squires” Coonawarra Cabernet Merlot SA 43.0 Toppers Mountain Pinot Noir Chardonnay 2014 NSW 52.0 Robert Oatley GSM Grenache Shiraz Mourvedre SA 48.0 Sheerwater Tasmania Cuvee TAS 53.0 Wynns “The Gables” Coonawarra Cab Sauvignon SA 48.0 Paracombe Pinot Noir Chardonnay SA 55.0 Jim Barry Shiraz SA 53.0 Howard Park “Miamup” Cabernet Sauvignon WA 53.0 Champagne Howard Vineyard Pinot Noir SA 55.0 Mumm NV FRA 110.0 Opawa Pinot Noir NZ 58.0 Veuve Clicquot NV FRA 130.0 Taltarni Cabernet Merlot Petit Verdot VIC 64.0 Ruinart Brut NV FRA 140.0 Beers and sundries White wines Heineken 10.0 Toppers Mountain Barrel Aged Sauvignon Blanc NSW 39.0 Young Henrys Newtowner Pale Ale 10.0 Pizzini Pinot Gris VIC 50.0 Hahn Premium Light 6.0 Opawa Marlborough Pino Gris NZ 51.0 Apple Thief cider 10.0 d’Arenberg “The Money Spider” Rousanne SA 50.0 Traditional ginger beer, fresh lime & bitters 6.0 Hancock & Hancock Home Vineyard Fiano SA 50.0 Lightly sparkling water 5.0 Wairau River Sauvignon Blanc NZ 53.0 Orange juice 5.0 Wairau River Chardonnay NZ 53.0 Soft drinks 5.0 Rolf Binder Eden Valley Riesling SA 53.0 Howard Park Miamup Chardonnay WA 53.0 Howard Park Miamup Sauvignon Blanc WA 53.0 Prices do not include gst. If you choose beverages from the consumption list a labour charge will apply for you event to cover the service of beverages

| 15 | Thank you Delivering exceptional experiences The Fresh Collective has a reputation for crafting exceptional event experiences with premium food and beverage in iconic venues throughout Australia including the Museum of Contemporary Art, The Queensland Museum, Sydney Theatre Company and the Art Gallery of NSW. As a Gold Licensed caterer, with a team of dedicated chefs and knowledgeable wait staff, Fresh delivers a range of event experiences to suit any brief, ranging from intimate dinners, corporate conferences, cocktail events and grand banquet feasts. With over twenty years’ experience, Fresh is the caterer of choice for clients looking to produce seamless events with great food and drinks, delivered with flair by professional staff.

Event contact For information of catering enquiries please contact The Fresh Collective Phone: 02 9225 1731 or email: [email protected]