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Art Gallery of NSW Lunch Dinner Cocktail

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Art Gallery of NSW Lunch Dinner Cocktail 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 cream 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: cheesecake 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 Tiramisu 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 & almond 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 curd 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 Japanese cheesecake, strawberries, coffee linseed tuile Dessert gf Orange brulee tart, seasonal fruits and cream Silken rice, matcha cheesecake, coconut meringue gf gf Rose petal pavlova, 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
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