Chiswick at the Gallery has collaborated with three Archibald finalists - Jonathan Dalton, Tianli Zu and Jane Guthleben - to create dishes inspired by their experiences during lockdown.
Uber culinary artist Matt Moran and head chef Tim Brindley have selected the best in-season produce from the Chiswick kitchen garden to create dishes inspired by what the finalists were eating, cooking and looking forward to eating post-lockdown, as well as dishes inspired by their favourite food memories.
"After a rollercoaster year for both hospitality and the arts, this year’s Archibald Dining Package feels particularly significant for us," says Moran.
"After months of constant setbacks, it’s been heartening to flip things on their head for a moment and try to find some inspiration out of such a difficult time.
"We feel fortunate to be able to offer up an experience that draws on the sense of camaraderie we’ve found over the last few months, and create an experience that allows the community to go out and really ‘make a day of it’ - lunch and a show all in the one place, celebrating one of Sydney’s most-loved moment in the arts calendar.”
Jonathan Dalton became a new dad during lockdown, and spent a lot of time baking with his family. Inspired by this, Matt and Tim have created a house-made focaccia with Jonathon’s favourite cooking ingredient - garlic.
Tianli Zu reflected on fond memories of her grandmother cooking seafood when she was a child. Chiswick has created a dish featuring barramundi paired with the best vegetables spring has to offer - zucchini and broad beans.
Jane Guthleben, meanwhile, grew up on a farm with fond memories of chocolate in her childhood. Now that she calls Sydney home, her fond memories of chocolate remain and so the menu features a Valhrona chocolate mousse with almond and orange.
Two courses are available for $64 (Main + Dessert + Ticket to the Archibald, Wynne and Sulman Prizes 2020 exhibition), with three courses costing $72 (Nibbles + Main + Dessert + Ticket to the Archibald, Wynne and Sulman Prizes 2020 exhibition).
Chiswick at the Gallery will be open every Thursday-Sunday from noon to 3pm and The Archibald Dining Package will be available until January 10, 2021.
Jonathan Dalton became a new dad during lockdown, and spent a lot of time baking with his family. Inspired by this, Matt and Tim have created a house-made focaccia with Jonathon’s favourite cooking ingredient - garlic.
Tianli Zu reflected on fond memories of her grandmother cooking seafood when she was a child. Chiswick has created a dish featuring barramundi paired with the best vegetables spring has to offer - zucchini and broad beans.
Jane Guthleben, meanwhile, grew up on a farm with fond memories of chocolate in her childhood. Now that she calls Sydney home, her fond memories of chocolate remain and so the menu features a Valhrona chocolate mousse with almond and orange.
Two courses are available for $64 (Main + Dessert + Ticket to the Archibald, Wynne and Sulman Prizes 2020 exhibition), with three courses costing $72 (Nibbles + Main + Dessert + Ticket to the Archibald, Wynne and Sulman Prizes 2020 exhibition).
Chiswick at the Gallery will be open every Thursday-Sunday from noon to 3pm and The Archibald Dining Package will be available until January 10, 2021.
Tickets are available here.
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