NGV Triennial 2021: Best things to eat at gallery exhibition

From bespoke Lune pastries to the first-ever taste of Tonka at NGV, it’s not just art wowing visitors to the Triennial exhibition.

If wandering the halls of the NGV enjoying the amazing art of Triennial works up an appetite, never fear.

Your tastebuds are in for a treat with the culinary offerings available from some of Melbourne’s top foodie hot spots as part of Triennial EXTRA.

STARTERS

Positioned at the main entrance to the gallery, the forecourt cafe is the place to start your visit.

Get a caffeine hit or sample gelato by Il Melograno, with flavours including salted macadamia, orange-infused ricotta, fior di latte, Dutch chocolate, coffee and coconut.

Sorbetto flavours include strawberry and lemon.

MAINS

A pop-up restaurant led by award-winning Tonka and Coda chef Adam D’Sylva has been created in NGV’s garden restaurant and new outdoor dining space.

D’Sylva, who has also appeared on MasterChef, has created an exclusive menu of modern Indian cuisine for the exhibition — a first for NGV.

“We’re very much looking forward to bringing a taste of Tonka to the NGV,” D’Sylva said.

Tonka’s Moreton Bay bug betel leaf with pickled green papaya and ginger. Photo: Eugene Hyland

Mango and coconut bombe Alaska with toasted coconut crumb. Photo: Eugene Hyland

Open for lunch and dinner daily, the restaurant offers up shared plates of D’Sylva’s Indian-inspired culinary creations.

Diners can enjoy the sights and smells of mouth-watering grilled mustard chicken tikka skewers being prepared on hibachi grills outside.

Also on the menu is Morton bay bug betel leaf and madras confit duck leg with davidson

Or diners can try Bengali curry with barramundi, Spring Bay mussels, and Mooloolaba prawns and Kashmiri chilli. Be sure to book.

Tonka’s pani puri, a crispy parcel filled with spiced potato, mung beans, date and tamarind chutney with aromatic water mung beans, date and tamarind chutney with aromatic water. Photo: Eugene Hyland

CASUAL DINING

For those after something more relaxed, visitors in the garden can grab takeaway including cheese and charcuterie platter boxes, salads, burgers and fish and chips. 

The Gallery Kitchen cafe is also open throughout the night serving light salads, wraps, sandwiches, cakes, pastries and tea and coffee. 

DESSERT

There is good news for sweet tooths.

Melbourne’s wildly popular patisserie Lune Croissanterie has designed the Lune Experience, a bespoke pastry to be enjoyed in the NGV Tea Room.

Lune Croissanterie’s free-form blackberry and wattle seed escargot created for Triennial EXTRA. Photo: Eugene Hyland

The limited-edition pastry by Kate Reid from is inspired by the organic nature of Makiko Ryujin and Michael Gittings’ lighting installation Saṃsāra 2020.

The delectable delight is crowned with blackberry pate de fruit, fresh blackberries and peach.

It is topped with small pearl-like wattle seed infused white chocolate truffles in gold dust to reference the large hand blown globes in the Saṃsāra work which is installed in the NGV Tea Room.

It is served with unlimited tea and coffee.

AFTER DINNER

Foodies will enjoy a visit to the Yering Station Wine Bar in the evenings.

It features a special menu celebrating Australian seafood and cheese, including an oyster bar and Victorian cheese board, paired with delicious wines.

Triennial EXTRA features a program of performances, music, food and bars, plus late-night access to NGV Triennial, until 9pm every day until February 14. Entree is free but bookings are required.