Adam D’Sylva’s Tonka pop-up for after-dark programme NGV Triennial Extra has proved so popular, he’s giving eager diners another two weeks to book in.
The share-style banquet opens with pani puri – crispy fried dough parcels filled with spiced potato, mung beans and dates – followed by a tartare of Huon salmon in ponzu, and a plate of chicken tikka skewers.
Lunch guests then must choose from one of two options (whereas at dinner, you can devour both). Sample confit duck leg and native Davidson plums with a side of grilled broccolini and crumbed paneer, or opt for barramundi, Spring Bay mussels and Mooloolaba prawns doused in Bengali curry and paired with aloo gobi (potatoes and fried cauliflower).
There are a couple of extra dishes for those dining of an evening, including burrata on a bed of spiced tomato and served with charred roti – perhaps a perfect rendering of D’Sylva’s Indian-Italian heritage on a plate.
Summer desserts of rum baba with grilled pineapple or mango and coconut bombe Alaska round out the experience.
Lunch will run every day until the end of February, while dinner is available on Fridays and Saturdays.
For the extended dates, diners will need to book a free timed-entry ticket to the NGV Triennial should they also wish to view the exhibition. However, NGV will not be open to the public after 5:00pm, so those visiting for dinner will need to visit the exhibition prior to this time.
This article is produced by Broadsheet in partnership with NGV.