Acclaimed Tonka Head Chef Adam D’Sylva presents a new and exclusive menu of modern Indian cuisine at the Tonka pop-up restaurant during Triennial EXTRA. The bespoke menu created especially for the NGV will take diners on a culinary journey for lunch or dinner in the NGV Garden Restaurant featuring al fresco dining throughout the garden.
D’Sylva brings with him a reputation as one of Melbourne’s most well-known culinary talents at the helm of both the Coda and Tonka restaurants and boasting appearances on MasterChef.
Menu highlights include Morton Bay Bug betel leaves; Madras confit duck leg with Davidson plums and cucumber salad; Bengali curry with Barramundi, Spring Bay mussels, Mooloolaba prawns and Kashmiri chilli; and Mango and coconut bombe Alaska.
Visitors can book a three-course lunch or four-course dinner at the Tonka pop-up restaurant from now until Sunday 14 February.
Running from 15 January – 14 February, the Triennial EXTRA festival features 31 nights of performances, DJs, food, pop-up bars and access to the NGV Triennial exhibition.