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Off-The-Walls Gastronomic Experience at MONA

Since its opening in 2010, Hobart’s very own MONA has been an important pillar of art and tourism, housing over 1,900 works from owner David Walsh’s private collection, eliciting shock and awe (and more often than not, amusement) from the audience. Which is why the on-ground selection of degustations seem to veer away from this core philosophy, but somehow blends perfectly with the overall aesthetic; always complementing and never impeding.

The Source
The kitchen is run by head by French-born, Aussie-raised Philippe Leban, but displays a strong Japanese influence in his dishes. The must-try is the degustation menu, where guests will be given the choice between three, five, seven or nine courses, ranging from seasonal green beans
and figs with milk foam to abalone dished peppers with mushrooms, daikon and chicken skin slowly setting in master stock. Pro tip: the five-course option is your best bet, considering you will want to leave space for the other establishments in the compound.

Faro Bar + Restaurant
On the other side of the spectrum lies Faro. Unlike the unassuming ambiance set by The Source, Faro requires a labyrinthine journey in the midst of installation spaces of the art compound, only to be welcomed by a five-metre plastic orb in the middle of the dining area. Imposing yes, but not unnecessary: just one of the many James Turrell installations scattered along the compound. The share plates invite socialising during meals, but a la carte dishes are also served for the discerning folk.

Cellar Door
Cellar Door is just opposite of The Source, where guests can taste the exquisite libations sourced from David Walsh’s two wineries and brewery located on site. The view from the site is exhilarating to say the least, and the wine is just as amazing. Booking is required, and the guest list has been packed lately so you will want to get early seats.

Moorilla Wine Bar
Situated just beside one of the two wineries, Moorilla Wine Bar allows museum guests to peer into the inner workings of the wine-making process. Here, guests can fill up on house-made breads and pastries, share plates or charcuterie boards that perfectly pair with their wine offerings.

Void Bar
Buried 17 metres underground, entering Void Bar is literally entering the void. The area is entombed in sandstone, juxtaposed with a sleek bar that proclaims to serve the best cocktails in all of Tasmania. Beer and wine is also at the ready, straight from the wineries and brewery on site.