NationalGeographicTravellerAustraliaandNewZealandWinter2018

(Greg DeLong) #1
UK
Pharmacy 2
This collaboration between Damien
Hirst and Mark Hix is a multi-coloured
throwback to the nineties, set within
the artist’s Newport Street Gallery
in the London suburb of Vauxhall.
Sample Hix’s impressive menu
of British and European classics
surrounded by works from Hirst’s
Medicine Cabinets and Kaleidoscope
series. pharmacyrestaurant.com

CHINA
Duddell’s
This beautiful Hong Kong restaurant,
designed by Ilse Crawford, has
a dedicated art manager who
facilitates a program of exhibitions,
talks and workshops. Guest
curators bring the best modern
and contemporary works to a
dining room where guests sup on
upmarket Cantonese cuisine from
chef Fung Man-Ip. duddells.co

USA
The Modern
Its two Michelin stars and long list of
rave reviews are enough to attract
diners, but there’s also the added
bonus of views from the dining room
into MoMA’s Abby Aldrich Rockefeller
Sculpture Garden. It’s a sophisticated
and serene New York venue in
which to savour chef Abram Bissell’s
contemporary, often Asian-tinged
dishes. themodernnyc.com

LOCAL FLAVOUR


ARTY EATERIES


14 NATIONAL GEOGRAPHIC TRAVELLER

MONA/JESSE

HuNNIFORD

Enter a
world of
sensory
delights

Tasmania’s newest tapas spot
comes complete with the work
of a visionary light artist.

ART on
ThE sidE

Three more restaurants that
are a sight for curious eyes.

B


elieve a meal is as much about the
experience as what’s on the plate? Then
you’ll want to book passage to Hobart,
where MONA founder David Walsh has launched
FARo, a tapas restaurant with a difference. It is
set within Pharos, the gallery’s newest space,
which features four recently acquired pieces
by American light artist James Turrell. Pay
a $25 deposit to guarantee a reservation and
entry into two immersive works, Unseen Seen
and Weight of Darkness. The former involves
sitting alone inside a large orb surrounded by

flashing lights and a scratching soundtrack,
and wondering if someone slipped you LSD.
Weight of Darkness, entered immediately after
the 15-minute Unseen Seen experience, is more
like sensory deprivation. After you’ve had your
mind suitably blown, take a seat in the light-
filled restaurant, where chef Vince Trim’s
menu is far less experimental. Share plates like
manchego and leek croquettes and char-grilled
octopus with smoked eggplant offer familiar,
upscale flavours during museum hours and into
the evening. mona.net.au
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