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Supernormal NATSU

January 2019

St Kilda


Supernormal NATSU returns in 2019 for a two-week residency from 15th - 27th January at 157 Fitzroy St, St Kilda.  2019 sees Natsu evolve to a 100 % vegetarian menu.

Local organic growers are already planting in preparation for Natsu. Think silken tofu made daily, hand-rolled udon served with cold dashi, herb-infused soy and the best vegetables from the garden.

 
 
 

LAUNCH PARTY

NATSU will launch with a dinner party by Sydney-based chef, Brent Savage, owner of Bentley, Monopole and Yellow - an acclaimed fine-diner with an entirely vegetarian menu.

“A solely vegetable-driven menu gives me the opportunity to focus on interesting and heirloom varietals, grown by local suppliers. Having the opportunity to work with Andrew and the Supernormal team to explore their relationship with vegetables and their creative take on this new menu is fantastic”  

- Brent Savage

$75 per person

 

LOCATION

Supernormal Canteen
2/157 Fitzroy St, St Kilda

HOURS

Monday – Friday 5pm - late
Saturday - Sunday 12pm - late

 
 
 
 
 
 
 
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Natsu 2019 will launch with a one-off dinner party on Monday 14th

January with Sydney-based chef Brent Savage.

Brent owns Bentley, Monopole and Yellow - an acclaimed fine-diner with an entirely vegetarian menu.

“A solely vegetable-driven menu gives me the opportunity to focus on interesting and heirloom varietals, grown by local suppliers. Having the opportunity to work with Andrew and the Supernormal team to explore their relationship with vegetables and their creative take on this new menu is fantastic”  

- Brent Savage, chef/owner of Yellow 

$75 per person

 

 
 
 
 
 
 
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Supernormal NATSU 2018

the National Gallery of Victoria

The concept of NATSU started as a 10-day celebration of summer at the National Gallery of Victoria’s Triennial EXTRA festival, which brought art, music, performance and dining together as part of the gallery’s major Triennial Exhibition.

NATSU launched at the NGV’s Garden Restaurant from
Friday January 19 - Sunday January 28, 2018