Sofitel Melbourne On Collins invites guests to ‘Lunch like Van Gogh’ at No.35 Restaurant. This one-of-a-kind experience allows guests to imagine themselves dining as Van Gogh did in the South of France, painting memorable masterpieces such as ‘The Garden of Saint-Paul Hospital’.Inspired by the National Gallery of Victoria’s (NGV) newly opened Melbourne Winter Masterpeices exhibition, ‘Van Gogh & The Seasons’, Sofitel’s Executive Chef John Savage’s ‘Lunch like Van Gogh’ menu features classic French dishes, similar to what Vincent Van Gogh would have enjoyed in the late 1800s, with a modern twist.To get the creative juices flowing, guests are welcomed with a unique amuse-bouche consisting of tubes full of colourful sauces, paint brushes and freshly made bread for them to curate their own palate-pleasing edible works of art.Following this sensory experience, guests can select from two or three courses including notable French dishes such as salad Lyonnaise, bœuf bourguignon with braised beef, pomme purée, sautéed mushrooms and red wine sauce, and for the pièce de résistance, crème caramel with cognac-soaked raisins.
Clive Scott, GM Sofitel Melbourne On Collins says, “Lunch like Van Gogh is a unique and inspiring dining experience that allows us to share our passion for art and food with guests, partners and employees, further cementing our position as Melbourne’s ‘Hotel of the Arts.”
Post-Impressionist gastronomes can embrace their inner artist and ‘Lunch like Van Gogh’ at No.35 Restaurant from 12pm every Thursday and Friday from 11 May until 9 July 2017. Guests can enjoy two courses and a glass of wine for $45* per person or three courses and a glass of wine for $60* per person.
To get the creative juices flowing, guests are welcomed with a unique amuse-bouche consisting of tubes full of colourful sauces, paint brushes and freshly made bread for them to curate their own palate-pleasing edible works of art.
Following this sensory experience, guests can select from two or three courses including notable French dishes such as salad Lyonnaise, bœuf bourguignon with braised beef, pomme purée, sautéed mushrooms and red wine sauce, and for the pièce de résistance, crème caramel with cognac-soaked raisins.
