Linden Fundraising Dinner > Shared Tables, Shared Stories
IMAGE > [1-3] On the Menu. Courtesy of Murat Ovaz. > [4] Valiant Open House at Linden. Photograph: picandrollproductions.
We are excited to invite you and your guests to the inaugural Linden Fundraising Dinner to be hosted in the gallery amongst the works in this year’s Design Fringe exhibition. Responding to this year’s theme, We have shared bread and salt, an Ancient Greek proverb which speaks to the custom of welcoming strangers and expressing gratitude, friendship and trust through the act of eating, the three-course dinner, with wine, will be designed around share plates, celebrating communal eating, sharing stories and meeting new friends. The menu will be prepared by Murat Ovaz, owner and chef of hatted Turkish restaurant Yagiz, and will include a main course of lamb cooked on an open fire.
The evening will include a guest speaker and an introduction to Linden’s 2025 exhibition program from Director, Dr Vincent Alessi.
All funds raised will directly support Linden in developing and presenting the best of contemporary practice in the heart of St Kilda.
*The dinner is limited to 50 people. We cater to most dietary requirements. Please note them in your order, and we’ll contact you if
any issues arise.
If you have any access requirements, please visit our ACCESS page for more information.
| WHEN | > Saturday 16 November 2024 |
| TIME | > 7PM to 10PM |
| VENUE | > Linden New Art |
| BOOKING | > $350 per person (includes a $200 donation) |
Sorry, you've missed the RSVP deadline for this event.
ON THE MENU
STARTER
Sydney rock oyster + pomegranate granite
Stuffed mussels + dill oil
Salt baked beetroot + labneh + garlic chips
Fried eggplant + warm Turkish bread
Charred onion + shalgam + parsley + sumac
ENTREE
Port Philip Bay sardines
OR
Lamb liver + hung yoghurt
MAIN
Whole lamb on spit Side lamb fat kipfler potatoes + mint yoghurt
DESSERT
Baklava
OUR GUEST CHEF
MURAT OVAZ
Murat Ovaz is the owner and head chef of the acclaimed, hatted Turkish restaurant Yagiz in South Yarra. Originally from Zonguldak on
Turkey’s Black Sea coast, Murat’s culinary journey began in a five-star hotel kitchen at the age of 16. After honing his skills in Istanbul,
where he worked in renowned establishments such as Park Samdan and the iconic nightclub Reina, he moved to Australia in 2009. Following
stints in Newcastle and Sydney, Murat settled in Melbourne, where he quickly became known for his fresh, modern approach to traditional
Turkish cuisine. Yagiz, named after his grandfather, is where Murat brings together the flavours of his heritage with contemporary
techniques, crafting dishes that celebrate the best of Turkish culinary traditions with an Australian twist.
OUR TOASTMASTER
GEORGIA KARTAS
Georgia
(George) Kartas, or Γεωργία Κάρτα, is a writer, researcher and performer. They live and work on the unceded sovereign lands of the
Wurundjeri Woi Wurrung and Boon Wurrung peoples of the Kulin Nation.Their work investigates the relationship between theoretical/quantum
physics, postanarchism, and the occult as a pathway to radical re-worlding.George co-runs Thin
Red Lines,
a quarterly poetry event in Naarm. They are also a bookseller and tarot reader, Brunswick Bound’s
monthly book club host, and the Reviews Editor of Kalliope X.