Persimmon
Ground Level, NGV International
Open 11am–4pm
Closed Tuesdays
+61 3 8620 2434
persimmon@ngv.vic.gov.au
Overlooking the Grollo Equiset Gardens, Persimmon offers a spectacular dining experience. Head chef Terry Clark and his team deliver an exciting modern Australian menu with a focus on the very best seasonal produce. Persimmon is one of Melbourne’s finest lunch spots and will delight all food and wine enthusiasts.
Upcoming Special Offers
Lunch with Napoleon
Valid 02 Jun – 07 Oct 2012
$63, NGV Member $58 (valid for online purchase only)
This special offer includes exhibition entry to Napoleon: Revolution to Empire, and a two course lunch and a glass of wine, in Persimmon. To purchase this offer and select your dining and exhibition viewing time, visit Ticketmaster. Please contact Persimmon before the date of your visit to confirm your booking time. Present your ticket for exhibition admission and on arrival at Persimmon to redeem your lunch booking.
The Napoleon lunch menu by Terry Clark, Persimmon Head Chef, will be released shortly.
Please note, a two course lunch and glass of wine offer will be available through Persimmon without an exhibition ticket; however we recommend booking in advance.
French Dinner Series
Wednesday 7–11pm,
02 Jun – 07 Oct 2012
$180, NGV Member $162
To celebrate Napoleon: Revolution to Empire, Persimmon will unite the best of Melbourne’s French culinary talent to participate in a French dinner series over the course of the exhibition.
Five leading chefs will each run an exclusive dinner in collaboration with Persimmon’s own Terry Clark. Guest’s will be treated to a tailored six course degustation expertly matched with wine.
Bookings through Persimmon +61 3 8620 2434.
Gabriel Gate, Wednesday 27 June (The Age readers exclusive)
Nicolas Poelaert, Wednesday 11 July
Jacques Reymond, Wednesday 1 August
Geraud Fabre, Wednesday 19 September
Phillipe Mouchel, Wednesday 3 October
The French Dinner Series is also available with exhibition entry. For more information please visit Ticketmaster.
