We have shared bread and salt is an Ancient Greek proverb which speaks to the custom of welcoming guests and expressing gratitude, friendship and trust through the act of eating. Taking this as a starting point, The Linden New Art Fundraising Dinner will be an opportunity to come together, share stories, and forge new connections in a convivial atmosphere.
The dinner is a great opportunity to support Linden to realise its ambitious exhibition program. All funds raised will go directly towards supporting Linden’s mid-career Artist Survey initiative.
Set amongst the works of this year’s Design Fringe exhibition, this special evening will feature a dinner, prepared by chef Murat Ovaz, with wine from Momento Mori and beer from Young Blood and Heaps Normal. The dinner will be guided by our guest tamada – a traditional toastmaster at Georgian feasts – Georgia Kartas, who will lead the celebrations, make toasts, and share stories, readings and good tidings.
The evening will offer the chance to meet and share a meal with Linden’s Board and to hear from Linden’s Director, Dr Vincent Alessi, who will unveil the 2025 exhibition program, including announcing our inaugural mid-career survey Artist.
WHEN | > Saturday 16 November 2024 |
TIME | > 7PM to 10PM |
WHERE | > Linden New Art, 26 Acland Street, St Kilda 3182 |
COST | > $350 per person (includes a $200 donation); 50 Capacity |
WHAT WE’RE EATING
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 sandwich* We cater to most dietary requirements.
Please note them in your order, and we’ll contact you if any issues arise.
WHAT WE’RE SUPPORTING
Launching in 2025, Linden’s mid-career Artist Survey exhibitions will delve into an artist’s creative practice and examine their impact on Australia’s cultural and social landscapes. Emerging from Linden’s commitment to celebrate and amplify the voices of mid-career artists, the exhibitions recognise the depth of commitment and dedication required to sustain an artistic practice. They will provide a rare and invaluable platform for mid-career artists to showcase an overview of their work in conversation with a newly commissioned work. Your support will directly help Linden provide these transformative opportunities for artists.
About the chef
Murat Ovaz was 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.
ABOUT THE TOASTMASTER
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.
WHAT WE’RE POURING
“Our hand-made wines are made using small ferments, wild yeast, no oak and with no wine making additions. This results in multiple different wines that are idiosyncratic, full of character, freshness, purity, and above all, alive.”
Fistful of Flowers: A delightful bouquet of Moscato Giallo and Vermentino in a bottle. This chuggable orange wine bursts with juicy fruit notes and floral aromas that’ll make your taste buds dance.
Everything Is Free: Meet the charming Nero D’Avola, enhanced with a splash of Moscato Giallo for a burst of beautiful aromatics. This versatile wine shines as a smooth, ambient-temp light red or slightly chilled on a sunny day, making it perfect for any occasion.
Crystal Ale: Dive into this Mediterranean-style pale ale, finished with a hint of crystal rock salt from the South Australian coast. Brewed with pale, wheat, and crystal malts, it delivers a crisp body and rich colour, with refreshing notes of watermelon, citrus, and honey that make each sip a delight.
Quiet XPA: Say hello to the ultimate alcohol-free beer that doesn’t skimp on flavour. With its crisp and refreshing profile, this brew offers a smooth balance of hoppy bitterness and malty sweetness, making it the ideal companion for any occasion—no hangover required.
IMAGE > [gif] On the menu. Courtesy of Murat Ovaz. > Johnathon World Peace Bush, Everything that came before makes the present, installation view, 2023, Linden New Art. Photograph: Simon Strong. > Portrait of Murat Ovaz. Image supplied. > Portrait of Georgia Kartas. Photography: Jake Adam Treacy. > Opening of Design Fringe 2024. Photograph: J Forsyth. > Momento Mori wine. Photograph: Liam James. > Dane Johns & Hannah Miller. Courtesy of Momento Mori. > Heaps Normal Non-alcoholic Beer and Young Blood Beer. Photograph: Liam James.