The Fresh Collective, one of Australia’s leading catering businesses, has today announced they have been successful in winning the tender at Museums Victoria and have appointed cutting-edge chef Khanh Nguyen as ambassador for events at the Melbourne Museum.
Speaking of the announcement, Carl Contractor, Chief Operating Officer, of The Fresh Collective, said: “We are delighted to announce our successful acquisition of the catering contract for Museums Victoria, marking the beginning of a dynamic partnership with the formidable Khanh Nguyen. Together, we look forward to continuing to create exceptional hospitality experiences and shaping an unforgettable part of Melbourne’s cultural landscape”.
The partnership will see The Fresh Collective and Nguyen collaborate on bespoke event experiences, with Nguyen leading the curation of exclusive seasonal menus exclusively at Melbourne Museum. Nguyen is known for crafting distinctive menus that often feature interpretations of Southeast Asian dishes paired with native Australian ingredients. Nguyen has designed two menus – a cocktail menu and a seated meal menu – that can be tailored to complement the a variety of events held in the diverse and iconic spaces available at Melbourne Museum, suitable for everything from intimate gatherings of twelve guests to large occasions hosting up to a thousand, suitable for everything from intimate gatherings of twelve guests to large occasions hosting up to a thousand.
The cocktail menu includes an assortment of cold and hot canapes, small bites, plates and bowls. Dishes from the menu include: Skull Island prawn tartlet with tamarind jelly, pineapple and green tomato; baked butter puffed pastry tart with vegemite curry and pickled red onion; baked rice with sweet and sour jackfruit; hiramasa kingfish with jalapeño, wasabi and fried potato; prawn toast with red curry, Marie Rose and blood lime; and mushroom rendang pie with braised nuts and rice.
The seated meal menu takes a more traditional approach with entrees, mains, desserts and sides. Dishes include: aged Brisbane Valley mighty quail with radicchio, egg yolk and rosella flower; Humpty Doo barramundi with pumpkin noodles and sunrise lime; slow-cooked Gundagai lamb with native curry and witlof; and a banana crémeux with black sesame, butterscotch and caramelised macadamia nuts.
Nguyen said: “It is an honour to partner with The Fresh Collective to deliver menus at one of the most magnificent venues in Melbourne. I’m looking forward to working with Fresh Collective to curate events and experiences that redefine the standards, leaving guests with unforgettable memories. At Melbourne Museum, I’m eager to revisit my South East Asian culinary roots, infusing the menu with the vibrant flavours of Vietnam, Thailand and Malaysia.”
Romina Calabro, Director of Development and Commercial Operations at Museums Victoria, said: “Museums Victoria is thrilled to partner with The Fresh Collective for catering across our venues. As ambassador to Melbourne Museum, Khanh Nguyen will deliver an elevated offering of innovative dishes and inspired flavours that are the perfect complement to the transportive event spaces in our iconic Melbourne venue. We are excited to welcome our guests and clients to experience Khanh’s world-class menus at the Museum.”
Nguyen’s menus will be available for an array of events including weddings, corporate events and private functions at Melbourne Museum. The Museum offers unique and memorable spaces to host one-of-a-kind events including Treetops, which overlooks Carlton Gardens, Melbourne Gallery, where you’ll find race horse legend Phar Lap, and the Science and Life Gallery, where guests can mingle amongst dinosaur skeletons and megafauna.
For further details on the appointment, Khanh Nguyen’s event ambassador role, and menus, please visit: www.thefreshcollective.com.au
Image credit: Hayden Dib