After opening its doors in 2011, Mona – the Museum of Old and New Art in Hobart has done more than shock its visitors. The Museum, featuring many confronting and quite different pieces has a reputation for being “out there”.
The newest edition to its rapidly growing collection of bars, restaurants and cafés ‘Faro’ which is Spanish for ‘lighthouse’ has all the usual stuff you’d expect from a European inspired tapas bar with the exception of a black margarita (featured on front cover) which has a pigs eye incased in an ice sphere.
Faro is a part of Pharos, the new wing of the museum, the art is part of its very fabric. Its 10-metre ceilings comfortably accommodate the epic scale of the massive sphere shaped installation housing Unseen Seen by American Artist James Turrell which features a 10 minute light show.
Vince Trim, Mona’s Executive Chef joined the team in 2010 as Executive Sous Chef before taking on his lead role in January 2016. Vince oversees the food and beverage team at Mona; working across the Source Restaurant, Mona Wine Bar, Mona Café, the Heavy Metal Kitchen and now Faro.
“Over the last 9 years I have watched MONA grow and expand. It’s been a real adventure as you can imagine, nothing gets boring around here. Trust me!” said Vince. Vince was born in New Zealand, and moved to Sydney in 1984, working for Westpac in their conference catering arm, the London Hotel in Paddington and the Forresters Hotel, before deciding to move to Tasmania with his family.
Open during museum hours and then onwards for dinner Faro boasts plenty of familiar Spanish shared plates and snacks, sangria – by the glass or litre, alongside the estates very own Moo Brew beer range and Moorilla wines.
The museums founder David Walsh is always wanting to challenge MONA’s guests and a visit to Faro is no different, and not long after Faro opened, the bar triggered headlines worldwide for its charcoal-black cocktail (designed by Walsh’s wife, artist/curator Kirsha Kaechele) – which is garnished with a pig’s eyeball encased in ice.
“Kirsha worked closely with MONA’s bar staff to create a drink that would challenge guests visually,” joked Vince.
“The kitchen orders 3 whole pigs a week, so there are only 6 eyeballs available per week. We make sure we use the whole beast.. including the eyeballs.” Vince worked closely with Stephen Wilson – Comcater Dealer Account Manager and the team at Mariljohn and Tasmanian Hotel Catering and Equipment Supplies to complete the kitchen at Faro. The kitchen has been fitted out with RATIONAL, Garland induction cooktops and Garland Master Series Range.
“We’ve got an induction chrome grill and an induction plate and they are beautiful to cook on. I love working with them. Induction is great to work with, the heat is accurate and my God it’s got some power in it,”said Vince.
Whether guests are going to Mona to enjoy the food or the art, they will definitely be spoilt for choice with their extensive range of eateries and spaces to explore they will never be bored.
AT MONA’S NEW RESTAURANT, FARO, THE ART AND THE EATING COME TOGETHER WITH BRAIN-BENDING LIGHT SHOWS, AN ELABORATE TAPAS MENU AND A MARGARITA THAT LITERALLY HAS AN “EYE” ON THE ART!
