Supernormal Natsu 2019

Overview

The silly season is rolling in and with it, the promise of some pretty serious wining, dining and overindulgence.

But chef Andrew McConnell and his team have come up with the perfect antidote to any festive overloading, launching the next edition of their Japanese-accented Supernormal Natsu pop-up two weeks into the new year.

Transforming St Kilda's Supernormal Canteen from Tuesday, January 15 to Sunday, January 27, the residency will plate up a refreshed version of the pop-up hosted at NGV's Triennial EXTRA exhibition earlier in 2018.

This time around, it's the veggies that will reign supreme, as Natsu — which means summer in Japanese — delivers a light, bright, meat-free menu heroing top seasonal produce and exciting new techniques.

The kitchen will be working closely with local organic growers, as well as foraging an array of sea vegetables, wild seaweeds and native ingredients, to bring the imaginative, all-vegetarian menu to life. Expect plates like an eggplant parmigiana katsu sandwich, fresh bamboo shoots with buttermilk and fermented green chilli, and grilled asparagus matched with yuzukoshu and fired garlic. Hand-rolled udon noodles will be teamed with garden-fresh produce and silken tofu will be crafted fresh daily, while the bar serves up sips like specialty teas, interesting wines and house-made cherry kefir.

The Natsu 2019 fun kicks off with a special dinner on Monday, January 14, co-hosted by Brent Savage, chef and owner of Sydney vegetarian fine diner Yellow — with tickets costing $85, and available by phoning the venue.

Natsu will be open every evening during its 13-day run, as well as from midday on the weekends of January 19–20 and 26–27.

Supernormal Canteen image: Nikki To. Food images: Jo McGann.