About the restaurant
Suspended over the River Derwent in a light-filled space within the Museum of Old and New Art (Mona), Faro reflects the stimulating art that surrounds it, including live performances and installations by James Turrell. Designed by Mona’s executive chef, Vince Trim, the seasonal menu showcases local ingredients such as Tasmanian asparagus, oysters, abalone, wallaby and venison, alongside herbs, vegetables and edible flowers harvested from Mona’s own Victory Garden. The tightly curated list of 50 wines features iconic Tasmanian and Australian producers including Cullen, Henschke, Arras and Yangarra, alongside exclusive back vintages and Mona’s own Domaine A and Moorilla Estate wines. Faro’s à la carte menu is available for lunch Friday to Monday and dinner on Fridays and Saturdays, alongside a four-course Chef’s Menu.