MOD. Dining at the Art Gallery of New South Wales is unveiling a thrilling transformation with a fresh menu curated by Sushil Aryal, the celebrated head chef from Melbourne’s renowned Miss Pearl Bar + Dining.

The restaurant, originally led by Clayton Wells for two impactful years, now features Aryal’s culinary prowess. Born in Nepal, Aryal skillfully combines locally sourced, seasonal ingredients to craft vibrant Asian dishes. These creations are complemented by an innovative cocktail selection and a distinctive Australian wine list.

Aryal’s journey in the culinary world began at Bondi’s Brown Sugar under Neil Gottheiner and continued with training from Australia’s top chefs at esteemed venues such as Cumulus Inc., Spice Temple, Vue Du Monde, Cutler and Co, and Builders Arms Hotel’s Moon Under Water with Josh Murphy. In 2022, Aryal launched Miss Pearl Bar + Dining in Melbourne’s Southbank Theatre.

Nestled within the SANAA-designed Naala Badu building of the Art Gallery, MOD. Dining offers guests a connection to the Andrew and Jane Clifford Terrace, providing a serene dining environment filled with natural light and panoramic views of Woolloomooloo Bay, Sydney Harbour, and East Sydney. The interior has been revitalized by Studio A-N to align with this new dining concept.

Art Gallery of New South Wales director of audiences and development John Richardson said: ‘We are excited to be working with Sushil Aryal and the Fresh Collective’s innovative team to diversify our dining portfolio and offer the first modern Asian dining experience to Art Gallery guests.

‘Sushil Aryal has made waves with his bold menu at Miss Pearl, and we can’t wait to share the all-day menu he has created for us at MOD. Dining.’

Featured dishes include Raw tuna dressed with yuzu kosho, spring onion oil, and pickled chili; Char siu pork collar paired with burnt pineapple nuoc mam sauce and a splash of lime; and Grilled Little Joes skirt steak with kombu butter, mustard leaves, and pickled shallot. The menu also boasts Crispy eggplant seasoned with lao gan chili, white pepper, and Thai basil, and a mid-morning treat of Korean street toastie with egg, cabbage, kimchi, cheese, and spring onion, alongside a Mango pancake with lime and mascarpone cream. Guests can also enjoy snacks like Five-spice puffed pork skins and King salmon accented with nori, avocado, yuzu dressing, and togarashi.

MOD. Dining is among five dining options at the Art Gallery, which includes the main Art Gallery restaurant, Crafted by Matt Moran, and The Gallery Cafe in the Naala Nura building, complemented by the Kiosk and Espresso Bar in the Naala Badu building.

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