Convo | March | Fitzroy

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sold out

Convo | March | Fitzroy

99.00

We’re back with a smaller more intimate evening in Fitzroy.

Sat 30th, March | 200a Argyle Street | Fitzroy

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Sat 30th March | O_Studio | 200a Argyle Street
Fitzroy

7 pm for 7.30 pm start.

Tickets include entrance to Convo, three-course meal, and a complimentary cocktail upon arrival thanks to Starward.  Option to purchase further drinks at a cash bar (aka the new and improved Convo drinks trolley).

There are also two new additions to the Convo format that will be announced via social media in the coming weeks.

 
 

Important information to make the most of your Convo experience

Are changes possible to the below menus? Due to the pop-up nature of the event we only offer the two set menus below - unfortunately no changes are possible. Please read menus carefully before purchasing tickets.

When do vegan and gluten-free tickets need to be purchased by? For these options please lets us know your meal request when purchasing tickets when prompted. All tickets for vegan and gluten-free guests must be purchased before Friday 22nd March to allow us enough time to order the right quantities of food.

Do people with these dietary requirements need to sit together? Meat eaters and now also gluten-free types may sit wherever they like. However, due to the shared banquet approach of Convo anyone requesting a vegan meal will need to sit together. We typically have one or two tables where guests receive both the vegan and meat meals, thus allowing for vegans and their non-vegan friends to dine together. If you have purchased a vegan meal we will contact you prior to the event to see if you’d like a friend to sit next to you.

Do you offer refunds? Like most events we just can’t - small business life makes this extra hard too. However, if you do have a change of plans up until a week prior to the event we can try to re-sell your ticket but only once we’ve sold out. If your ticket sells, you are then given a full refund. No tickets are added to the re-sales list within one week of the event as we go into pre-event super busy mode.

First time at Convo? For any other questions on the concept or format please see here.

Menu

Entrée

A selection of:

Wattle seed Babba Ganoush (GF) with tomato flavoured bread (GF bread available)

Paperbark smoked Emu with Thai marinade on a native citrus and herb salad (GF)

Ginger and chilli prawns with mango myrtle salsa and steamed rice (GF)

Main

Shared banquet including:

Apple Cider Braised Pork Belly with a wild apple glaze (GF)                                                   

Paper Bark Smoked Atlantic Salmon, desert lime, ginger and garlic, coriander butter (GF)

Roasted chat potatoes with pepperberry and sea blight (GF)

Broccolini and green beans, sandalwood nut and saltbush (GF)

Dessert

Petit fours of:

Strawberry gum mini Pavlova, with a vanilla cream and citrus, passionfruit coulis (GF)   

Flourless orange and almond cake, silken chocolate mousse (GF) 

White Chocolate and dark chocolate brownie, with a Davidson plumb icing 

Vegan Menu

Entrée

A selection of:

Caramelised onion and thyme with pepperleaf polenta (GF)

Cumin + pepperberry quinoa cake (GF)                                                                          

Wattle seed Babba Ganoush (GF)                                          

Main

Shared banquet including:

Bunya nut Felafels, roasted capsicum, spinach, olives, burnt chilli and tomato oil (GF)

Field Mushrooms, truffle oil, garlic, thyme on a quinoa native herbs bed (GF)

Roasted chat potatoes with pepperberry and sea blight (GF)

Broccolini and green beans, sandalwood nut and saltbush (GF)

Dessert

Petit fours of:

Coconut raspberry, chia seed and lemon myrtle pudding (GF)

Pumpkin and wattleseed cashew cheesecake (GF)

Flourless orange and almond cake, silken chocolate mousse (GF)

Catering provided in partnership with Charcoal Lane. Charcoal Lane is a social enterprise that provides guidance and hospitality training to young people, many of whom are Aboriginal. They are also passionate about telling the story of native ingredients and paying respect to Australian culture, land, and environment by creatively combining these unique ingredients into modern Australian cuisine.