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Heston Bluementhal's The Fat Duck prepares to launch down under

Heston Bluementhal's The Fat Duck prepares to launch down under

Opening in Melbourne, Australia

Editor: Buro 24/7


“Australia’s response to the news that The Fat Duck would make Melbourne its home for six months has been absolutely overwhelming. I am utterly humbled by the reception,” – Heston Blumenthal

The OBE-holding, molecular cooking chef and pioneer is preparing to open his infamous Fat Duck restaurant in Australia early next year. 

Earlier this year the lauded British chef announced that he take his award-winning restaurant, The Fat Duck, to the renowned Crown Tower Resorts in the cultural hub of Southbank, Melbourne. This week he has confirmed that the venue will debut on February 3 2015.

fat duck

In an unprecedented move for any restaurant, much less a three Michelin starred restaurant celebrated for the very magical – and very technically precise – multi-sensory gastronomic journey that it provides to its guests, The Fat Duck will temporarily relocate to Melbourne almost in its entirety. 

fat duck

Every bite of the multi course tasting menu and every team member will move half the world away and call Australia home for six months. Even design pieces from the original building in Bray, UK will make the journey. Doors to the restaurant in its idyllic English village will close in December for the holidays as they usually do, only to reopen two months later to the southern hemisphere's warm February sun and the heady urban buzz of Melbourne. 

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Food enthusiasts from continents afar will find one of the world's most acclaimed restaurants on their doorstep, with Heston's iconic dishes such as 'Sound of the Sea', 'Mad Hatter's Tea Party' and 'Snail Porridge' right at their fingertips. 

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There is one addition to The Fat Duck that will be exclusive to Melbourne and truly a once in a lifetime experience – a chef's table. Multi-sensory dining will be super-sensory with the opportunity to get an exclusive, behind-the-scenes glimpse. For a limited time during The Fat Duck's tenure, four guests per service will be seated in front of the pass, witnessing the kitchen's inner workings and interacting directly with the chefs throughout service. 

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Heston Blumenthal first visited Australia in 2003 and instantly fell in love. For over a decade, he had his eye on opening a restaurant there. The support and eager interest that both Heston and The Fat Duck have received "have been absolutely incredible", so in order to accommodate demand in the most equitable way, a ballot process will be utilised for all reservations. 

fat duck

Anyone – anywhere in the world – who would like to make a reservation at The Fat Duck in Melbourne will need to register for the ballot system. All available reservations for the restaurant's entire six-month visit to the Crown Melbourne Resort, including reservations for the chef's table, will be allocated through the ballot process. No further reservations will be added once successful applicants have been randomly selected and the ballot process is complete. 

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Everyone seeking a reservation at The Fat Duck Melbourne can visit the dedicated ballot website to register their entry – www.thefatduckmelbourne.com.

Ballot entries will be accepted from 9am Monday 8 October through midnight Sunday 26 October 2014 (Australian Eastern Daylight Time). Multiple ballot entries by the same applicant will be excluded, so potential guests only need to register for the ballot once. After the registration period closes and all registered ballot entries are gathered, a draw by an impartial third party will indiscriminately select successful applicants. As the draw is made from the entire pool of ballot entries, "first come, first served" does not apply. Whether someone is the first or last to register their ballot entry during the open registration period will have absolutely no bearing on the outcome.

The Fat Duck reservations team, in conjunction with the Crown Melbourne team, will be in regular communication with all those who register their interest in a reservation. All applicants who register on the website for the ballot will receive a confirmation notice that their entry was received. At the time of registration, an option to join a standby list will also be available for those able to take advantage of any last minute cancellations. Once the draw is complete, all registered applicants will be notified of the outcome via email on Monday 10 November. A member of The Fat Duck reservations team will contact all successful applicants directly, after they have been initially notified via email on 10 November, to confirm and secure their reservation.

The Fat Duck at Crown Melbourne will be open for lunch and dinner Tuesday through Saturday beginning Tuesday 3 February 2015. The last service will be dinner on Saturday 15 August 2015. Open for only six months in its alternate home almost 17,000km from its first home in Bray, it is certainly a very unique event. The lucky guests should anticipate about four hours to complete their multi-sensory gastronomic journey of history, nostalgia, emotion and memory. The cost of the menu is AU$525 per person, exclusive of beverages. Taking into account both the dining room and the chef's table, the restaurant will accommodate 50 guests each service. Tables will be available with seating for either two or four guests with a very limited number of six seat options available each service.

Following The Fat Duck's return home to the UK late September of 2015, Dinner by Heston Blumenthal will take up residence within Crown Melbourne Resort permanently, becoming the only restaurant the chef has in his portfolio outside of the UK. It joins ranks with The Fat Duck, Dinner by Heston Blumenthal located in London, The Hinds Head, The Crown at Bray, and The Perfectionists' Café. 

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