Heston Blumenthal’s The Fat Duck has landed in Melbourne, bringing all its sensory delights with it.
The internationally renowned chef’s three Michelin Star restaurant has made the journey from Bray in Berkshire, England, to Melbourne, where it will remain for three months while its Bray residence gets a makeover.
And there’s a reason the maverick chef chose this particular corner of the world.
“Australia has gone food crazy!” Blumenthal said. “They get so excited, so excited about food!”
The famous 15 course menu, centred around molecular gastronomy, will remain the same during its sojourn, although diners will get a taste of Australia too.
“Australia has gone food crazy! They get so excited, so excited about food!”
“We’ve got some beautiful marron from Western Australia,” said head chef Johnny Lake.
“Our lamb is coming from South Australia.”
There’ll also be local wine and whiskey from Tasmania.
The multi-sensory menu, which includes The Mad Hatter’s Tea Party, Snail Porridge and Sounds of the Sea, reads like a story book, and that’s no accident considering Heston Blumenthal’s inspiration.
“Alice in Wonderland's the one that does it for me, because the way Lewis Caroll writes, the metaphor side of it is really power and also I love the way he gets Alice to make logic out of surreal situations.”
“It's theatre, it's going down the rabbit hole into another land - it's fun, it should be fun.”
From $525 a head, or $725 with matching wines, dining at The Fat Duck isn't exactly cheap.
But that didn't stop more than 250,000 people entering the ballot. Of them, 15, 000 were randomly selected.
“It's theatre, it's going down the rabbit hole into another land - it's fun, it should be fun.”
Ryan Perry was one of them, flying in from Sydney with three others for the opening lunch.
“They're things you're not going to eat every day,” he said.
“It’s just a once in a lifetime opportunity, he’s only out here for six months, you know why wouldn’t you want to come here and experience it.”
Stephanie Grentell feels the same way.
“It's not about the money it's about the experience, this is something we'll talk about for the rest of our lives.”
Heston Blumenthal has perfected molecular cuisine (supplied)
