Heston Blumenthal is moving the Fat Duck to Crown Casino for 6 months next year. Source: News Corp Australia
UP for a Duck? A date with dining destiny?
If you can commit the cash to dining at the incoming Melbourne pop-up of Heston Blumenthal’s legendary Fat Duck restaurant, you now just need some luck.
The ballot to get a table at celebrity chef Heston Blumenthal’s Fat Duck restaurant in Melbourne opened today, jamming the site within 20 minutes.
Over the Duck’s six-month stint Down Under from February 3, only 16,000 seats are available. Hopefuls must enter an online ballot (which opened today at 9am at http://ift.tt/Xf3YHm) and cross their fingers to be randomly chosen.
MAKE A RESERVATION AT FAT DUCK
HESTON BLUMENTHAL: BRINGING WORLD FAMOUS FAT DUCK TO MELBOURNE
Heston Blumenthal, owner of The Fat Duck restaurant. Source: News Corp Australia
The ballot runs until midnight on October 26.
If successful, diners will pay a hefty $525 per person before drinks.
There’ll also be a four-person chef’s table in the kitchen each service that will cost more.
Feasting on Blumenthal’s crazy culinary creations at Crown will become Australia’s dearest dining experience, more than double the price of its nearest rival Vue de Monde and its 10-course $250 degustation menu served 55 floors up the city’s Rialto skyscraper.
U.K Chef Heston Blumenthal- for all mastheads. Picture- Nicole Cleary Source: News Corp Australia
For your dough you’ll get 12 to 15 fantastical, boundary-bending courses over four-plus hours. Blumenthal calls it “a multi-sensory journey of history, nostalgia, emotion and memory”.
The exact menu has not yet been announced but Blumenthal’s classics — Snail Porridge, Mad Hatter’s Tea Party featuring mock turtle soup, and the Sound of the Sea, where diners wear earphones and listen to seagulls and crashing waves while eating seafood and edible sand — will be there.
A sample of the menu at the Fat Duck, UK Source: HeraldSun
Blumenthal has defended the bill, promising the full Fat Duck experience when the restaurant ups stumps from its home in Bray, a village outside London, in the new year.
Up to 70 of his service and kitchen staff will also make the six-month move.
Blumenthal says negotiating visas for staff has been the biggest logistical challenge of the project so far, and that staff relocation and shipping vital restaurant equipment had significantly boosted costs.
In the six months since he announced the restaurant’s Aussie sojourn, Crown has fielded about 40,000 inquiries from potential diners.
The chef considered locations in New York, Las Vegas, Dubai, St Tropez, Lake Geneva and the French Alps to temporarily house the Fat Duck, but chose Melbourne for its booming food scene and willingness to try new things.
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