Melbourne Fat Duck flies out for Dinner by Heston Blumenthal
The Fat Duck is taking off in August when the site at Crown will be swiftly reworked into Dinner by Heston Blumenthal, the second outpost of the London restaurant that opened in 2011 and is ranked No. 7 in San Pellegrino's World's 50 Best Restaurants.
Ashley Palmer-Watts, who is head chef at Dinner, in London (and was head chef at the Fat Duck before that) will be executive chef.
London's Dinner by Heston restaurant manager Jonno Forbes is relocating to manage the Melbourne restaurant, and on wines is sommelier Loic Avril (assistant sommelier at the Fat Duck).
Much like the London original, Dinner by Heston will serve modern takes on historical British recipes, some dating from the 13th and 14th centuries; dishes such as the lauded Meat Fruit c.1500, a starter of chicken liver parfait inside a mandarin jelly "skin", served with grilled bread.
There will be seating for up to 120 people, including a private dining area for up to 10 and a chef's table for six.
Dinner by Heston Blumenthal will open in late October, and will be open for lunch Friday and Saturday as well as for dinner daily.
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Roslyn Grundy is Good Food's deputy editor and the former editor of The Age Good Food Guide.