As FOUR reported earlier this year, molecular culinary king, is relocatingThe Fat Duck, currently located in thesleepy English countryside, to Melbourne, Australia. The newscaused a cacophony of culinary chatter, as announced that the restaurant would open for 6 months on 3 February 2015. Today, it was announced that the reservation systems will open on 8 October until 26 October.
“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,” states chef .
As first international move, the restaurant is set to take cosmopolitan Melbourne by the horns and offer an exclusiveexperience to guests. There will be a Chef’s Table, where 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.
Closing the Fat Duck in February 2015, he will fly with his team to Melbourne to recreate the Fat Duck’s menu, using local produce, but with even more fantastical dishes, claiming that there will be between twelve and eighteen courses to be eaten over four hours, with theatre running throughout.Every bite of the multi course Tasting Menu, every whisper of nostalgia and emotion, every aspect of the flawless service, and every team member will move half the world away and call Australia home for half a year. Even design pieces from the original building in Bray, UK will make the journey.
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.
Everyone seeking a reservation at The Fat Duck Melbourne will be directed to the dedicated ballot website (www.thefatduckmelbourne.com)to register their entry. Ballot entries will be accepted from 9:00am Monday 8 October through midnight SundayOctober 2014 (Australian Eastern Daylight Time). Multiple ballot entries by the 26th 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 www.thefatduckmelbourne.com 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 TheFat Duck reservations team will contact all successful applicants directly, after they have been initially notified via email on 10November,to confirm and secure theirreservation.
Cost |AU$525 per person
Read more about what’s in store .