The interior is elegant and restrained, with a hushed ambience, allowing the food to take centre-stage. The concept for the restaurant is designed around the idea of chiaroscuro, the use of strong contrasts between light and dark to create drama.
The use of deep, sumptuous upholsteries, dark lacquered panelling and rich carpets provide a backdrop to the spot lit white clothed tables adding to the theatre.
To suspend reality and transition guests to the experience that awaits, the dining journey commences by entering the restaurant via a ramp; which through the use of false perspective ‘squeezes’ space till one arrives at a miniature door. The effect vaporizes as a concealed sliding panel opens to reveal the Maître de and the dining room beyond.
Whilst in Melbourne, the restaurant will offer the same unique dining experience to what guests receive in Bray. The Fat Duck menu is an intentional mix of balance and contrasts – old and new, modern and historic. The degustation menu takes guests on a food journey - a truly multi-sensory experience.
The restaurant launched in February 2015 and will remain open until late July when it will close and the space will be re-designed by Bates Smart to host Dinner by Heston Blumenthal.