Duck Duck Goose prepares for grand opening

The much anticipated restaurant, Duck Duck Goose, located in Melbourne's Artemis Lane, is quickly nearing completion, with its doors expected to open in late-June or early-July.

The 1,200 sqm restaurant will seat 300 people encompassing both a fresh and fast Yum Cha concept as well as a more intimate fine dining experience, where diners can enjoy a mixture of French and Chinese cuisines.

Designed by BURO architects, Duck Duck Goose will have two separate sections for diners, depending on whether they choose Yum Cha or a la carte, and each will be separated by the kitchen.

Architectural highlights include a centre pool with a table of water around which patrons can dine, fine dining "birdcage" rooms and a black-on-black cocktail bar and reception lounge.

The Duck Duck Goose team will include Harunobu Inuka from blancharu as consulting chef, Kojima Yoshitaka as chef de partie and Takaaki Harada as dim sim chef. The restaurant has also announced that a Japanese 'mystery' chef of considerable experience, expertise and talent will join the team in June, but was unable to give any more details.

Rare wines from both private collections and renowned wholesalers will be on offer as well as a wide range of teas including flower teas such as crythenium, jasmine, green tea, white peony and light oolongs.

Source: Hospitality Magazine