The red carpet was laid out last Wednesday night for the highly anticipated opening of Melbourne’s newest restaurant, Duck Duck Goose. While the name might remind you of childhood games and silliness, this new establishment is all grown up and certainly put on a show to mark its coming of age. After the French-Asian fusion restaurant was originally announced in 2007, owner Edward Ng was finally able to show off his latest masterpiece with the pop of a champagne cork and a smile that illustrated how proud he was of this achievement.
Entering through a tunnel-like foyer to the bar space, the Buro architect designed space at QV is open and opulent. Featuring gorgeous white leather couches with gold accents, gold curtains lining the walls, glass coffee tables with candles, and browns that create a warm atmosphere – all decorated by purple orchids on every surface. This casual lounge area is sectioned off from the main dining space by sliding walls in wood – what looks like unfinished construction but in a highly polished, Japanese style.
After rounds of champagne, watermelon wrapped in prosciutto and Wagyu beef with apple (both not what I expected, but divine), Ng took a moment to thank everyone involved with the project and introduce his staff, including consulting Chef, Harunobu Inukai, who spoke briefly. The 200 strong crowd was then ushered through to the main restaurant space where we were presented with an elegant dining room, designed for the French inspired cuisine. This is where Ng’s vision is truly bought to life; one side of the restaurant dedicated to fine dining and across the kitchen, Asian inspired décor where Ng envisions customers will range from students to suits.
We take a seat at the back of the French space, overlooking a magnificent water feature; a pool with bubblers creating small ripples. The contrast of the serenity of the water and a room full of people in cocktail party mode is apt, and leads to the distinctly quieter Asian space just metres away. The framework wood walls are also featured in this space, creating individual dining spaces that create privacy but maintain the communal nature of the restaurant. From this area, the kitchen is open, allowing the French and Asian cuisines to come together in full view of their customers. Further around, the Asian space also has a bar/lounge area that is the complete opposite of the French space. White is used heavily; plastics and glass make the space more sterile but also completes the circle of east to west.
We try various other foods presented beautifully – dumplings, peking duck, calamari, scallops and a beef jelly – but nothing stands out as distinctly French and only a few give us Asian flavours. The menu for the Asian space is inviting and we will return, but at the end of the night we left hungry…wondering exactly what Ng has up his sleeve.
Duck Duck Goose is open to the public now. It is located at 31-37 Artemis Lane at QV in Melbourne.
Image credits: Brett Robson – Global Photographics
