Melbourne, Australia (April 2nd, 2017)
- The main meal of the day, taken either around MIDDAY or in the EVENING.
- A formal evening meal, typically one in honour of a person or event.
You probably are familiar with Heston Blumenthal, the genius behind The Fat Duck in England. Dinner by Heston, is the restaurant that pays homage to historic British recipes. Helmed by the talented Ashley Palmer-Watts, Dinner’s original location is in London’s Mandarin Oriental Hotel with a second outpost in majestic Crown complex in Melbourne overlooking the Yarra river.
The arrival starts to play with your senses. A long path with a screen at the end of the way seems like a mirror that distracts you as you get closer only to be surprised by an automatic door opening to your right.
THE HISTORY OF DINNER
Dinner began in the late 90s with Heston Blumenthal’s fascination with historic gastronomy. The savoury ice creams of the late 1800’s, the theatre of the Tudor dining experiences and the dishes of Alice’s adventures in Wonderland all resonated with his unique approach to cooking. Dedicated to the modern day discovery and evolution of dining he realised that the excitement and obsession with food is no new modern day phenomena. Together with Ashley Palmer-Watts the two chefs created a menu that takes those discoveries and fascinations of history into a new and evolving modern dining experience. Researching 14th century cookbooks such as those by the royal chefs of King Richard II to Lewis Carroll’s flights of fancy. Working with food historians, tapping into the world of the British library and the team at King Henry VIIIth Hampton Court Palace the very modern dining experience of Dinner by Heston Blumenthal was born.
Decorated in dark wood, brown leather, coloured velvets and burnished copper, Dinner by Heston Blumenthal, Melbourne elegantly fuses ancient and modern, classic and contemporary. A kinetic art installation, an interpretation of the first automated spit roasts mechanism, invented by the British clockmakers of Greenwich, takes position at the heart of the open kitchen. The same spirit inspires the kitchen, in which state-of-the-art technology sits alongside the slowly turning cogs of the pulley-operated spit roast.
Roasted Grouper with Green Sauce (c.1400) – Leaf chicory, clams, parsley, pepper, onions & eucalyptus. Green sauce is a very labor and time intensive sauce. Perfectly cooked grouper was enhanced by the herbal notes of the sauce and freshness of eucalyptus.
Liquid Nitrogen Ice Cream – A state of the art ice cream cart is pulled table side to prepared a Liquid Nitrogen Ice-cream.