Group Executive Chef Ashley Palmer-Watts has handed over the daily running of Dinner by Heston Blumenthal to Head Chef Evan Moore, who started out at the London incarnation of the restaurant. Absolutely no expense has been spared in setting up one of Melbourne’s most opulent dining rooms. Located in Crown Towers, the restaurant has stunning and uninterrupted views of Melbourne’s skyline and the Yarra River.
Applying twenty-first century techniques to historical recipes is the fundamental philosophy at Dinner by Heston Blumenthal. Hay-smoked ocean trout (c.1730) elevates the flavour of the quality fish by introducing anchovy relish and pickled citrus gel. A signature dish, the incredibly technical plum meat fruit (c.1500) requires three days to prepare. In essence, it is a well-executed and sophisticated chicken liver parfait. Rice and flesh (c.1390) is a spicy saffron risotto, with the unusual addition of curried kangaroo tail.
PSST! Do not leave without trying the outrageously rich tipsy cake (c.1810), which features sensational spit-roasted pineapple.