Located on the third floor of Crown Towers, the 120 capacity restaurant overlooks the city in the space vacated by The Fat Duck.
Guests enter through a theatrical ‘Alice in Wonderland’ 20m ramp, that has an aroma based on damp moss, wood smoke and leather and creates the optical illusion of becoming increasingly smaller as they walk towards a kaleidoscope. A concealed automatic sliding door opens to reveal the restaurant, host desk and show kitchen.
The cocktail bar offers views out to the city and into the show kitchen whilst the private dining room, seats up to ten guests, enjoys clear views of both the kitchen and the city.
The interior incorporates two Dutch master inspired photographs by Romas Foord, Meat Fruit and Snail Porridge extracted from the Historic Heston cook book. The deep, sumptuous, rich palette of the photographs influence the upholsteries on the custom furniture and custom carpet with dark lacquered wall panelling and timber table tops and waiters stations. Custom design light fittings also reflect the richness of the photography. The textured ceiling motif is designed on the Tudor rose, a motif used in the design of the chandeliers in the London restaurant. Ceramic jelly mould wall sconces designed for the London restaurant were installed above a Sommelier station.
Located inside the kitchen, the chef’s seats 6 guests and looks through the passé into the kitchen incorporating a custom graphic depicting Australian cuisine designed by English artist Dave McKean. Guests can watch the team prepare their spit roasts on the custom rotisserie pulley system designed by Robert Higgs, who also designed the mechanical time piece mounted adjacent the show kitchen, inspired by the watchmakers of Greenwich and the royal kitchen of Tudor England.
//Eat Drink Design Awards 2016,
Best Restaurant Design, Winner
//Australian Interior Design Awards 2016,
Hospitality Design, Commendation