Celebrating with a Chinoiserie launch party tonight to coincide with Bastille Day seems appropriate considering Duck Duck Goose will be bringing a unique combination of Cantonese and French dinning to Melbourne, promising both yum-cha and a la carte options in separate dining spaces.
Brought to life by local architects BURO, we’re told design features to watch out for include a centre pool with a table of water around which patrons dine and rooms styled as birdcages. Or you can marvel at the wall of 100 birds, behind which is the kitchen, where they bravely combine both the traditional Chinese and French kitchens in one space.
The tea menu is also set to impress, offering everything from fragrant flower teas including jasmine and white peony through to the pungent and precious puerh teas. The Duck Duck Goose ‘dream team’ of chefs includes consulting chef Harunobu Inukai (of Sydney’s Blancharu), Kojima Yoshitaka as Chef de Partie (French) and Takaaki Harada as Dim Sim Chef (Chinese).