The Atlantic Restaurant and Oyster Bar is one the Crown complex’s star venues among its pantheon of riverside restaurants. The kitchen boasts a nine-metre, two-and-a-half tonne bespoke oven. As befits the location, it’s a big operation, capable of seating 300 diners with a kitchen retinue of 28 chefs.

Melbourne interior designers Blackmilk fitted out the space with cul-de-sacs and fishnet curtains that create intimate dining. Keep an eye out for ropy lighting by international designer Kwangho Lee. Understandably, quality seafood is the focus here:

At the oyster bar (open till 1am), the morsels are shucked to order and the dishes lean towards a Japanese flavour. Meanwhile, the main menu offers fish on and off the bone, whole fish to share and options from pan roasted to wood-fired.