The Atlantic Restaurant and Oyster Bar
The Atlantic Restaurant and Oyster Bar is one the Crown complex’s star venues amongst their pantheon of riverside restaurants. Chef Donovan Cooke (previously of Derby Bar & Grill, Happy Valley Clubhouse at the Hong Kong Jockey Club and est est est) musters the pans in a kitchen that 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: “Why trick up mother nature? She is the real artist.” Cooke explains.
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.