To celebrate its twentieth anniversary, The Fat Duck Group have recently opened the latest restaurant in its portfolio with the introduction of The Fat Duck, Melbourne. Fulfilling a long-held dream to open a restaurant in Australia, the company will relocate to the award-winning Crown Towers hotel in Southbank for a period of six months. Showcasing a unique dining experience, the Melbourne restaurant will offer cuisine from across the globe through a multi-course tasting menu.
As a trusted supplier to the Fat Duck Group for a number of years, Grant Sous Vide have provided high quality, professional sous vide equipment to a number of restaurants in the group, including Bray and Dinner by Heston Blumenthal in the Mandarin Oriental.
Grant have continued this with the provision of a number of new sous vide water baths from our SV Expert range to the Fat Duck Melbourne, helping support the delivery of the new and innovative menu.
For more information on The Fat Duck, Melbourne click here
In the interim, The Fat Duck at Bray, UK will be closed for refurbishment, but will reopen later on this year.
For further information, The Fat Duck at Bray, UK click here
Grant have been at the forefront of the catering and hospitality industry for a number of years, providing high quality Sous Vide baths and modular cooking units to some of the world’s best known chefs including Ashley Palmer-Watts, Angela Hartnett, MBE and Marcus Wareing. All products in our SVE and SV200 ranges are available on a next day dispatch basis and come with a 2 year product guarantee as standard.
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