Situated in Melbourne’s Artemis Lane, the 1,200 SQM restaurant brings the tastes of Hong Kong to Melbourne via Paris.

Accommodating up to 300 diners, Duck Duck Goose is divided into the ‘light side’ and the ‘dark side’. The light side serves Chinese cuisine: fresh, fast and flavoursome yum cha to diners seated on stylish Scandinavian Wegner chairs.

The ‘dark side’ of the restaurant is the glamorous, French part, which features an in-door pool crowned with bamboo pendant lights, prominent wine room, solid black marble table tops and champagne bar.

Restauranteur, Edward Ng who had a proven record of expertise in Asian Cuisine, is a devotee to both French and Chinese cuisine and the Duck Duck Goose kitchen is an operational masterstroke incorporating East and West food preparation traditions, fittings and fixtures – and will house up to 30 chefs.

This venture brings together a team of expert chefs.  They include Chef Haru from Blanc Haru in Sydney as consulting Chef, Yoshitaka Kojima as Sous Chef Cuisine Francaise and Chinese Chef, Takaai Harada.

“The menu is based on strong classic French traditions and techniques, but the food is uniquely Duck Duck Goose. We believe we are pioneering a new wave of inspired French food here in Melbourne and it’s really exciting.” Says Sous Chef Yoshitaka

Chef Yoshitaka’s personal favourites from the dinner menu are the Slowly Cooked Duck Breast and Crisp Ravioli, served with spicy sesame sauce. Chef Yoshitaka also recommends the Braised Ox-tail and Foie Gras Mille-Feuille, confit potato, yuzu porto sauce.

Chinese Chef, Takaai Haarda has designed an accessible Chinese dim sum menu. Said to be “Gentle on the wallet”, dishes start at $8 for duck curry and the Original Pork and Duck Noodle Soup for $15.

The entire operation is overseen by General Managers Anthony Langdon and Renee Psellos, while sommelier Rohan Anderson has compiled a thoughtful wine list.

“My aim was to create a good balance of regional and varietal wines that compliments the food at Duck Duck Goose.” Says Rohan.

Duck Duck Goose offers 26 styles of champagne and three levels of free pour, Mumm ‘Cordon Rouge’ Brut NV, Perrier Jouet ‘Belle Époque Rosé’ Cuvée and Krug Grand Cuvée. Rohan assures that all free pour bottles will be opened daily to ensure optimal effervescence and taste.

Opening hours are 11am-11pm, seven days a week