“Dark side×Silver side”
DUCK DUCK GOOSE makes your dining experience elegant and special with two different genres of cuisines: French and Chinese. The decoration of each dining space, gorgeous black for French section and vivid silver for Chinese section, brings you a pleasant surprise.
The French section features the themes of stylish black. The streamlined tunnel comes out the glamorous Gothic room where you feel as if you were in a different world. The interior of dark side which they call “ultra contemporary” is too good to miss.
After you get tipsy at the champagne bar, you proceed to the back of the room where you can admire the beautiful contrast between gold color and water.
The Chinese section is like a bright oasis. It gets a lot of sunshine on a sunny day. The shelf for a wide variety of tea leaves, from which you can pick one depending on your mood, is also splendid. You can enjoy reasonably priced Yum cha dishes.
French Chef Profile
Mr Ryo Kitahara
The head chef of the French section. He gained his experience as a chef in La Rochelle whose chef, Hiroyuki Sakai, is famous as the Iron Chef on the Iron Chef, a Japanese TV show. Then he flew to Australia on a working holiday visa and built his career under Chef Harunobu Inukai who was the head chef of Galileo in Sydney (and is the owner of Blancharu now). He became the head chef of DUCK DUCK GOOSE in October 2010.
He successfully applies Asian taste to his French dishes, which makes his dishes special. His cheerful smile and serious attitude toward cooking attracts a lot of customers.
“I often drink beer. Beer is just what I need after work. MEGUMI beer is very easy to drink with its mild taste. I think it is a good beer and perfect as starters instead of champagne. I believe that the French dishes I served to you today were perfect match with it.”
————————————————————————————————————-
Lightly Smoked Mackerel $22.00
Girolle mushroom, Iberico ham, pickled vegetable
Lightly smoked Mackerel, which was marinated with sugar and salt for about 2 hours, served over carrot and tomato puree with Girolle mushroom from France and Iberico ham from Spain. The Mackerel is not fatty but soft like seared fish.
Saffron Pasta $25.00
Oriental bisque, cuttlefish, julienne salad
Homemade saffron pasta with bisque soup combined with vegetables and tomato paste, soy sauce, citrus juice, sesame oil, garlic and curry powder. It combines well with cuttlefish and julienne salad of finely sliced cucumber, celery and leek. A spice from the Middle East called Dukka adds a good flavor. As soon as you eat it, you can enjoy flavor of shellfish. Then you gradually begin to sense curry flavor in your mouth. (for dinner only)
Chinese Chef Profile
Mr Weiming Mo
He came to Australia in 2006. He is a skilled chef with his 14 year-career despite the fact that he is still young, before his 30’s. He originally specialized in BBQ and his BBQ dishes such as Peking duck and roast pork are recognized as the best in China. He went back to Shanghai to obtain more experience before the opining of DUCK DUCK GOOSE. His incredible cooking skill is the evidence that he has deep passion for cooking.
Dumpling with Hot Chilli Sauce $8.00
The Chilli oil which Chef Kitahara highly praises is specially made by Chef Mo. You can’t help putting plenty of it with its addictive spiciness. The dumpling is exquisite with its tasty skin. What’s more, it is reasonable.
Salt and Pepper Calamari $22.00
Seasonal menu. Crispy fried calamari added Chef Mo’s special spice. It is perfect match with KIRIN MEGUMI. Once you start eating it, you never stop.
"Hong Kong, Paris and Melbourne"
DUCK DUCK GOOSE is trying to develop its own style where French and Chinese cuisines complement each other. We can look forward to see how it will achieve the new style of the combination between Chinese and French.
It is also ideal for functions such as birthday and anniversary parties with its seating capacity of 300 people. You can arrange to order from both Chinese and French menu for functions while you usually have to choose between Chinese and French menu.
DUCK DUCK GOOSE
QV, 31-37 Artemis Lane, Melbourne VIC 3000
TEL: 03 9040 2000 / FAX: 03 9040 2001
Reservation: Tel: 03 9005 0888
E-mail: booking@au-ddg.com
Editor’s Note
Chef Mo and Chef Kitahara really get along well although they have different personalities: shy and cheerful respectively. Also other staff members were humorous enough to hold a funny pose with KIRIN MEGUMI in front of the camera. I appreciate all of them for their cooperation with this interview.
I look forward to going to DUCK DUCK GOOSE again to try Peking duck which is Chef Mao’s signature dish. Also I would like to celebrate the next anniversary with Chef Kitahara’s French dishes.
