Restaurant Review: Duck Duck Goose

After much anticipation, the Kam Fook Group’s Melbourne foothold has finally landed and nested in a large space in the QV complex on Artemis lane. This beautifully designed space by BURO who also designed the new Press Club has created something which has the look and ambiance of a Michelin starred hotel restaurant somewhere in Asia.The restaurant roughly sits around 200ish people, with fine dinning and bar on one side, and casual yum cha on the other, joint by private dinning “rooms” which run adjacent with the kitchen in a giant “U” shaped layout. Some of the most attractive features of the restaurant are the massive water pond in the main dinning room which acts as the center piece providing tranquil experience for all, and also at the main entrance is are corridor of stunning black arches which lead to a large open area where the bar is situated looking beautiful with ambient light coming off the liquor shelf and the metallic curtains on the opposite side of the room, bathing the area in a faint gold glow.

Service here is definitely impeccable with general manager Anthony Langdon heading up a team of well trained and knowledgeable staff who are polite and humorous. The kitchen state of the art, built in Europe and shipped over, with its most impressive feature being the extraction ceiling, normal kitchens using commercial extraction canopy’s the whole roof is 1 big ventilation making it a cool environment and somehow very quiet. In charge of all this are Chef Harunobu Inukai, and Chef Yoshitaka Kojima who are protégé’s of Iron Chef Sekai.

(Left) Entrance Archway (Right) Menu Design

 The menu is set out in sections being entrée, soups, mains, fish, accompaniments and deserts with some interesting choices such as Parsnip Soup with Truffle Ice Cream and Hazelnuts, Fish of the day with Butter Foam, Beet and Fennel Puree with Lime Oil.


My girlfriend and I decided to have the 6 course degustation menu and my parents just to order separately.

Amouse: Brioche, Peach Jam, Foie Gras Parfait.

This was a cute way to start the meal, these little burgers had wonderful flavor, the sourness of peach really helped awaken the appetite. This amouse is definitely much more complex than many other palaces which offer a free starter.

Oysters: quince vinaigrette, finger lime

The quince vinaigrette was definitely different, the sweetness complimented the tart finger limes providing a great balance.

Aromatic Seared Quail: Crispy Porcini Risotto, macadamia, five spice.

Gently Poached Marron, Truffle Ravigoat Sauce: Orange, Asparagus and Lemon Jam, Quail Egg, Iberico Ham

Wonderfully poached, freshest ingredients, like art on a plate

Alaskan King Crab "Royale": Flan, Carot Ginger Sauce.

This was my favorite dish of the night, the delicate taste of crab stood out beautifully in the carrot and ginger soup, great texture, very tasty and at a good price.

Miso Seared Ocean Trout: Pickled Vegetables Egg Yolk Marinade

The Salmon was cooked wonderfully on this dish, but as a usual prefrence most things miso are to salty for my liking, though the intresting use of egg yolk on the plate was diffrent yet the flavours all worked together.

Parsnip Soup: Truffle Ice Cream, Hazlenuts.

For me this tasted nothing like parsnip, the earthy flavors of the root vegetable was completely washed away by the cardamom, cream and truffles. it tasted more like a dessert than a soup.

Spice Crusted Lamb: Truffled Gnocchi, Black Garlic.

This looked a little messy but the lamb was cooked to perfection, the truffled gnocchi were like tiny gems on the plate, crispy on the outside and meltingly smooth inside. the black garlic didn't really do much for me but this would be a beautiful meal with a glass of red.

Roasted Venison, Sauce Calvados and Espresso: Pear, Chestnut, Caramel Apple

The meat again cooked perfectly on this dish, the sauce was rich and complimented the venison well, though the accompaniments could have been more plentiful.

Porcini Chocolate Fondant: Orange Confit, Beer Ice Cream, Olive Oil. 

Apparently this is called porcini only because it looks similar to the mushroom but I don't see it. The fondant was a definite fail there was no oozyness that masterchef told us it should have. but the orange and beer ice cream was delightful I could eat buckets of the stuff.

Opera: Black Current Jubes, Rose Syrup, Vanilla Ice Cream.

Classic Opera cake, no complaints here.

Petite Four: Soft Caramel, Nougat, Lemon Tart, Pistachio Cake, Chocolate Tart.

Overall great meal. This place is exactly what Melbourne needs, a twist on classic Asian! This is a definite go to spot for me, even if your not up for the complex flavors, hang at the bar for some cocktails and maybe after a few you’ll be up for it. Come check it out, even if it's just for a drink, or a casual meal on the other side.

Address: 31-37 Artemis Lane QV Melbourne VIC 3000
Phone Number: (03) 9005 0888
Website: http://www.au-ddg.com.au/
Hours: 11AM - Late