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AA Gill in The Times (of London):
“Nobu is probably the most influential restaurant of this century. It has hundreds of imitators, and it was wonderful. Now it looks past it, clich
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Of everything that’s coming to Crown in the next twelve months, what is it that you’re most looking forward to?
Matthew, I suppose the casino isn’t my first choice for anything. I’d much prefer to hangout in some dive in a laneway.
Well, I can certainly appreciate that!
I think the most exciting thing about Nobu coming to Melbourne is that the international restaurant community acknowledge that Australian and Melbourne are an exciting destination for dining. Its nice for the magazines to talk about it but with this type of estabilishment, it is reinforced in the minds of the general Joe Blogs.
Jack
It’s nothing new to see AA Gill go out on a limb and to even swim against the tide. One could say the same about Rockpool and maybe even Guillaume. That said, is Melbournes Crown precinct becoming a retirement zone for washed up burnt out chefs/restaurants from some place else, gasping for their last breathe? Seems Crown are only too happy to throw the life line maybe in some misguided attempt at gaining credibility. We know better though don’t we?
Ouch, thats almost as viscious as a rabid AA Gill!
I’d prefer the dive in a laneway too…
Matt, cool
Jack, Is it a recognition by Nobu or a big incentive from Crown?
AK, keep the rapier out for when they open, sorry, retire here.
Lucy, I guess you’ll bethere with Matt and I.
AK, I do agree with you re Neil and Nobu. However, I would beg to differ re M’sieur Brahimi on two points. Firstly, he’s still very much at the peak of his game here in Sydney, and secondly, he has yet to open at Crown, and therefore it might be a tad premature for you to spew vitriol. Vitriol is only witty when backed by facts. I guess my remarks would/should apply to Neil P and Nobu, but in the latter’s case there’s been a slew of bad reviews of his establishments worldwide, so that’s a pretty safe bet, as such. Rockpool Sydney has lifted its game somewhat of late .. so not sure what to make of that. That said, I am not fond of the idea of the casino as a dining destination - even if its going to be a la Vegas and its current spate of mega chefs/restaurants.
I totally agree and would also rather dine in a laneway, luckily these new prestige restaurants are opening on the edge of crown and if you choose to look the other way you can nearly forget that you are in a casino…
AK I totally disagree with you, I don’t believe that any of these new ventures are by washed up retired chefs/restauranteurs. Have you actually dined at Rockpool (Sydney or Melb)or Guillaume at Bennelong or Icebergs or North Bondi Italian, or Nobu. I don’t think it is wise to slag off these accomplished chefs/restauranteurs when they haven’t even opened their doors in Melbourne.
Ed- I achknowledge that Crown has probabley made a substantial incentive to Nobu and perhaps the others yet I’m sure they still actually where looking for an Australian site. Another example of this international support would clearly be Fifteen, done with Aussie money…in a lane way!
Jack
Check out A. A. Gill on the English in New York. (Via Tim Blair.) Too funny and a little cruel.
I realise I haven’t reallygiven my opinion on this whole debate. i’m off to a do at Crown tonight and will closely observe the whirly carpets and extras and blog a post and reply properly when I have formed my thoughts.
Kitchenhand, now you know what I left behind 11 years ago.
I picked up a check for an Englishman on the understanding he would pay me back…asked twice too.
Well, I have yet to experience a Brit pulling such a trick on me, and I’ve dined with my fair share of ‘em. The only people to pull such a meanie on me have been a French girl (I use the term loosely) and a Chinese chap. Hmm.
Have to agree with “gobba” on the “casino dining experience”.
I recently dined in some “profile” restaurants in Vegas - It’s a formula more than an experience.
To all that took offense to my somewhat tongue in cheek cynicism. I have actually dined at them all in their Sydney guises and while the experience was on every occasion fine, was not worth the pain in the wallet. I now leave these places to the tourists and the wannabes. For a great french feed in Sydney, Ortolan, french food, cooked by an Irishman in little Italy, without the pretense,go figure!
There is more to life than what you read about in the paper week after week. Have a nice day.
To me, this type of fine dining franchise doesn’t really appeal. I’d much rather eat at a chef’s own place like three, one, two, where the chef has complete control to change the menu regularly, to experiment, and deliver something unique. As these ’super chefs’ spread themselves thinner there is going to be less room for creativity. We are going to see these chefs become complacent and dish out a menu of their predictable ‘classics’. Which, I suppose, is what the rich punters at crown want, it’s just not how I’d choose to spend my fine dining dollar.
To me crown is convenient.
Sure these franchises lose some creativity along the way, but great produce and service remain. also easier to get a w/end booking in these massive restaurants than the lane way gems.
I just went to Nobu for the second time.
The first time the food was good and so was the service, but the second time the service was not so good. The food was still good but was shocked at the way I was treated by staff members. I was given the bill and basicly told to go, without warning, just after finishing a main. Perhaps this is new style of restaurant to hit the city and I am behind the times. I am booked to go to Vue de Monde for christmas, Cafe La in December and Rockpool next week, after this experience I think I will cancel tomorrow and just stay home. After all Nobu is the future for dining, right?
Last night someone was telling me how they were told they could eat 6.30 to 8.30 or 8.30 to 10.30. hate that stuff.