Served with duck jus, fennel and slices of apricot, it’s very tender and has all the beautiful qualities of duck without tasting too gamey. If you ask the hotel and restaurant staff what their favourite dish is, the answer will be unanimous: the Macedon duck breast that is dry-aged in house for seven days. It’s reminiscent of lobster bisque combined with creamy tomato risotto, and it’s incredibly comforting. Start off with an order of the salty and buttery house-baked tomato and oregano focaccia, followed by the fregola made with lobster emulsion and barbequed scallops. That means you can have as many entrees, mains and desserts as your heart desires. A five-course chef's selection menu will be available from January 27, but if you're not a fan of a set menu, you can order each item individually. The menu is curated by executive chef Sam Moore and features seasonal contemporary Australian fare with some European influences. The marbled tables, brass light fixtures and plush seating ensure your eyes will be feasting as well. You’ll enter via the ground floor of the Hilton Little Queen Street and immediately be greeted by a double-height coffered ceiling, ornate plasterwork and decorated columns. Have you ever dreamt of experiencing the grandeur described in The Great Gatsby ? If so, that’s entirely possible by booking in for a dinner within the Art Deco-inspired halls of Luci.
