One of the world’s most luxurious Chinese restaurants will open its first Australian outpost in Melbourne next year, as part of Crown’s $200m hospitality overhaul.
Hong Kong fine diner Mott 32— recognised by Michelin and World’s 50 Best — is set to open next March, with the Herald Sun also able to exclusively reveal two new venues by US hospitality tycoon Andy Masi will be joining the rollout.
Las Vegas Mexican restaurant Amaya and speak-easy The Barbershop Cuts and Cocktails will open in 2028.
They join world-best butcher Victor Churchill, and newly named gastropub Bellevue Bar and Terrace, in Crown’s mega 15-venue rollout over the next 18 months.
Founder Malcolm Wood assured Melburnians his tenth Mott 32 restaurant would be nothing like his other international projects in Singapore, Vancouver or Las Vegas.
“We will 100 per cent not do a copy-paste, that’s one of the reasons for our success,” he said.
“Your city has a high culinary intelligence. The food culture is executed at a high standard… you do food exceptionally well and some of the best restaurants come out of Australia.”
“In Melbourne and Sydney, you can’t just run a franchise and expect it to work. You have to do things right and bring your A-game.”
Mr Wood said one of the reasons he was initially drawn to open a Melbourne outpost was the city’s receptiveness to the cuisine and culture.
“You can’t be cocky going into a city expecting it to work, you have to localise the brand to the market, dial up and create a menu accordingly,” he said.
“We also feel Crown is a fantastic partner and a great space, with great locations for us further down the line.”
One dish that’ll stay on the extensive, modern Cantonese menu is Mott 32’s signature apple wood roasted Peking duck, which takes two days to make.
“In Hong Kong, in Chinese culture, you go to a restaurant because its famous for a certain type of cuisine. (The people) would never go to one restaurant mixing it up…. we’ve broken every single rule,” Mr Wood said.
Mott 32 is actively recruiting for an executive chef and restaurant team, with a head chef already locked down.
The 160-seater will live in the former Silks restaurant and will be designed by the internationally acclaimed Joyce Wang Studios.
Also part of Crown’s expansion is the addition of Mr Masi’s two Las Vegas venues Amaya Modern Mexican and The Barbershop Cuts and Cocktails.
Amaya, a vibey casual restaurant, will deliver a fire-powered menu of fresh seafood, meat and share-style plates, washed back with tequila and mescal-spiked cocktails.
Barbershop will double as a working barber and hidden cocktail lounge boasting an exclusive whisky list.
Crown Melbourne chief executive Ed Domingo said: “This next wave of openings signals our ambition to re-imagine Crown Melbourne as a world-class entertainment destination for the next generation of guests and Melburnians.”
“Building on a proud history of securing Australian-first brands alongside standout local icons, we’re delivering experiences you won’t find anywhere else in the country – right here on the Southbank riverfront.”