There's a flurry of chef's whites and suddenly Chen is jovially wandering around the room welcoming everyone to the evening and he stops and takes photos with us. Lobster, foie gras, zucchini flower, sea urchin and the famed Kinugasa mushroom feature and the excitement level goes up a notch at seeing the mouthwatering sounding dishes. Perusing the menu it comprises of a welcome cocktail, a six piece entree plate with 2 dishes from each Iron Chef and 2 dishes from the Observatory's Chef Haru, 5 mains and 1 dessert, all with matching wines. We are sitting with the other winner of the Australian Macadamias competition and her partner. They've set up tables in both the Globe Bar and the Galileo restaurant to accommodate everyone. When the grandfather clock strikes 6.30pm we are ushered into the Globe Bar. He gladly obliges and is friendly and approachable. Iron Chef Chen walks through the lobby and several people stop him and ask for a picture. There's also a real excitement in the air, the staff are buzzing around excitedly and ensure that people are greeted and taken care of and diners know that they're in for a There's a little competition between these book clutching Iron Chef fans with guarded questions like "So how many times have you seen them cook? Me I've seen them three times". Quite a distance and at considerable expense to be there but who confess that their income doesn't usually stretch to the heights of $500 a plate. People are mostly dressed up (although there I see a diner in t shirt and jeans) and range from wealthy looking older couples, corporate looking thirtysomethings to the book wielding fans, some who have traveled For them to host a total of 360 diners over the 3 nights must show that despite how long ago production ceased, the Iron Chefs still have a strong allure. Its a large crowd and apparently double the size of last years.
If you'd like to wake up to a delicious email just enter your email address below.Īrriving at 6pm we come across our fellow diners, all 120 of them.
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