An invitation to Davis research station's midwinter 'restaurant', named for a world-famous UK venue, sparked a surprise response from staff at the exclusive eatery.
Davis station chef John Greiner designed an intricate eight-course menu for midwinter lunch in June and named the station's cafeteria the Fat Penguin - after celebrity chef Heston Blumenthal's Fat Duck in Berkshire.
The team at Davis sent a traditional midwinter invitation to the Fat Duck and were delighted to receive a video message back.
(In the tradition of the true creative genius, Chef Greiner was too busy to respond to questions, nominating station doctor and sous chef, Winnie Yum, to answer instead).
"When it came to naming our restaurant we wanted one that reflected the level of culinary excellence to which we aspire," Dr Yum said.
"Equally important, however, was choosing a name that was undeniably fun and never took itself too seriously—a philosophy that remains at the heart of The Fat Penguin."
The Fat Penguin menu included delicacies like an amuse-bouche of parsnip veloute with bacon dust, oxtail ravioli and truffle jus and a main course of seared duck breast with beetroot and sweet potato.
The Fat Duck has three Michelin stars – one of only 100 restaurants in Europe.
The Fat Penguin did not concern itself with such banalities.
"In the words of [famous chef] Marco Pierre White, our legacy is not in the stars you win, but the standards you set", Dr Yum said.
"Beneath Antarctica's crystal-clear southern skies, we are not just reaching for one, two or three stars, but the entire galaxy. We chase not recognition, but perfection."
As part of midwinter preparations, invitations were sent to several distinguished culinary figures and institutions.
"We were delighted that The Fat Duck responded with such warmth and generosity," Dr Yum said.
The midwinter event also rated a mention in the Fat Duck's staff newsletter.
Happily for expeditioners, the Fat Penguin experience came with their year-long station commitment.
Lunch at the Fat Duck, on the other hand, will set you back £475 ($AUD900) per person.
