Prada will present a public exhibition tracing the history of the brand, from its origins in 1913 to the present day. Told through a selection of stories curated by co-creative directors Miuccia Prada and Raf Simons, the exhibition is as rich as it is intimate. More than 500 artifacts physical and digital will be on display, drawn from the fashion archive as well as decades-long engagements across art, architecture, culture, and sport.
Building on the success of the first iteration in 2014, this exhibition follows the groundbreaking trajectory of Prada, exploring the indelible impact of its vision on luxury, beauty, and fashion as an intellectual act. Not a spectacle, but an in-depth experience of astonishing variety, the exhibition depicts Prada through accumulation, close looking, and hospitality.
Diverse elements reveal the themes and ideas core to Prada. Some explore deep craft and skilled making, others reveal the manifold aesthetic contradictions at the heart of the brand, while others explore Miuccia Prada and Raf Simons’s ongoing quest to challenge traditional notions of luxury. Sharing new perspectives on 110 years of history, the exhibition grants unparalleled, firsthand access into the brand’s past, present, and future.
December 7, 2023 to January 21, 2024.
Logomania及Monogram可靠边站，暂告一段落。不以logo标识谈话来诠释你多富有， Quiet Luxury的低调奢华正在回归时尚圈，以独到的简约审美视角，探索和揉合了精湛匠心工艺与低调奢华生活艺术。我们不用高姿态喧哗，脱离俗世的装扮，以个人的独有个性形态去洋溢着与生俱来的精致魅力以及优雅气场，轻松明快地为自己注入全新的感性与魅力的同时，去抱拥品牌背后设计理念和传统工艺的出类拔萃，领悟低调名牌穿衣之道，毫不费力地穿出那effortless chic的时尚感，来学习对极致奢华的重塑与致敬的『蜕变之旅』去风靡全球的低调奢华风潮，土豪之感不再，让品味逐渐升呢。
以追求卓越，跳脫前行并著重与視觉感官的體驗去提升奢華品味，既穩重端莊，也休閒隨性，时刻展現脱俗的个性和时尚美感，散發著隨興優雅的氣質。珍貴材質與實用性結合，將精緻舒適發揮得淋漓盡致，去演繹日常華麗美學和意想不到的个人爾雅魅力。经典永恒久，意义铸非凡，Quiet luxury is an ode to classism， 默默地颂赞经典，以细致考究的标志性设计致意品牌的传承，演绎内敛优雅。细节精致，设计经得起时间考验，历久不衰。低调奢华，超凡出众，精益求精，能够成为经典，无需做出无谓的妥协，贵，就是要贵得有态度和有道理，不再独自探戈，不知者不罪，明者明！
Expect to indulge and be surrounded in the European feel and touches of elements in another level of luxury. While the building itself is heritage listed, the atmospheric and artistic Brasserie 1930 is a cut above. The entrance opens up to a world of chic, with marble-clad ode to the grand dining rooms of yesteryear, housed within the golden sandstone of the former Department of Education building on Bridge Street, Sydney.
The ambience is a stunning blend of old-world elegance and a sophisticated new world charm. The overall look is grand and sleek, with subtle, often abstracted, references to the surrounding city: table bases are of hefty white marble, the floors inlaid with mosaic-like patterns in darker earth tone shades. The soaring high ceilings and heritage detail of the room set an alluring new base in a neighbourhood that is never short of charm.
Delicately and artistically presented! The tart is made into a flower blossomed shape and filled up with flavoursome crab meat, it was placed neatly in the centre on a white stoneware. The tarts are covered completely with a bed of finely cut green chives and meticulously topped with vivid colour of round and firm caviar. It is light yet sensational and explodes on the palate. What’s not to like about this little morsel to pique the taste buds? A winner! The in-house made sourdough with cultured butter is another great bite that is so high end in taste and utterly to die for. If you are not careful you will keep ordering more……Who knew bread could taste this good!
<David Blackmore Beef Tartare, Mustard, Caper, Eschalot, Rye Crisp>
Beef Tartare can be done in a myriad of ways, but Brasserie 1930’s version and etiquette portion takes the prize as the most fabulous combination of ingredients and tastes so flavoursome. Somehow the kitchen has blended and married ingredients to a heightened level that left us wanting more. It was in a way intense with quintessential beef relish and tanginess with the premium beef supplied from Rangers Valley in Northern NSW.
A generous portion of a whole quail halved and grilled to a perfection of tender and smokey flavour, topped with green olive salsa and whipped feta. Quail is such a wonderful meat when cooked with expert hands and this was absolutely divine.
With essential ingredients and no use cutting corners, the best food and cooking takes time and is worth the wait. A whole roasted duck with roasted plum, fennel, spinach and a glazed eschalot, each style of cooking was tender, juicy and filled with flavours that had us salivating at every mouthful. This is a rendition of a whole duck that cannot be faulted and a definite triumph of presentation, flavor, execution and cooking skills. It is a jackpot.
<Coppertree Farms Ribeye, Bordelaise Sauce 600g>
Once again provenance must play a part in why a dish tastes so great – you always wonder if there is a big difference and this is testament to the worth of such flavoursome and tender meat. This was a sensational piece of meat that had a char-grilled finish and was so tender, with a texture that was a pleasure to chew and packed with flavor served with the classic rich and buttery demi-glace Bordelaise sauce. If steak is your thing then this 600g satisfying meat is a must order!
The meticulous design and exemplary service is the key for a memorable dining experience. It is a joyful coming together of culture and cuisine, with bountiful produce of the area in dishes that are at once traditional and creative, its culinary artistry is especially notable, as dishes become mini masterpieces and produce is elevated to starry heights. Dine into the groove of Brasserie 1930, as it is a feast for your senses and an unrivalled, world class culinary experience that awaits and OUI! Simply love it.
Design & Decor: 5/5
Food & Beverage: 5/5
Value For Money: 5/5
Since the opening of the highly anticipated Tiger Lane dining precinct in late 2022 especially for Canberrans, the introduction of the curated collection of modern pan-Asian dining scene has lifted to a more fun and sensible vibe. INARI was amongst the pioneers that brought in one of the most desirable and somewhat graceful Japanese dining experiences to delight your palate.
Design & Decor: 4/5
Food & Beverage: 4/5
Value For Money: 4/5
This desirable version is a mixture of eye fillet and dry-aged rump steak with a ravigote dressing and sour dough crostini. The ravigote dressing is a combination of egg, capers, Dijon mustard, horseradish, chive and shallots and while similar to many others, this seemed to have an edge that we loved beyond others. This was a beef tartare to remember, with just the right piquancy and we could have eaten another portion as it was so good. The meat quality is to die for!
This comes with avocado, lemon and brown butter vinaigrette with crispy garlic flakes that adds crunch and aromatic flavour on palate. Such a harmonious and delicious dish with four reasonable sliced sizes of tuna beautifully aligned and presented on dark stoneware. Each ingredient has its own say and nothing was overpowering. Simply delightful!
By the look at it, you may think it is one of those kind of pub foods. Re-think! The scampi was deep-fried to golden brown and served with Madagascan pepper cream, deep-fried parsley and grilled lemon wedge. It was light and perfectly battered and the chunky prawn remains juicy and firm to the bite. A truly simple pleasure!
Design & Decor: 4/5
Food & Beverage: 5/5
Value For Money: 5/5
In House Dried-Age Meat
A Hereford Beefstouw Melbourne
22 Duckboard Pl,
Tel: +61 3 9654 8297