white rabbit echo yacht

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Echo Yachts’ Superyacht White Rabbit Scores a Lot of Firsts

Last week’s launch of 276-foot trimaran superyacht white rabbit thrusts the australian yachtbuilder into pole position, clocking in as “largest” three different ways..

Danielle Cutler

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After four years of design and construction, Australia-based Echo Yachts launched the 276-foot custom superyacht White Rabbit last week. At almost 3,000 gross tons, not only is it the largest superyacht ever built in Australia (by a factor of two in terms of volume and magnitude, according to Echo’s sales and marketing and project manager Chris Blackwell), but it is also the largest trimaran (tri-hull) superyacht in the world. Oh, and it also takes the prize as the largest aluminum superyacht in the world. And they’re not done; it’s the first diesel electric superyacht to be built in Australia, as well, Blackwell says.

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Award-winning Sorgiovanni Designs , also headquartered in Western Australia, teamed up with aluminum high-speed and multihull design specialists One2Three Naval Architects, Echo Yachts in-house design team for engineering, and Alia Interiors for the fully bespoke behemoth of a yacht. The overall process was managed by senior project manager Nick Gardiner.

Sorgiovanni’s trimaran design for White Rabbit includes a 64-foot beam, which, Blackwell explains, is much larger than monohull vessels of the same length. For example, the 275-foot Feadship Savannah has a 41-foot beam, while the 279-foot Lürssen Areti boasts one of 49 feet. This extra square footage provides the owners with expansive entertaining decks and palatial interior spaces uninterrupted by walls and pillars. It also enables Echo Yachts to use the middle hull for accommodations and the port- and starboard-side hulls for the propulsion machinery, ensuring noise and vibration sources are isolated from all of the guest spaces for optimal comfort, says Blackwell.

Sorgiovanni used the additional volume to create two master staterooms, three VIP staterooms, six guest cabins, and 25 crew cabins. All told, the superyacht accommodates 22 guests (up to 30 if all berths are used) and 32 crew.

More information on the yacht’s amenities and interiors will be revealed once the yacht has successfully completed its sea trials, but Blackwell did share that a large Jacuzzi sits on the top sundeck and, in addition, White Rabbit sports a huge, three-part swim platform made up of the three hulls. The side hulls have hydraulic bridges that extend inward to reach across to the center hull, making one very large beach terrace for diving, water sports, tender operations, jet-ski tie-up—you name it. He described it as being like a marina arrangement. Plus, the center hull’s swim platform houses a hydraulic sea stair that comes up out of the deck and forms stairs and a platform that ascend up to a high dock or descend down into the water for easy in and out from the water when diving.

Echo Yachts shadow vessel Charley travels with White Rabbit.  Photo: Courtesy Echo Yachts

Designed to carry two Naiad RIB tenders (also built in Australia), White Rabbit will travel with its 167-foot catamaran shadow vessel named Charley . Echo Yachts delivered Charley in January 2017 to White Rabbit’ s Singaporean owner. According to Blackwell, it has a helipad and carries a large assortment of watercraft, water-sports gear, a diving decompression chamber, and more. Charley is meant to keep White Rabbit uncluttered and focused on the cruising, luxury accommodations, and service functions.

With its diesel-electric Kongsberg/STADT and Rolls-Royce propulsion system, trimaran hull design, and custom Naiad ride-control stabilizers, White Rabbit presents an energy-efficient, comfortable, and quiet yacht.

Echo Yachts and sales and marketing/project manager Chris Blackwell will be at the Monaco Yacht Show at the end of September.

Danielle Cutler started covering yachts, marinas, and the yachting industry in 2005. Besides writing and editing yacht content for Robb Report, Danielle has worked for Yachts International and the…

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White Rabbit, the world’s largest luxury trimaran: all you need to know

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Written by Rachael Steele

Trimarans such as 84m/275.6ft luxury yacht WHITE RABBIT are a rarity within the luxury yachting industry, however the benefits of multiple hulls have been well recorded, providing greater stability and with top quality contemporary naval architecture, a smoother cruising experience with reduced noise and less of an environmental impact.

White Rabbit – exterior

Billionaire WHITE RABBIT Owner Goh Cheng Liang is one strong proponent for trimarans: His previous 61.4m/201ft luxury yacht built by North West Bay Yachts Pty Ltd. Australia – also named WHITE RABBIT – was a trimaran delivered in 2005 and accommodated up to 16 guests and 16 crew.

White Rabbit – interior

He is in an excellent position to judge their benefits, having started with a monohull from Feadship in 1989 before owning a second monohull in 1995 also named WHITE RABBIT. In 2001 he changed to a catamaran before going for his first trimaran in 2005, the 61m/201ft predecessor to the current – and fifth – WHITE RABBIT.

A 51/167ft luxury support catamaran named CHARLEY followed suit in 2017 that has on board a grand piano in the main salon, a sheltered observation deck and touch-n’-go helipad. The most impressive features aboard CHARLEY however are her dive store with a decompression chamber and a sonar system for finding wreck dives. The accommodation provides for five guests over three en-suite staterooms, and a crew of 13 to ensure that everything runs smoothly on board.

Echo Yachts also built the latest WHITE RABBIT trimaran launched in 2018, and at the  World Superyacht Awards 2019 she was nominated for the  Displacement Motor Yachts 2,000GT and above category, was a finalist in the  Best Exterior Styling Motor Yachts 60m and Above category at the  Boat International Design & Innovation Awards 2019 and won the  Best Naval Architecture: Displacement Motor Yachts category at the same awards show.

M/Y WHITE RABBIT has a wide beam of 20m/65.6ft, which is 5m/16.4ft wider than most monohulls in this same size category. As a result she has a large interior volume of 2,940 GT, which is comparable to monohulls of 90m/295ft in size: Recently refitted 85.1m/279ft SOLANDGE weighs in at 2,899 GT, while 108m/354ft Benetti giga yacht IJE is not so far off with an interior volume of 3,367 GT.

Indoor socialising

When it came to creating the interior layout for WHITE RABBIT, Sam Sorgiovanni had practice with the previous smaller luxury trimaran. Owner Goh Cheng Liang provided a clear brief: The larger vessel was to be used by extended family encompassing multiple generations with the capacity for corporate use. The resulting accommodation sleeps up to 30 guests across 11 en-suite cabins consisting of 2 Master suites, 3 VIP staterooms and 6 other guest cabins. Each family member was consulted for their input on the accommodation and entertaining areas (totalling 1,200m²/12,916ft²), and the response was overwhelmingly ‘more of the same from 61-metre WHITE RABBIT, just on a larger scale’. The art deco styling of the smaller trimaran has also been transferred, albeit in a more subtle fashion, such as the wall sconces and the jellyfish-like light column at the main salon bar.

Brushed Tasmanian oak in a chequered pattern can be found throughout the decks and adds a welcoming touch to the elegant interiors designed to suit a formal event as much as family time together.

As the crew of 32 are on call around the clock, they are almost just as well catered for as the guests and have a massive mess and lounge on the main deck forward that has plenty of natural light and great views. Sorgiovanni requested the cabinetry and furnishings be custom made by Alia Yachts in Turkey following their quality collaboration on M/Y RUYA in 2016.

The open plan main salon places a more contemporary lounge to port, while to starboard the space is designed to suit the older generations. While there is a degree of privacy between the two spaces, there is still a connection that prevents separation altogether. Farther aft is the bar, games room and dining area. As there are no TVs in the cabins (except the Owner’s), the younger generations are not hidden away throughout their time on board and are instead engaging with the rest of the group.

White Rabbit – decor element

A sweeping staircase leads from the main deck foyer to the upper deck, where the skylounge has a more cosy and intimate atmosphere after the expansive main salon. This media-focused room is furnished with a karaoke area and a baby grand piano. The guest accommodation placed upon this level enjoys excellent views through large yet more traditional windows that create a ‘viewing portal’ effect while maintaining guest privacy. Instead of an abundance of wardrobe space, guests have a bench to lay out their belongings, as those on board are expected to spend much of their time in the social areas and at each destination, using their cabins only for rest and the en-suite facilities.

White Rabbit – twin cabin

The sundeck above provides another games lounge within the forward section along with a cinema fitted with chairs that shake with the on-screen action.

Life alfresco

Outside, the broad beam provides plenty of room for dockside events hosting up to 200 guests.

As a result of having three hulls there are three swim platforms, the centre on being the largest for sunbathing beside the water, while the side platforms have staircases for access to the main deck aft.

Both this area and the upper deck are designed for alfresco dining, while the foredeck is more suited to outdoor lounging with two circular drinks tables and plenty of seating for the whole group to watch the sunset or a local regatta. The bow section is used for storing the larger water toys and tenders, which are launched and retrieved using a Davit crane.

The sundeck is furnished with a spa pool and sunbeds, while to the aft, a large alfresco dining table is placed beneath the shade of an overhang.

White Rabbit – top view

The outdoor spaces seem sparse in comparison to the rich interior detail, yet this suits the family fine as they spend most of their time together conversing indoors, exploring their destinations or playing in the water.

Engineering

When it comes to on board comfort through engineering, trimarans provide a smoother on board experience during cruising, while at anchor and in bow-on weather when compared to monohulls of approximately the same displacement. It is only in stern-quartering seas that trimarans under-perform in comparison, and to combat this effect the naval architects used experience gained from the previous design of the 64m/209ft WHITE RABBIT trimaran to add solutions such as the four large Naiad fins around the centre hull. To reduce the roll, each hull was designed with significant flare and the Owner is able to choose the buoyancy in the outer hulls to match his comfort preference.

The three streamlined hulls also create less drag in the water and from this comes another advantage over single-hulled luxury yachts: Under typical cruising conditions trimarans use 40% less power, thereby reducing running costs as well as fuel consumption.

The interior arrangement needed to be modified on the later WHITE RABBIT trimaran as the Owner – who had a cabin in the centre hull where the majority of the engineering was also housed – wanted noise to be limited, and to reach this goal he gave Echo Yachts free reign to explore alternative solutions. As a result, recorded sound levels in the lower deck Master suite were at just 40db while cruising at 13 knots, and noise levels were even quieter on the decks above.

White Rabbit – Exterior

Four Caterpillar C32 generators of 940kW each and two C18 generators of 550kW each are installed on board and use a Kongsberg power management system. Only two gensets are required for a cruising speed of 12 knots, of which 25% (500kW) is used to run on board systems at the same time using 320 litres of fuel an hour. M/Y WHITE RABBIT has a transatlantic-crossing range of 5,000 nautical miles on just 166,200 litres of fuel. In comparison, SOLANDGE has a capacity of 222,000 litres.

The engineering team decided on diesel-electric propulsion with generators placed in the outer hulls to power STADT electric motors in the centre hull, where two Rolls-Royce variable pitch props are situated.

MORE INFO AND IMAGES OF WHITE RABBIT

Please contact CharterWorld - the luxury yacht charter specialist - for more on superyacht news item "White Rabbit, the world's largest luxury trimaran: all you need to know".

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WHITE RABBIT Interior & Exterior Photos

83.99m  /  275'7 | echo yachts | 2018.

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White Rabbit Specifications

• Name White Rabbit
• Model Custom
• Hull Colour -
• Naval Architect One2Three Naval Architects
• Exterior Designer Sorgiovanni Designs
• Interior Designer Sorgiovanni Designs
• Length Overall 84.0m
• Length at Waterline -
• Draft (min) -
• Draft (max) -
• Gross Tonnage -
• Cabins Total -
• Hull Configuration Trimaran
• Hull Material Aluminium
• Superstructure -
• Deck Material -
• Fuel Type -
• Manufacturer -
• Total Power -
• Propulsion -
• Max Speed -
• Cruising Speed -
• Fuel Capacity -
• Water Capacity -
• Generator -
• Stabilizers -
• Thrusters -
• Amenities -
• Yacht Builder Echo Yachts View profile
• Naval Architect One2Three Naval Architects No profile available
• Exterior Designer Sorgiovanni Designs View profile
• Interior Designer Sorgiovanni Designs View profile

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Singapore-Owned White Rabbit Inspires Echo Yachts To Go ‘Eco’

Inspired by Singapore-owned trimaran White Rabbit, Australia’s Echo Yachts is focused on becoming a ‘super-eco, custom-superyacht builder’

Echo Yachts, a specialist in building custom superyachts and refit, has declared that it’s focusing its new product development efforts on advanced-engineered, ecologically-focused superyachts for like-minded clients, following the response to the Singapore-owned White Rabbit trimaran.

Built by Echo Yachts, the Singapore-owned White Rabbit is an 84m trimaran

Mark Stothard, the company’s owner and CEO, said: “Echo Yachts will always custom design and build to suit each client’s requirements, but moving forward we’ll be focusing our efforts on new superyacht designs that, first and foremost, utilise technologically advanced and sustainable solutions.

“There are no good reasons for our industry to keep perpetuating outdated technologies and hull designs of the past. If we’re going to promote new products, let’s promote the best possible.”

The catalyst for the new direction has been driven by feedback from owners and senior members of the industry about the 84m White Rabbit , combined with the environmental gains and running-cost improvements delivered by the platform of the diesel-electric trimaran, which Echo launched at its West Australia facility in 2018.

Owned by a Singaporean family and based in the city-state, White Rabbit has been recognised for its efficient tri-hull form and unique propulsion-system arrangement, which improves power and fuel efficiency by 40 per cent compared to conventional monohull superyachts of similar volume, speed and range, according to Echo.

The bow of White Rabbit, showing the efficient hull design that saves running costs

At the forefront of applying Australia’s world-renowned aluminium multihull construction expertise to custom megayachts, Echo intends to improve its yachts with environmentally-conscious power sources, power storage, propulsion, equipment and construction-material technologies.

“Our industry, like many others, has a responsibility to our environment and future generations to embrace the latest available technology and develop it at every opportunity. This reduces waste, pollution and spend on running costs, so money can be better invested elsewhere,” Stothard said.

“We are putting the call out far and wide. If you’re a supplier of innovative green-tech solutions for superyachts, a Captain or broker with good ideas and suggestions, or an owner looking to step away from the old and into new super-efficient superyachts, we encourage you to reach out to us.”

www.echomarinegroup.com

The original article appears in Yacht Style Issue 51. Email [email protected] for print subscription enquiries or subscribe to the Magzter version at: www.magzter.com/SG/Lux-Inc-Media/Yacht-Style/Fashion/

Yacht Style Issue 51: ‘The Personalities Issue’ Is Out Now!

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The White Rabbit restaurant specializes in modern Russian food.

The British fine dining magazine Restaurant has included White Rabbit, a restaurant in Moscow, in its yearly World's 50 Best  Restaurants   list ” assigning it a prestigious 18th place. The ranking is based on a poll of international  chefs , restaurateurs, and restaurant critics.

White Rabbit specializes in modern Russian food, enriching traditional cuisine with such extravagant delicacies as Yalta rapa whelk, caviar, Black sea oysters and Crimean truffles.

“Chef Vladimir Mukhin is in the vanguard of a new wave of young Russian culinary talents. Known as much for his use of local, seasonal ingredients as for his charisma, Mukhin is making international waves,” says the top-50 list’s website .

Located in the heart Moscow, White Rabbit provides its visitors with a stunning 360-degree view of the city from a glass dome on the 16th floor of Smolensky Passage overlooking the Arbat, the Ministry of Foreign Affairs, the Moskva River, and the Moscow City business complex.

The restaurant entered the list in 23rd place in last year’s top 50, earning the Highest New Entry Award.

A place in the world’s top 50 is sometimes compared to a Michelin star: reservations, and concomitant financial success, raise considerably for those who manages to top the list.

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2018 Primetime Emmy & James Beard Award Winner

Reviving classic Russian cuisine

Oct 19 2018.

Roads & Kingdoms talks to Russian chef Vladimir Mukhin of Moscow’s super-restaurant, White Rabbit.

Still in his mid-30’s, Vladimir Mukhin is already one of Russia’s best known chefs and the leading culinary light of the White Rabbit Group, which has 16 restaurants around the country. The most well-known of these, Moscow’s  White Rabbit , was named one of the 50 best restaurants in the world last year. Roads & Kingdoms’ Nathan Thornburgh talked to Mukhin in Moscow about being a fifth-generation chef, reviving classic Russian cuisine, and finding good product in the age of embargoes.

Nathan Thornburgh: Tell me about White Rabbit, what is the food? What are you trying to accomplish there?

Vladimir Mukhin: The White Rabbit is a big restaurant. We’re trying to revive Russian cuisine. I’m a fifth-generation chef, so I’m passionate about the food we create. During the Soviet Union period, we killed Russian food. Classic Russian recipes became too simplified. For example, usually you drink tea, but if you want to be, just to be creative, want to make the tea with milk, you can’t. It would be like stealing milk from the government. People went to jail.

When I was growing up, I remember my grandfather coming to the kitchen and crying because he couldn’t experiment with his food.

Thornburgh: Wow. I remember this famous photo session with Che Guevara which came up with some of his best pictures, maybe two incredible iconic portraits came from an entire roll of film, and the photographer went to him and showed him this roll of film and Che said, What the hell are you doing? You wasted all of these images. You took 30 pictures to get one? That’s the government’s film. It’s a similar mentality.   So you’re telling the story of a kind of cuisine that was lost on the Soviet history and now you’re playing with this idea of finding it again. What does your process look like? Do you get as many grandmothers as you can round up and just kind of shake recipes out of them? How were you doing this?

Mukhin: I just try to work with as many local farmers and producers as I can, so we can use as many Russian ingredients as we can.

Thornburgh: So this is a close relationship.

Mukhin: Yes. I traveled throughout Russia—not just the big cities, but also the villages to talk with older people.

Thornburgh: You know I think people don’t understand the vastness of Russia, and how big it’s collection of cultures and languages and cuisines is. What parts of the country influences your food?

Mukhin: I’m inspired by the whole country. It’s a big territory, and sometimes it feels like it’s too big. I try and use different techniques and ingredients from all over the country, which I think makes my menus distinct.

We have an a la carte menu with about 50 dishes of classical Russian food. Everything looks modern because I’m a young chef. But if you close your eyes and try these dishes, you’ll taste 100% classic Russian flavors.

I want to highlight all aspects of Russian cuisine. Before the Olympic Games in Sochi, we opened a restaurant there, not just to make money, but to expose people visiting for the Olympics to Russian food. That’s why we opened The Red Fox restaurant. It’s all about Russian ingredients.

Thornburgh: Sochi, at least when I’ve been there, is like a Miami Beach. It’s like a place to get pizza and sushi, and go to the nightclubs.

Mukhin: You been?

Thornburgh: Yeah.

Mukhin: It’s crazy.

Thornburgh: It’s a little crazy, but it’s interesting to bring in Red Fox and sort of say okay, because people are coming out, let’s bring Russia to Sochi.

Mukhin: It was incredible. We had thousands of visitors at the restaurant.  

Thornburgh: So you really looked internally for inspiration. Did working outside of Russia motivate you to focus on Russian cuisine?

Mukhin: Yes. I spent time working in Avignon, France. I worked with Christian Etienne, and he would make a special Russian meal once a year.  It was crazy.

Thornburgh: How was the food?

Mukhin: It was shit. I told him that I would cook real Russian food for him, and I did. I cooked borscht, blinis, and other classics. He liked it and said that once a year we should use my recipes, but with his influence. I agreed, and we went on to make amazing food. Eventually, I wanted to come back to my motherland. So I left and I started working on making White Rabbit a reality.

Thornburgh: When people go to White Rabbit, what are they going to find?

Mukhin: Someone once told me that there is a new Russian cuisine and an old Russian cuisine. I think Russian cuisine is going through an evolution. So I hope people will come and see evolution at White Rabbit.

Thornburgh: Great. Always good to end on an invite. Thank you.

Mukhin: Thank you so much.

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A GREAT DINNER IN MOSCOW - Restaurant White Rabbit

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• Moscow    
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“A GREAT DINNER IN MOSCOW” Review of Restaurant White Rabbit

A full view over Moscow, great decoration, romantic atmosphere, creative presentation of the dishes to be eaten, excelent food, great service. Very comfortable, cozy and charming. Delicious foods and drinks. A must to visit in Moscow!

• Excellent 2,093
• Very good 733
• Average 368
• Terrible 246
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651 - 655 of 3,631 reviews

When you visit Moscow, you must visit the White Rabbit, near metro Smolenskaya! The food is great, nicely priced, and the restaurant has a great atmosphere. The view of the city makes the restaurant an excellent stop for tourists.

Once inside you can feel good service and wonderful dining atmosphere. Meals are creative and delicious, especially dessert. It is suitable for dating or family gatherings. The landscape is very beautiful. I think it is worth to experience.

It is clear that this chef has lost control of his restaurant. This is not what one would expect from a restaurant ranked #23 in the world. Ive read comments about price from other reviews and I disagree with them because when you visit a restaurant with this reputation you expect to pay a lot for the food and service. So for us, the money was not the issue. We were prepared to simply have a gastronomical experience. We booked White Rabbit after seeing the episode on Chef's Table. Imagine how excited we were!! There were ten of us traveling to Russia for a wedding. My girlfriend who booked is a chef in Colorado so wherever we eat we critique and she also opens our eyes to new experiences and flavors. Two of us arrived early to a not so warm reception by our waiter who never said hello and just asked if we wanted a drink. He was just too busy to greet us properly and that is what I would have expected. When our other friends arrived we arranged ourselves and all was good. We ordered drinks. I ordered a Cosmopolitan which I am picky about but this was one of the worse one's I've had. Very sweet and dark in color. My chef friend ordered the same and agreed. We sent them back and they came back better. Later on we ordered another and they came sweet and dark in color...again!! Next...to the menu. The main reason we came was to order the food we saw on Chef's Table. Guess what...unless your whole group is ordering the Tasting Menu which includes all those foods...YOU CANNOT ORDER IT!!! How disappointing is that!! The menu had a lot of choices but not anything on Chef's Table!! It has been two weeks since I went so I cannot remember exactly what I ate but I could tell you that it was nothing special. My group did not receive their food at the same time. There was so much confusion with the service that one member of our group did not even eat after 3 1/2 hours and was picking off everyone else's plate. The weird thing was that he was having the same food his daughter was having and she got hers!! At the 3 1/2 hour mark we started to become angry. We had already spoken to the manager and that was pretty useless. Some of our group cancelled their meal because it was too late in the evening to eat a whole entree ( we arrived at 8:00 so now it is 11:30). Can you believe they never offered us anything? Not coffee...not dessert. But they did hurry to bring the check which someone in our group tore us...that's how disgusted we were. It was the worse experience I've ever had in a top restaurant and I would tell you that there are other great restaurants in Russia that I'd go to first. This is just too commercial and not special. We have a top restaurant in Colorado that when you visit you feel like you've had an amazing experience and can't wait to go back. This is not the case. The service is awful and the food is good...just not #23 in the world good.

We sincerely apologize for such a bad experience while visiting our restaurant. I am very sorry about the situation. We invite you to visit our restaurant once again as we want to regain our good reputation in your eyes and arrange a truly memorable evening for you, I would be very grateful for your reply to my mail [email protected] Thank you for taking out your time to review, feedback from our guests is very important to us. This helps us to work on mistakes and correct them. We really hope to see you again among our guests. We are very sorry for this confluence of circumstances and situations with you in the past visit to the restaurant.

I visited White Rabbit last Friday, with a group of 8, expecting nothing but the best from a restaurant named top 50 three years in a row. Top 50 in the world that is. I will start off by giving the chef a big thumb up for his effort - the food was great, when it eventually made it to our table... Accustomed with the restaurant and bar scene in Moscow I knew Friday nights tend to be busy. Given the restaurants status and the featuring on Netflix Chef’s Table I called White Rabbit a good week ahead of my visit. We were 8 foodies, 6 of whom visiting from abroad for the weekend, looking for a good meal and a proper start to an eventful weekend. I placed the reservation by phone. A few years back White Rabbit cancelled my reservation for 14th of February due to a system error on their website, hence the phone call this time. I understood the person I was talking to had some difficulties speaking English. In order to avoid yet another random cancellation I made the hostess on the other line read back the details of my reservation. It was confirmed, 8 people - 21:00 16th of June (last Friday). Luckily for our company my better half decided to make sure everything was fine with our reservation earlier the night of our dinner. This was crucial. When she, a native Russian speaker, called the restaurant the reservation was in their system but only for 4 – four – people. They apologized their mistake and assured us they would accommodate us according to the initial reservation. By now I am a bit upset but everything is fine, and I am looking forward to our dinner. We arrived at 9 PM / 21:00. White Rabbit do offer indoor and outdoor seating. For the evening they did not have a table for us inside. We were placed on the terrace, outdoors. A quite charming space but due to the unusually cold June night in Moscow a few of our friends felt cold. We were given blankets and a few heating lamps to help fight the cold. I believe Alexander was our waiter, a polite and articulate man. Our orders for food and drinks were taken quickly. Unfortunately, this was the only part of the rest of our evening that went as you would expect in such an establishment. I guess Gordon Ramsay at one point would have kicked in the kitchen door and cooked the food himself. Because he was not there, and our closest chef friend was not in the company we simply told our waiter and waitress (in charge of pouring wine and drinks yet not a sommelier) about our growing dissatisfaction with the long waiting time. After making several remarks about the delayed service the waiter eventually offered a “compensation” as an apology on the behalf of the restaurant. Given the fact that it took some minutes to hang our coats and jackets, get to the table and place the order what was to come is just NOT acceptable in an establishment amongst the top 50 best restaurants in the world. It took 2 hours (!!!) yes - two hours - from we arrived until the starters (!) made it to our table. During this time we had anxiously been awaiting our meal and managed to finish a few bottles of wine. When the starters finally arrived it took about 35 minutes until the main courses arrived, this was definitely more acceptable. 2,5 hours into service we had already decided to leave without dessert. Some of us just lost the appetite after the by far slowest starter service we had ever experienced in a proper restaurant. The bill made it to the table in light speed and to our surprise the only compensation we were offered was a shot of homemade berry vodka. Disappointed we left without trying the famous duo of honey cakes. A restaurant flexing muscles against 2 and 3 Michelin star restaurants should have enough self respect to waive parts of the bill or at least come up with a pretty good excuse to why a group of 8 were left alone without food for 2 hours. Any restaurateur or functional manager would offer something better than a shot of vodka for a party of 8 neglected for such an amount of time. We were absolutely shocked; we left a complaint on the restaurant’s own complaint card but there has still not been any sort of reply. Our waiter was also told that we were expecting more from the restaurant given its reputation. I guess you can be really lucky visiting White Rabbit on a weekday, or during lunch as I see fellow reviewers are writing. But for our 6 friends flying in for the weekend White Rabbit left them, and us, with a bad taste and an impression which will stay with us for years to come. I can’t do anything but ask you to consider your options before booking a table. I would not feel comfortable recommending White Rabbit to anyone given our horrific experience. If it wasn’t for the taste of the food I would definitely give this a 1 out of 5 star recommendation. Hopefully Mr. Zarkov and Chef Mukhin reads this review and make sure other guests are not let down by what must be some major communications problems within the staff. Sincerely

We sincerely apologize for such a bad experience while visiting our restaurant. Thank you for taking out your time to review, feedback from our guests is very important to us. I am very sorry about the situation. We invite you to visit our restaurant once again as we want to regain our good reputation in your eyes and arrange a truly memorable evening for you, I would be very grateful for your reply to my mail [email protected] We really hope to see you again among our guests. We are very sorry for this confluence of circumstances and situations with you in the past visit to the restaurant.

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