Recent filings show turnover at the Bray site, which is one of only five UK restaurants to hold three Michelin stars, was £6.35m in the 12 months to 28 May 2017, with pre-tax profits of almost £533,145.
2017 was the first full year of trading for the Fat Duck after it migrated to Melbourne for a nine-month pop-up during a revamp of its UK restaurant in 2015.
The move saw the whole team, as well as the crockery, cutlery and equipment, head Down Under before the original site reopened in September 2015.
The Fat Duck posted losses of £361,582 in 2016 after completing a £2.5m refurbishment of the Bray restaurant.
In newly-filed accounts director Peter Moody said the board was “pleased” with the restaurant’s recent performance.
However, he added that rising ingredient costs and the increasing National Living Wage – which will reach £7.83 an hour from 1 April – could pose a threat to future profitability.
The restaurant “depends on its ability to attract talented employees to continue its operations”, he said.
Executive chef Jonny Lake is leaving his role this month to pursue personal projects. He has been at the restaurant group since 2005, when he joined as a chef de partie.
The Fat Duck, which was opened by Blumenthal in 1995, serves a “personalised” menu based around memories of childhood holidays.
Reservation costs up to £325 per person, excluding drinks and an optional 12.5% service charge.