NEW DISHES
A few new plates have landed in the Duke kitchen, and they’re very much our kind of thing. Comforting, a bit indulgent, and built to sit happily next to a good pint.
Wild mushroom & truffle gnocchi
Pan seared gnocchi with deep earthy mushrooms and just enough truffle to make it feel special without going over the top.
Chicken parmigiana
Crispy chicken, rich tomato sauce and melted cheese. One of those dishes that just hits every time.
Imperial stout slow-braised beef cheek
Beef cheek cooked low and slow in imperial stout until it’s meltingly tender, packed with deep, rich, wintery flavour.
Big flavours, quality ingredients, and the sort of food you come back for.
