74 Duke Street
Menu with Prices in the UK

Warm crusty French sourdough baguette served with churned Normandy salted butter and fleur de sel.

Crispy golden piped mashed potato rosettes baked until crisp on the exterior and fluffy within, served with tangy sour cream and finely snipped chives.

Hand-cooked salted potato crisps accompanied by a chilled caramelised onion, crème fraîche, and chive dip.

Slices of air-dried cured Cecina de León Spanish beef paired with Oscietra caviar and a toasted brioche dinner roll.

Warm baked Crottin de Chavignol goat's cheese over baby frisée, bitter leaves, candied walnuts, and aged cider vinaigrette.

Panko-crusted tender baby squid rings flash-fried crisp with red chilli slices, fresh coriander, and homemade garlic lemon aioli.

Creamy Pugliese burrata cheese served with ripe black figs, toasted hazelnut pesto, and micro basil leaves.

Hand-cut yellowfin tuna tartare tossed with ruby grapefruit, shallots, sesame oil, avocado emulsion, and crisp sesame crackers.

Braised baby leeks dressed with black truffle vinaigrette, toasted pistachio dukkah, and shaved summer truffle.

Golden all-butter puff pastry case overflowing with sauteed French girolles, chanterelles, and rich Périgord black truffle cream sauce.

Artisan duck liver terrine served with toasted sourdough brioche and spiced fig-quince chutney.

Crisp hearts of Romaine lettuce, aged 24-month Parmesan shavings, garlic sourdough croutons, and house-made creamy anchovy dressing.

Classic Duke Caesar salad topped with warm herb-marinated chargrilled corn-fed chicken breast strips.

Classic Duke Caesar salad topped with pan-seared king prawns seasoned with smoked paprika and garlic.

Finely shredded Napa cabbage, carrot ribbons, coriander, toasted cashews, crispy wonton strips, and soy-honey sesame vinaigrette.

Chopped summer market greens, charred sweetcorn, cherry tomatoes, avocado, radish, and zesty citrus-shallot dressing.

Prime Wagyu and chuck beef patty, melted American cheese, caramelised onion relish, crispy lettuce, house dijonnaise in a toasted brioche bun, served with frites maison.

Thinly shaved 28-day dry-aged prime rib of beef piled high in a toasted crusty baguette with melted Gruyère and horseradish crème, served with rich piping-hot beef jus for dipping and frites.

Tender grilled corn-fed chicken breast, crisp baby gem, shaved parmesan, black truffle Caesar dressing wrapped in a warm flour tortilla, served with frites maison.

Artisan sourdough toast layered with Paris ham, aged Comté cheese, Dijon mustard, and gratinéed with velvety nutmeg béchamel sauce.

Smoky plant patty, vegan smoked Applewood cheese, dill pickles, crisp lettuce, vegan dijonnaise on a toasted vegan bun, served with frites.

Prime 28-day dry-aged British beef tenderloin fillet seared in crushed Tellicherry black peppercorns, flamed with Courvoisier cognac and enriched with peppercorn cream jus, served with frites maison.

Ribeye steak cut from native British cattle, flame-grilled on the charbroiler with fresh parsley-garlic herb butter, served with watercress and frites maison.

Exceptional Grade A5 Gunma Wagyu striploin, flash-seared medium-rare on plancha with smoked Maldon sea salt, served with fresh tarragon béarnaise sauce.

Chargrilled farm-assured chicken breast braised in Dijon mustard, white wine, sweet paprika, and melted Comté cheese gratin.

Pan-seared tender British rose veal escalopes napped in a classic 17th-century Sauce Robert made with onion reduction, white wine, and sharp grain mustard.

Pan-roasted Scottish Loch Duart salmon fillet dusted with aromatic French vadouvan curry spice, served over crushed minted peas and lemongrass emulsion.

Grilled Atlantic king prawns split and gratinated in brandy-infused mustard egg yolks and Gruyère cheese glaze, served with charred lemon.

Ancient grain bronze-die rigatoni tossed in slow-simmered San Marzano spicy chilli tomato sugo, finished with freshly grated ricotta salata and fresh basil.

Acorn-fed Spanish Iberico pork chop chargrilled over charcoal, glazed with apple cider honey reduction, served with roasted shallots.

Hand-cut Maris Piper potatoes twice-cooked in pure sunflower oil until crisp and salted with rosemary sea salt.

Miniature pasta parcels filled with ricotta and black truffle, baked in rich parmesan cream.

French fine green beans tossed with confit garlic, shallots, and extra virgin olive oil.

Heritage baby carrots slow-roasted with blossom honey, fresh thyme, and cracked black pepper.

Tender butterhead lettuce leaves tossed with fresh tarragon, chives, and classic French red wine Dijon vinaigrette.

Ultra-smooth Joël Robuchon-style potato purée folded with Normandy butter and whole milk.

Silky smooth baked vanilla egg custard with dark amber caramel syrup, garnished with sweet Amarena Italian cherries.

Creamy slow-cooked Madagascar vanilla rice pudding drizzled with warm Breton salted butter caramel sauce.

Light French cheesecake made with fromage frais on a buttery sablé biscuit crust, served with tangy sheep's milk yogurt ice cream.

Decadent multi-layered Valrhona dark chocolate fudge cake layered with crunchy Piedmont hazelnut praliné and chocolate ganache.

Two freshly baked skillet brown butter dark chocolate chip cookies served warm with churned caramelised banana ice cream for two.

Three scoops of house-made French sorbets (Raspberry, Mango-Passionfruit, Lemon-Thyme) or Madagascan vanilla ice cream.

Tanqueray No. TEN gin, Noilly Prat dry vermouth, house-pickled balsamic cocktail onions, served ice-cold in chilled crystal.

Grey Goose vodka, Bombay Sapphire Premier Cru gin, Lillet Blanc, shaken with cracked ice and finished with a spiral lemon peel.

Laurent-Perrier Brut Champagne, gin, fresh lemon juice, and sugar syrup served in a tall crystal flute.

Woodford Reserve bourbon, cherry bitters, orange twist, flamed demerara sugar cube, over hand-carved ice sphere.

Cold-pressed Corsican mandarin juice, fresh rosemary, Mediterranean tonic water, and crushed pink peppercorns.

Clarified Granny Smith apple juice, elderflower cordial, fresh lime juice, topped with sparkling Perrier.

Mineral-driven white Burgundy with crisp green apple and saline flint notes, pairing with fish and oysters.

Robust southern Rhône red with notes of dark blackberry, wild herbs, black pepper, and leather for dry-aged steaks.

Elegant crisp Champagne with notes of white peach, citrus, and toasted brioche.

Iconic naturally carbonated French mineral water from Vergèze.

Pure natural mineral water from the French Alps.

Speciality roasted Arabica coffee beans extracted fresh.