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Duck breast, cherries & smoked beets
€28mains
The duck is dry-aged for ten days, which concentrates the flavour and lets us serve the skin properly crisp. The cherries bring the acidity the richness needs, and the beets spend an hour in the smoker before they ever meet the plate.
On the plate
- Duck breast dry-aged 10 days, cooked rosé
- Sour cherry jus finished with a knob of butter
- Beetroot smoked over oak chips
- Crisp potato mille-feuille, 20 layers
Good to know
Served pink unless you ask otherwise. Contains dairy. The kitchen can plate a half portion for children.
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Book a table
Tell us when and how many, we confirm by phone within the hour during service days.
Tables are held for fifteen minutes past the booked time.