It seems we finally have the date for one of the most hotly anticipated restaurant openings of this year.
The highly anticipated Duck & Waffle opening will take place next month, with the high-end restaurant team confirming they will open their first restaurant outside of London in Edinburgh's St James Quarter on February 1.
The critically acclaimed restaurant hopes to create an "unforgettable gastro diner experience" that has become the hallmark of the brand, welcoming guests for breakfast, lunch, dinner and weekend brunch.
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Speaking about the launch, Duck & Waffle Brand Founder Shimon Bokovza said: "We are thrilled to welcome our first guests into Duck & Waffle Edinburgh.
“From the stunning interior design to the creative dishes on our menu, it’s an experience that promises elements of surprise and delight for those who dine with us – no matter the time of the day.”
At the helm of Duck & Waffle Edinburgh’s kitchen is culinary director Daniel Barbosa and executive chef Lucia Gregusova, with the menu built around its iconic, namesake dish - made with crispy duck leg confit, fried duck egg and a mustard maple syrup on a buttermilk waffle and supported by a playful take on comfort food – a curated selection of signatures and new, location-specific offerings.
Inspired by Scotland’s bountiful selection of products - the freshest produce, seafood, meats, and cheeses - the team confirmed Duck & Waffle Edinburgh's menu will shed light on the integrity of the ingredients themselves.
The top dishes include vegetable-forward standouts such as the Pulled Aubergine with lyonnaise onions, goat’s curd and chervil, and Hispi Cabbage with miso brown butter, caperberries, and crispy shallots.
While the 'raw offering' will feature dishes such as the vibrant Hand-Dived Scallop with apple, jalapeño, and truffled orange dressing; and the brand’s staple Angus Beef Tartare with pickled onion, mustard, Marmite-cured egg yolk, and crispy bread.
Other unique dishes include the Duck Sliders – prepared with crispy shallots, scamorza, harissa mayo, and the option to add seared foie gras for a bit of indulgence. And, the Deep Fried Haggis Bar - a rich layering of ox cheek, haggis, and duck fat caramel, served with a side of Bovril.
Rounding out the ‘All Day’ menu are large plates like the famous Duck & Waffle – with two million sold and counting – the Whole Roasted Sea Bass with lilliput capers, potatoes, mussels, beurre blanc, and coriander; and grass-fed steaks sourced from Scottish-local John Gilmour Butchers, singled out for their great flavour and sustainable farming efforts.
There will also be breakfast and brunch menus, which showcase sweet and savoury flavours including a Duck Benedict prepared with smoked duck breast, the Full Elvis (inspired by some of ‘The King’s’ favourite ingredients) with PBJ, caramelised banana, Chantilly cream, and all the trimmings, or the Duck Egg en Cocotte with wild mushrooms, Gruyère, truffle, and soldiers.
New creations for Edinburgh incorporate comforting, international flavours, as seen in the Homemade Chickpea Dhal with grilled flatbread, poached eggs and coriander, and Shakshuka with harissa yoghurt and black chili flakes.
For a sweet finish, the beloved Torrejas – a take on French Toast made with maple caramel apples and served with cinnamon ice cream, and the Sticky Toffee Waffle with butterscotch caramel sauce and clotted cream, are both sure to be big hits with foodies.
Their signature walk-around cocktail bar will also be serving up an exclusive range of mixed drinks including the likes of the Duck & Stormy (Bacardi Carta Negra rum, coconut, lime, and ginger juice), the culinary-minded Bone Marrow Cosmopolitan (crafted with bone marrow-infused Grey Goose) and The Waffle on the Rocks with waffle-flavoured Portobello vodka, St Germain elderflower liquor, Drambuie, and lime cordial.
Reservations are now open and can be made via the Duck & Waffle website (The restaurant accepts bookings up to two months in advance), with the new restaurant opening on February 1 and running from Sunday to Wednesday 8am until 12am and Thursday to Saturday 8 am until 1am.
“Edinburgh is one of the most charming cities I’ve been to,” said culinary director Daniel Barbosa. “I came across beautiful produce and that has influenced the way the menu was designed.
"All of our beef, cheese, and shellfish are from Scotland – the quality of the Scottish products is second to none. These preferred purveyors range from Campbell & Sons Quality Meat, Central Produce, and I.J. Mellis cheesemongers, to George Anderson & Sons, David Lowrie Fish Merchants, and Ochil Foods – to name a few."
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