There's no better way to celebrate the Christmas period with a festive Once you've got past the slightly overenthusiastic security on the front door - you enter an express glass lift which whisks you on an ear-popping journey up to the 40th floor. Read the review, Truffled burgers, truffled mac ’n’ cheese and extra truffle grated on your truffle if you like. Continue to fold the liquid until it is well mixed. British and European inspired breakfast, lunch, brunch, dinner and late-night offerings complemented by an ever-changing artisanal cocktail list. And maybe a Jamaican Mule or two. Three cheers for head chef Tom Salt. Constance | @croostifoodi April 10, 2018 To make a new reservation please. Meal for two, including wine and service, £110. You will notice that the freezing process has allowed the fat and alcohol to part, allowing for the alcohol to be filtered off cleanly and clearly. Duck & Waffle, London Picture: Lobster with lots of liquid loooove #butter - Check out Tripadvisor members' 60,583 candid photos and videos of Duck & Waffle No location selected. The dish features a buttermilk-battered and fried split Maine lobster tail served on top of a waffle made with the same mix used in the chain's famous Cheddar Bay biscuits. Slightly sweet delicious evening tipple. Please note that our offices will be closed during this time and we’ll respond to all inquiries upon reopening. We thank you for your patronage and look forward to hosting you at Duck & Waffle. Read the review, I am on a short, self-imposed ban from Rudie’s in Stoke Newington as it is impossible to swing by for jerk calamari or peppa shrimp without partaking in its glorious, rum-focused cocktail menu. Read the review, I love the Basque grill Lurra. Instead, here was a boisterous café-bar serving smoked short rib of beef glistening in birch syrup and burned sweet potato with horseradish crème fraîche. 1 More Saffa | Soaring the palette with Duck and Waffle Tasting and testing restaurant menus throughout London has become my mission. Duck & Waffle offers a playful take on traditional British cuisine with broad European influences emphasizing local, rustic, seasonal and sustainable ingredients. 3 Kanishka, Mayfair The brunch menu features the legendary duck and waffles, which involves crispy duck confit, fried duck egg and maple syrup all layered on top of a well-seasoned waffle. A beautiful, multi-floored London pub with a roof-top greenhouse for fancy group dinners. Duck & Waffle is temporarily closed. Start group order. 48K likes. Black Cow Vodka / cherry heering liqueur / Martini Rosso/ maraschino cherryStirred and served up. Monkey Shoulder whisky / salted caramel / pistachio & chocolate bitterStirred down and served over a chunk of ice. It’s a lurra, lurra fun. If you have an existing reservation, you can reschedule for a later date or cancel by following the link in your confirmation email. Fizzy and fresh with autumn notes. Prepare your freezer bag by adding both alcohols to it and then adding the mince meat, zest and sugar. Bag yourself a bottle of Taittinger while you’re at it. Order via supper.london. Check out the menu for Duck & Waffle.The menu includes breakfast, brunch, all day, late night, dessert, and cocktails. CAULIFLOWER & RED ONION PAKORA (v) coconut yoghurt, lime. No matter what type of brunch you’re looking for - we’ve got you covered. Bottle and reserve the liquid in a fridge for up to a week. Upstairs, chef Eryk Bautista conjures a brief, ever-pleasing menu focusing on Cornish meat, fish and veg. Inspired by broad European and British influences and spirit, the restaurant’s vibrant atmosphere encourages a convivial experience for guests through its array of dishes designed for sampling and sharing. Sexy Fish is possibly everything that is wrong with London to some people, which is why you’ll find me at the back drinking a Fish House Punch and eating prawn tempura. Gently add in the vodka and stir in to infuse, Transfer back to the heat source and add the remaining sugar and myrrh, Leave to infuse over a medium heat for 30mins, Allow to cool then filter, bottle and refrigerate, Add the frankincense and continue to stir in (do this with a disposable utensil such as a chop stick, as Frankincense is a sap and is incredibly sticky), Leave to infuse for 30-45mins, allow to cool then filter and bottle. Rich caramel and pistachio notes with chocolate finish. No large cameras, changeable lenses or video equipment allowed without prior authorization. Build the salads into 4 glass bowls. 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