Partick Duck Club is exactly the type of comfortable and accomplished restaurant everyone would like to have at the end of their street. Expect a stylish, compact dining room and confident cooking. We like the tartan clad booths and would linger awhile at the small bar near the kitchen. Mostly, we like their straightforward approach to creating dishes from excellent Scottish produce.
Ross McDonald and Greig Hutcheson have worked together for the past 17 years, including at One Devonshire Gardens, Cameron House and then Cafezique for the last nine years before setting out on their own early last year in their first solo venture.
The focus is on quality comfort food and Partick Duck Club is already a neighbourhood favourite, a two minute walk from Byres Road, on a residential corner on Hyndland Street. They’ve recently had a flurry of positive reviews.
A bit about the name: there was a tavern that stood on Old Dumbarton Road, a favourite of a group of Glasgow merchants and professors. In 1810 they formed the Duck Club of Partick and would dine each Saturday on local roast duck from the River Kelvin, served with sage and onion with green peas, and washed down with pints of ale. Not a bad way to spend the weekend.
Duck does feature prominently on the menu here but doesn’t dominate. Local restaurants should emulate their meticulous attention to ingredients and flavour combinations that elevates simple starters like torched highland brie with crisp gem lettuce and cress on toasted sourdough with truffle honey (£7.25). Or salt baked beetroot with goats cheese cream and toasted hazelnuts (£5.75). Both are a real treat.
For mains, try the shredded sesame duck leg with honey, soy and ginger on a Freedom Bakery bun with crunchy slaw (£8.95). There’s hearty, warming winter fare like shepherd’s pie or mac ‘n’ cheese, alongside interesting vegetarian dishes.
The all-day brunch menu, served 9am to 9.30pm is another reason to visit. Look for the shakshuka baked eggs, green harissa and toasted sourdough (£9.50), or the innovative, rich combination of 24 hour beef short rib and duck egg Benedict (£10.75).
Whatever time of day you visit, always order the duck fat fries topped with nduja jam and sour cream if available (£4.95). They are outstanding. A spicy, tastily fried combo that’s ideal for any Glasgow table.
Join the Partick Duck Club for somewhere to eat in January that’s small but perfectly formed.
Partick Duck Club
27 Hyndland Street
T: 0141 334 9909
On the Menu: Partick Duck Club
lunch & dinner monday-sunday 11am-9.30pm
crispy tahini cauliflower £5.50
mull lobster scampi £11.50
salt baked beetroot with goats’ cheese cream & toasted hazelnuts £5.75
soup & freedom bakery sourdough £4.95
langoustine bisque £6.95
torched highland brie, crisp gem & cress, toasted sourdough, truffle honey £7.25
duck club bun- all on freedom bakery brioche
shredded sesame duck leg with honey, soy & ginger, crunchy slaw £8.95
orkney langoustine, chive & lemon butter, baby gem £11.95
marinated & battered crispy halloumi, red pepper hot sauce, sour cream & baby gem £8.75
burger- perthshire beef & spiced pork, bomber cheese, slaw, apple & beer sauce £9.75
shepherd’s pie, slow cooked lamb shoulder, crispy neck, cheese mash £13.50
24 hour beef short rib, buttery mash, peas, carrots & mushroom ketchup £14.50
duck leg, crispy duck egg, duck fat chips, spiced pineapple chutney £14.75
mac & cheese with grain mustard, caramelised & crispy onions £10.50
winter veggie hash with sweet parsnips, sprouts, blue cheese & pickled walnuts £10.75
pan fried north sea hake, squash, cavolo nero, pancetta butter £14
beer battered haddock, chips, tartare, peas, pickled onion small £7.75/large £12.75
duck fat fries
honey mustard mayo, crispy bacon & spring onion £4.95
bomber cheese & hollandaise £4.95
tobacco onions, aioli & chives £4.95
big salad with fresh herbs, pomegranate, sunflower seeds & spring onion £4.75
buttery mash £4
sprouts, pancetta butter & white wine £4.50