Duck & Waffle will open the doors to its Edinburgh restaurant on 1st February. The critically acclaimed restaurant, which is the brand’s first UK venture outside of London, is located within St James Quarter. The restaurant will offer a gastro-diner experience, welcoming guests for breakfast, lunch, dinner and weekend brunch.
“We are thrilled to welcome our first guests into Duck & Waffle Edinburgh”, explains Duck & Waffle Brand Founder Shimon Bokovza, “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. The menu is 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 – Duck & Waffle Edinburgh’s menu sheds light on the integrity of the ingredients themselves. Vegetable-forward standouts include Pulled Aubergine with lyonnaise onions, goat’s curd and chervil, and Hispi Cabbage with miso brown butter, caperberries, and crispy shallots. From the raw offering: 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.
Building on a playful spirit of sharing the culinary experience, and an ‘ode to duck,’ are the Duck Sliders – prepared with crispy shallots, scamorza, harissa mayo, and the option to add seared foie gras. 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, distinguished for the extraordinary flavour of their meat, and their sustainable farming efforts.
For morning enthusiasts the breakfast and brunch menus – are not to be missed, showcasing the brand’s iconic sweet and savoury offering including a Duck Benedict prepared with smoked duck breast, the Full Elvis with PBJ, caramelised banana, Chantilly cream, and all the trimmings – inspired by some of ‘The King’s’ favourite ingredients and served over a waffle, 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 Torrejas – a take on French Toast made with maple caramel apples and served with cinnamon ice cream, and the craveworthy Sticky Toffee Waffle with butterscotch caramel sauce and clotted cream.
“Edinburgh is one of the most charming cities I’ve been to,” shares 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.”
Known for its iconoclastic cocktails and signature walk-around cocktail bar, Duck & Waffle Edinburgh will deliver inventive libations and classics, reimagined. Highlights include the bottled Duck & Stormy with Bacardi Carta Negra rum, coconut, lime, and ginger juice, and the culinary-minded Bone Marrow Cosmopolitan crafted with bone marrow-infused Grey Goose. The whimsical Waffle on the Rocks with waffle-flavoured Portobello vodka, St Germain elderflower liquor, Drambuie, and lime cordial layers in nostalgia, while the Yolk’s on You with vanilla vodka, oat milk, green Chartreuse, agave, features bright floral notes and refreshing acidity at the punchline.
Reservations are now open. The restaurant accepts bookings up to two months in advance.