Duck & Waffle to open Edinburgh site

Duck and Waffle is set to open a new site in Edinburgh on 1 February, marking the brand’s first UK venture outside of London. The new site is located within St James Quarter, and will “merge dynamic interiors, unrivalled hospitality, a buzzy atmosphere, and mouth-watering signature fare to create an unforgettable ‘gastro diner’ experience”. Duck and Waffle Edinburgh’s kitchen will be led by culinary director Daniel Barbosa and executive chef Lucia Gregusova. Welcoming guests for breakfast, lunch, dinner and weekend brunch, the menu is built around the brand’s namesake dish, made with crispy duck leg confit, fried duck egg and a mustard maple syrup on a buttermilk waffle. Duck and Waffle Edinburgh’s menu is also inspired by Scotland’s local produce, the brand said. Vegetable dishes include pulled aubergine with lyonnaise onions, goat’s curd and chervil, and hispi cabbage with miso brown butter, caperberries, and crispy shallots. The raw offering includes 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. Duck sliders also feature and are prepared with crispy shallots, scamorza, harissa mayo, with the option to add seared foie gras. In addition, the deep fried haggis bar - a rich layering of ox cheek, haggis, and duck fat caramel, served with a side of Bovril, will also be available. Alongside the signature Duck and Waffle dish, larger plates include 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. The breakfast and brunch menus include a duck benedict prepared with smoked duck breast, the Full Elvis with PBJ, caramelised banana, Chantilly cream, or the Duck Egg en Cocotte with wild mushrooms, Gruyère, truffle, and soldiers. New creations for Edinburgh also incorporate international flavours, as seen in the homemade chickpea dhal with grilled flatbread, poached eggs and coriander, and shakshuka with harissa yoghurt and black chilli flakes. Duck and 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.” Culinary director Daniel Barbosa added: “Edinburgh is one of the most charming cities I’ve been to. 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 and Sons Quality Meat, Central Produce, and I.J. Mellis cheesemongers, to George Anderson and Sons, David Lowrie Fish Merchants, and Ochil Foods – to name a few.”

Duck & Waffle to open Edinburgh site

Duck and Waffle Edinburgh’s kitchen will be led by culinary director Daniel Barbosa and executive chef Lucia Gregusova

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