SINCE ITS highly anticipated opening on 1st February 2023 and nestling comfortably into its St James Quarter home, Duck & Waffle has welcomed more than 20,000 people through its doors.
Bringing a brand new, unique all-day dining experience to the city, Duck & Waffle has successfully shaken the feathers of the Edinburgh food scene and generated plenty of positive conversation among those who have had the chance to experience everything that the venue has to offer; from dynamic interiors, unrivalled hospitality and a buzzy atmosphere to mouth-watering signature fare and stunningly curated cocktails.
At the heart of the venue lie the experiential chef counters, where a team of 20 chefs led by Executive Chef Lucia Gregusova and Culinary Director Daniel Barbosa have made a whopping 15,000 waffles, using over 25,000 eggs to deliver an array of culinary favourites using locally sourced produce.
Standouts include the venue’s iconic namesake dish with more than 8000 plates served, made with crispy duck leg confit, fried duck egg and a mustard maple syrup on a buttermilk waffle. The Edinburgh exclusive – and proving to be a favourite with the locals – the deeply decadent Deep-Fried Haggis Bar, made with a rich layering of ox cheek, haggis and duck fat caramel, served with a side of Bovril, has seen more than 1000 dishes sold. Other popular items include Steamed Scottish Mussels with preserved lemon, fennel and fermented chilli, the vegetarian Puy Lentil & Sweet Onion Ragout or the breakfast favourite Duck Benedict made with smoked duck breast, poached eggs, hollandaise and sriracha.
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“Scotland is such a special place; we are grateful for the local community that has embraced us. We are working hard to deliver the best dining experience in Edinburgh,supporting local producers and using the best local ingredients – that’s a win for everyone, including our guests who can enjoy this level of quality.” says Culinary Director Daniel Barbosa.
At the signature walk-around cocktail bar, Duck & Waffle Edinburgh is serving up strong competition with its inventive cocktail libations and classics. Highlights include: Tropic of Conversation, which has been enjoyed by more than 1500 visitors, the bottled Duck & Stormy, the culinary-minded Bone Marrow Cosmopolitan, and the whimsical Waffle on the Rocks.
Consistently innovating, this month Duck & Waffle is debuting new spring dishes including a vegetarian take on its signature namesake: ‘A Wanna Be Duck & Waffle’ made with crispy hen of the woods mushroom, fried duck egg, mustard maple syrup, the Cacio e Peppe Ravioli with grated Pecorino and pepper emulsion, and Roasted Fillet of John Dory with beurre blanc, lilliput capers, samphire, parsley, new potatoes among others.
While at the bar, it’s not just the drinks that are being shaken and stirred – the restaurant is doing it too, with the introduction of the new Oyster Happy Hour, available every Monday to Friday between 4-6pm, offering £1.5 oysters and £9 martinis.
During the warmer months, the wrap-around open-air terrace overlooking the bustling Register Square will welcome guests, providing a sought-after escape from the hustle and bustle below.
Duck & Waffle Edinburgh reservations can be made via the website at https://duckandwaffle.com/edinburgh/reservations/. The restaurant accepts bookings up to two months in advance.
