Duck & Waffle lands in Edinburgh on February 1st

IN ITS first UK venture outside of London, the Duck & Waffle restaurant brand is to officially open a new branch in Edinburgh at the start of February.

Located within the St James Quarter, the restaurant promises to merge ‘dynamic interiors, unrivalled hospitality, a buzzy atmosphere, and mouth-watering signature fare’ to create an unforgettable ‘gastro diner’ experience, welcoming guests for breakfast, lunch, dinner and weekend brunch.

Brand founder Shimon Bokovza said: “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 will be culinary director Daniel Barbosa and executive Chef Lucia Gregusova, with a menu built around the brand’s 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 curated selection of signature comfort food and new, location-specific offerings.

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, there will be 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.

Other indulgences include the Duck Sliders, prepared with crispy shallots, scamorza, harissa mayo, and the option to add seared foie gras, and the decadent 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 Duck & Waffle itself, 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 flavour of their meat, and their sustainable farming efforts.

Edinburgh is one of the most charming cities I’ve been to,” said Mr 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.”

Duck & Waffle will also be bringing its boundary-breaking cocktails north, promising both inventive new libations and classics reimagined. On the Edinburgh cocktail menu customers can expect the Duck & Stormy, with Bacardi Carta Negra rum, coconut, lime, and ginger juice; 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; and the Yolk’s on You with vanilla vodka, oat milk, green Chartreuse and agave.