Restaurants

Grand Duk Opens in Sydney

By Marina Cilona - 07 Oct 2015

the grand duk new restaurant in sydney
the grand duk new restaurant in sydney
the grand duk new restaurant in sydney
the grand duk new restaurant in sydney
the grand duk new restaurant in sydney
the grand duk new restaurant in sydney
the grand duk new restaurant in sydney
the grand duk new restaurant in sydney
the grand duk new restaurant in sydney
the grand duk new restaurant in sydney
the grand duk new restaurant in sydney
the grand duk new restaurant in sydney
the grand duk new restaurant in sydney
the grand duk new restaurant in sydney
the grand duk new restaurant in sydney
the grand duk new restaurant in sydney
the grand duk new restaurant in sydney
the grand duk new restaurant in sydney
the grand duk new restaurant in sydney
the grand duk new restaurant in sydney

We’re no strangers to the tasty slow-cooked treats at the three Naked Duck restaurants in Darling Quarter, Mascot and Castlereigh Street, and now the brand has stretched to a fourth offering in Grosvenor Place in the foyer of Harry Siedler’s iconic skyscraper.  

Grand Duk specialises in relaxed, sit-down meals in a sleek, bistro-style setting. The menu focusses on delectable slow cooked and braised meats, including pulled lamb and pork, eight-hour roast pork belly, and confit duck prepared by Naked Duck alum Matthew Fletcher. And, if you thought you might start that summer diet before Christmas, think again because there’s also a range of lush cheeses and house made pastries on offer (apologies to what would have been your bangin’ summer bod).

Although the menu is mostly mod-Oz, a subtle Vietnamese influence from owners Amy Le and Khoa Nguyen can also be seen in the robust and slightly sweetened offering of spiced duck salad and braised meat, as well as sweet and thick Vietnamese coffee and a Rose of Hanoi signature cocktail.

The restaurant interior, which was created by Sydney design firm, H&E Architects is designed to welcome patrons with a mix of indoor and outdoor spaces. Seating is broken up into a blend of high and low dining suitable for small groups, busy singles and communal dining, while aged brass, leather, and hand-scrapped timber offer an understated, slightly colonial feel.

Open for breakfast, lunch and dinner (including a fully licensed bar and Vietnamese tapas menu at night—yep, Vietnamese tapas!), Grand Duk will also service desk jockeys with several takeaway options served from an outdoor lunch counter. What once was a depressing dining district, the CBD is certainly lifting its game, and we really couldn’t be happier about the whole thing.


Image credit: Grand Duk

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