The DOG has recently upped their pub grub game, with the launch of American-French eatery, Duke’s bistro - a casual bistro boasting small cosy corners and large communal tables alike. The large, open plan kitchen features two rotisseries and Executive Chef Dwayne Baber has created a menu of French classics with a modern twist, but at an affordable pub grub price. You can expect slow cooked meats, as well as smaller share plates and banquets for larger groups, so there is basically something from everyone, with dishes ranging from French Escargot Vol au Vent to whole joints of meat with an American twist like the Beer Brined Chicken.
In the way of drinks, there will be craft beers on tap, an impressive wine list, which basically covers off the world’s wine regions and a few signature cocktails like the New Orleans favourite; Sazerac, featuring a stirred absinthe, rye whiskey, sugar and peychaud bitters.
Image credit: The DOG