We change our menu weekly and we cook with the seasons using the best of the season’s produce. Our menu is an eclectic array of dishes that we’re either in the mood to eat or that take inspiration from a dish we've enjoyed somewhere along our journey. Whichever it is, we aim for it always to be a combination of simple cooking and delicious flavours.
We search out characterful wines for our wine list and work with a small number of suppliers who source well-made, honest natural and biodynamic wines from producers whose wine-making practices are carried out with love and care. We change our wine list by the glass as frequently as our food menu so that you (and we) get to enjoy new and interesting wines.
Ducksoup has a small local feel, we’re tiny but people like us that way - it’s cosy, and we have our own record player and collect vinyl, which is out for you to browse and play away - it all adds to the spirit of how we like things done.
We're often asked if we'll bring what we do out of ducksoup and come and cook for celebrations and special gatherings - and the answer is yes, we do.
“Small and bustling serving tapas y dishes of high quality”
The Daily Telegraph, Matthew Norman
“A bit Brit, a bit Med, a touch of Middleast maybe a hat tip to Scandinavia. Ducksoup is so perfectly a restaurant of today. I like Ducksoup.”
Metro, Marina O'Loughlin
“Ducksoup new Love? Ducksoup is a recipe to success..”