If you have your finger on the pulse of Sydney's dining scene, then chances are you've already heard of Duke. Something about a couple of young bucks opening their own restaurant in a town which has clearly been set aside exclusively for old chefs? Preposterous, I know, but it happened.
The two young guns behind this anomaly are Mitch Orr (formerly of Sepia and the 2010 Josephine Pignolet Award winner) and Thomas Lim (ex-Tets alum), and the boys bring with them much more than just age as a point of difference. The menu of tasting plates at Duke has a sense of whimsy rarely seen in Sydney's food scene, offering refinement one moment before thumbing its nose at the whole dining institution the next. The result is a menu that has the elegance and clean flavours of a kingfish gin and tonic sitting comfortably alongside the playfulness of deep fried chicken wings and sriracha hot sauce.
It's this slightly irreverent choice of which rules to follow and which to break that gives Duke its unique charm. Throw in a short, sharp cocktail list of reimagined classics from Bartender Magazine's 2007 Bartender of the Year, Charles Ainsbury, and a clued-in front-of-house team led by the affable Kylie Javier, and you'll start to get a pretty good picture of what Sydney's next-gen food scene looks like.
Nick Eggert
Open
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Breakfast
Lunch
Dinner
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Late
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Tue-Wed 7pm-midnight Thu 7pm-1am Fri-Sat 7pm-2am
Modern Australian
Entree: $6-$8
Mains: $10-$22
Dessert: $4-$12
Payment accepted: MasterCard, Visa, Diners Club and American Express
Licensed with bar. Wine is available by the glass.
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