{"id":10023,"date":"2024-02-27T15:02:02","date_gmt":"2024-02-27T07:02:02","guid":{"rendered":"https:\/\/terroirsense.com\/?p=10023"},"modified":"2024-02-26T15:07:28","modified_gmt":"2024-02-26T07:07:28","slug":"restaurant-wine-review-duck-waffle-in-london","status":"publish","type":"post","link":"https:\/\/terroirsense.com\/zh\/p\/10023.html","title":{"rendered":"(English) Restaurant & Wine Review: Duck & Waffle in London"},"content":{"rendered":"

\u5bf9\u4e0d\u8d77\u8fd9\u7bc7\u6587\u7ae0\u6ca1\u6709\u4e2d\u6587\u7248\uff0c\u5176\u4ed6\u8bed\u8a00\u7248\u672c\u8bf7\u89c1English<\/a>\u3002 For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language.<\/p>

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Duck & Waffle<\/strong><\/p>\n

110 Bishopsgate, London EC2N 4AY<\/p>\n

Tel. +44 20 3640 7310<\/p>\n

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The dishes<\/em><\/strong><\/p>\n

P<\/strong>orridge, <\/strong>Morello cherries, pistachios and honey<\/p>\n

Duck Egg En Cocotte, <\/strong>wild mushrooms, Gruy\u00e8re, truffle, soldiers<\/p>\n

Duck & Waffle<\/strong>, crispy leg confit, fried duck egg, mustard maple syrup<\/p>\n

The wines<\/em><\/strong><\/p>\n

Philipponnat NV Champagne Brut Royal Reserve\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 92<\/strong><\/p>\n

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Blessed with one of the best 360 degrees views of London from its perch atop the 40th floor of its building Duck&Waffle is one of London\u2019s best loved dining spots (you get to the restaurant by entering from a smaller door at the side of the building\u2019s main entrance where a hostess awaits to greet you). Whether it\u2019s for an early morning breakfast (and it can be real<\/em> early, say at 06.00 so as to catch the sunrise, given that the place is open 24 hours straight) or a romantic late night dinner, surrounded by the starlit sky, the Duck&Waffle has won over generations of different hearts.<\/p>\n

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Actually, it\u2019s safe to say it has probably won over generations of taste buds too, because the food, though relatively straightforward and simple, is very well cooked and prepared, not to mention delicious. The restaurant also holds special events, such as celebrating Sunday Roast with a good deal on a three-course lunch, and \u201cWaffle Week\u201d in honour of International Waffle Day by specially creating both sweet and savoury waffle dishes. Examples of the former include the Eton Mess waffle (with mixed berry compote, crunchy meringue and blackberry ice cream), while the latter might include the mascarpone and wild garlic waffle. It also offers Champagne by the glass with breakfast, a very nice touch and one I didn\u2019t hesitate to take advantage of, given that Philipponnat\u2019s NV Royal Reserve Brut<\/strong> is always a winner. Fresh and lemony, but with a mellow roundness lying just beneath the initial zingy bite, this is always a sure-bet, crowd-pleasing Champagne that makes for an excellent aperitif but is big enough to stand up to the duck meat that is featured throughout the menu. And while the atmosphere and breathtaking views have rightly made the Duck&Waffle famous, here there can be no complaints about the food or service too. All the dishes are spot-on, and the service is not just fast and efficient, but also kind. In this light, I want to point out that should you not wish to take the usual way up to the restaurant (in a glass-walled elevator that if on the one hand allows you to see London as you glide up to the fortieth floor, on the other is not ideal for those who are scared of heights) the staff kindly accompanies you to another elevator in the back. This service elevator may not be as glamorous as the transparent-walled one, and it only takes you up to the 38th<\/sup> floor such that you then have to walk up two (short) flights more and corridors where there are offices, rooms and various other staff members milling about, but it does have the advantage of not leaving you with palpitations and dizziness prior to starting your meal.<\/p>\n

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The porridge was about as good as I have ever had, and the Morello cherries a real nice touch. The eggs in cocotte were simply splendid and the best dish of the day, with a rich, luscious, textured mouthfeel and oozing plenty of mushroomy and cheesy flavour. And as for the locale\u2019s signature dish, the duck and waffle, all I can say is it totally delivered: a glistening sunnyside up egg sits atop a well cooked, juicy piece of crisp skinned duck thigh nestled on a delicious waffle which which to finish things off with.<\/p>\n

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Duck&Waffle doesn\u2019t provide culinary fireworks, but then again, it doesn\u2019t have to. Everything about the place works well, making for a fun, enjoyable and even relaxing dining experience, which is saying quite something, given how packed the super-popular restaurant always is.\u00a0 In short, be you an early bird or a night owl or any another kind of bird, Duck&Waffle will be welcoming and satisfying at all hours of the day, breakfast, dinner and anything in between. Well done.<\/p>\n

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 <\/p>","protected":false},"excerpt":{"rendered":"

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by Ian D’Agata<\/p>\n","protected":false},"author":7,"featured_media":10029,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"pmpro_default_level":"","footnotes":"","_wp_rev_ctl_limit":""},"categories":[122],"tags":[],"class_list":["post-10023","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurant-and-wine","pmpro-has-access"],"acf":[],"_links":{"self":[{"href":"https:\/\/terroirsense.com\/zh\/wp-json\/wp\/v2\/posts\/10023","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/terroirsense.com\/zh\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/terroirsense.com\/zh\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/terroirsense.com\/zh\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/terroirsense.com\/zh\/wp-json\/wp\/v2\/comments?post=10023"}],"version-history":[{"count":0,"href":"https:\/\/terroirsense.com\/zh\/wp-json\/wp\/v2\/posts\/10023\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/terroirsense.com\/zh\/wp-json\/wp\/v2\/media\/10029"}],"wp:attachment":[{"href":"https:\/\/terroirsense.com\/zh\/wp-json\/wp\/v2\/media?parent=10023"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/terroirsense.com\/zh\/wp-json\/wp\/v2\/categories?post=10023"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/terroirsense.com\/zh\/wp-json\/wp\/v2\/tags?post=10023"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}