You might also think they would be predictable, but then you'd be wrong again: they have avoided cliché, avoided the Michelin trap and the tourist trap, charge normal prices for the food (it will cost you £25 to visit the top of The Shard, no food included), and instead, have done their own thing. The menu looks interesting, features items rarely found elsewhere while the food itself tends to be full on with flavour: it's a winning formula.
This is our second visit to D&W and with the snow outside ensuring we had no view (for the restaurant now nestled amongst the clouds), it bothered us not one bit, for while our first visit might have been partly motivated by the draw of altitude, this time, we're simply here for the food. What is different to our last visit is that we have chosen a Sunday for the brunch menu. We've been doing something of a 'Sunday lunch challenge' for a while now with mixed results: being well fed on a Sunday in London is not as easy as you'd think. We had wanted to eat at D&W on previous Sundays but found it fully booked, so with a little planning, here we are, back on the 40th floor.
The brunch menu is divided up between 'brunch favourites', 'eggs', sweets (but not desserts), and large plates, the last of these being duck & waffle itself, sirloin steak or a whole roast chicken. We took a little selection of plates to share from around the menu.
Chef Dan Doherty also kindly sent out a venison carpaccio sitting on a base of pear and macadamia, together with pine embers (a vestige of Christmas), and all of this on the Himalayan salt block. Beautifully done, amusing, tasty, all then typically Duck & Waffle. If the venison was subtle, bacon wrapped dates were anything but. With linguica sausage inside the wrap also, three of these dark sticky parcels arrive at the table and each one takes three or four good bites to see it away: it's rich, hearty and quite frankly gorgeous.
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