Breakfast is from 10-1pm on the weekends - with a nourishing start to the day our breakfast menu changes with the seasons featuring eggs, various ways, our home-cured bacon, sausages and our Lebanese style flatbreads with labneh & dukkah. Coffee of course, and our home-made seasonal kombucha, drinking vinegars.

Breakfast Highlights: Beirut breakfast - Flatbreads, labneh, honey + sweet pistachio dukka; Porridge, poached quince, toasted nuts + seeds. Masala omelette, cucumber pickle, onion seed yoghurt + flatbreads. Cod’s roe, toast, watercress + soft egg. Garlic mushrooms, poached eggs + toast. Ham hock + potato hash, fried egg + fig mustard.

Drink: Our own made seasonal kombuchas and drinking vinegars.

Lunch & Dinner

From 1pm onwards its lunch through to dinner.  From Tuesday - Friday we have a lunch special, a plate of something seasonal and delicious for £10 with wine or a house-made soft drink.  Our menu celebrates the seasons of the Mediterranean and changes weekly.  Friday - Sunday has the addition of our 'daily slow braise or large dish for sharing' which comes out of the oven at 7pm - when its gone its gone!  

We serve a small list of natural or bio-dynamic wines - these also change weekly so there are always some new and exciting producers to try by the glass as well as a carefully selected list by the bottle.

What we’re eating this week:

Radicchio, golden raisins, pinenuts + salted ricotta. Spiced squash, chickpeas, garlic yoghurt + coriander. Purple sprouting broccoli, brown crab + chilli butter. Clams, rosemary, chilli + fideu. Rare lamb, puntarella, anchovy + mint. Chanterelles, cavolo nero, polenta + egg yolk. Pappardelle, partridge + pancetta ragu.






Our Restaurants

Our drinks are all made in-house, we ferment and craft our drinks from scratch everyday, in the same way we do our ferments and pickles.  So you'll find seasonal made drinking vinegars, elixirs and infused kombuchas. Our wine list is all natural or bio-dynamic and changes weekly. We always have something new and exciting producers to try by the glass and a short and carefully selected list by the bottle.  We do a couple of cocktails that put our fermented drinks to use, so these also change with the seasons.  And for those that just want to go home, our wines are available to take home by the bottle.

What we’re brewing and drinking this week: Pear + Celery Kombucha, Beetroot and Carrot Drinking Vinegar, Blackberry Daiquiri.

Ducksoup, 41 Dean Street, London, W1D 4PY