Like its tiny dining room, Ducksoup’s menu of European shared plates is small; it changes daily, in accordance with whatever the chef was crushing on at the market. (Tip: Don’t expect duck soup – there is none.) Previous belly-pleasers include charred octopus, pink fir potatoes, capers and chile; spiced carrots with goat’s milk yogurt and coriander; and lemon ricotta and blackcurrant tart. The wine selection includes an orange from Austria, a sparkling Italian and some fruity whites and reds.
Special Dishes: Daily Changing Menu, Wine
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