A new member of Darlinghurst’s Flinders Hotel family has moved in. A contrast to the grungy, L.A dive-bar style of the downstairs pub, Duke Bistro is about shared plates and global flavours.
Offering bistro dining in a relaxed environment, the atmosphere takes cues from British colonial style, pulled together in a way that only Melbourne designer Michael Delaney (Honky Tonks, Sorry Grandma! Third Class), can create.
Kylie Javier (Tetsuya’s, The Bentley Bar) heads up a motley crew including chefs Thomas Lim (previously at Tetsuya’s) and 2010 Young Chef of the Year Mitch Orr, who have been busy developing an eclectic tasting menu that hone their diverse culinary backgrounds. Self-admitted fans of culinary humour and irony, expect to see dishes like kingfish G&T, tater tots, oxtail and bone marrow gravy with edamame and tendril as well as fried rabbit with celery, thyme, malt and mayo among the seasonal menu.
Cocktail bartenders Charles Ainsbury and Andy Penney bring over twenty years of local and international experience to the game and they take their craft seriously, so you don’t have to. Sip from an evolving list of seasonal cocktails, as well as a wine list spanning a moving feast of alternative varietals, artisan producers and natural wines, orchestrated by Joel Amos.
Whether it’s cocktails and snacks at the bar, or a more substantial bistro experience, Duke is open till midnight most nights, and 2am Fridays and Saturdays, making this newcomer a welcome addition to Sydney’s late night dining scene.
Open Tue-Thur 7pm – Midnight, Fri-Sat 7pm – 2ish
Book 9332 3180, email@example.com
Interwebs: www.dukebistro.com.au | @dukebistro