Review on Duke of Wellington
Yet another gastro-conversion of a down-home West End boozer, the Duke of Wellington has traded its affectionately shabby look for chandeliers, wood floors and gilt mirrors in the bar, with leather banquettes, groovy lights and framed copies of letters written by the Duke adding atmosphere to the cosy upstairs dining room.
The food is much the same in both areas, although prices are higher and dishes a shade more involved on the first floor. Menus are seasonal and based on careful sourcing, and there's a strong French undertow to the repertoire.
Meat from Ginger Pig is one of the stars (look for the loin of pork with a gutsy combo of braised Puy lentils, morteau sausage, Alsace bacon and Hispi cabbage). Elsewhere, you might encounter crab bisque, steak tartare, line-caught sea bass with braised artichokes, chanterelles, peas and potatoes or Scottish venison with butternut squash purée, pickled red cabbage and walnuts. Finish in traditional style with rice pud or chocolate and mint pot.
Duke of Wellington is also featured in: Good Food GuideRate this Restaurant
Restaurant Opening Times
Lunch: 12.00 - 3.00pm Fri (12.00 - 4.30pm Sun)
Dinner: 6.30 - 10.00pm (7.00 - 10.00pm Sat) (7.00 - 9.00pm Sun)
Accepted credit cards
Visa, Master Card