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The Fresh New Season Menu

Entrées:

Szechuan and Chinese Five Spice Chilli Squid served with lime aioli 16 gf, df 
Flaming Chicken Wings 6 pieces with sweet chilli sauce?
Fried Prawn Dumplings filled with white cabbage, chives, soybean oil & spring onion 14
Mixed Olives marinated in garlic, rosemary, thyme oil and sun-dried tomatoes 8 vg gf
Hummus & Sourdough with cauliflower floret, red onion, currant and sumac dressing 12
Cheese Board Brie, Cheddar & Blue with fresh fruit, mixed nuts & crackers 17

Pub Classics:

Chicken Schnitzel with coleslaw and fries 22
Rocks Beer Battered Flathead with salad, fries and tartare sauce 22(GF on request)
Beef Nachos with Mexican salsa, sour cream, avocado mash and mozzarella 20
Beef Nachos with Mexican salsa, sour cream, avocado mash and mozzarella 20
Angus Beef Burger served with fries 20
Grilled Chicken Burger with Bacon served with fries 20 
Grilled Halloumi Burger served with fries 22

Salads:

Poke Style Salad with Chicken, Falafel or Salmon(+$3), fresh avocado, mixed quinoa, snow peas, radishes and charred corn 22 v, vg, df

The Duck Chef’s Specials 

Prawn Linguini with chilli, garlic, and rocket in lemon sauce 26
Homemade Beef Bolognese Lasagna with fresh garden salad 22
Ricotta Gnocchi with seasonal vegetables and salsa verde 24 v
Pan Fried Salmon with charred corn, snow peas, salsa verde and charred tomatoes 28 (gf)
Slow Cooked Beef Brisket with sweet potato wedges, kohlrabi, cauliflower and gravy 28
300g Grass-Fed Sirloin Steak with chat potatoes, sweet corn and roasted mixed capsicum 32 (gf)

Sides:

Fries served with aioli 6
Sweet Potato Fries served with aioli 7 
Side Salad 8
Sweet Corn On The Cobwith butter 9

74 Rose St, Chippendale NSW 2008

hello@theduckinnpubandkitchen.com

(02) 9319 4415