At Deer Duck Bistro, owner/Head Chef Harry Kumar specialises in degustation and sharing menus based on contemporary and European cuisine paired with a fine selection of wines.
Deer Duck Bistro is an eclectic mix of antiques and objets d’art. Plush period furniture, ornate gilt-framed artworks and dark mood lighting provide for a fine dining experience with smart, friendly service in a variety of intimate spaces.
The menu is best enjoyed as a degustation (five course, short seven course or long nine course). Start with an amuse-bouche, followed by a blue cheese tart that features delicate shortcrust, complemented with sweet caramelised grape, tart Waldorf salad and a subtle blue cheese flavour. The orecchiette stuffed with mushrooms and truffle oil, and served with speck and gremolata, is a pasta dish that allows all the flavours to shine through. Follow with the sous-vide duck: tender strips of duck breast served on pumpkin with tiny heirloom carrots and a piquant cherry sauce.
PSST! The dishes are relatively small, so the long course menu is not overpowering.