Duchy - (Near City of London, london)

5 /5 Maria Panaseti: Highly recommended for a cozy, quiet evening. Most of the dishes were 10/10 while the rest was 9/10. An extensive list of amazing wines, the owner has great suggestions based on what we like. Thank you for such a lovely evening.

5 /5 Fuad Tabba: We went there for dinner on a Friday. When we first arrived at 1845, there was barely anyone there, but then it filled up quickly. Service started out rather slow, especially considering that it was practically empty. However, after the initial slowness, it proceeded at the right pace. Food was not being rushed, and we didnt have to wait long between dishes. Plenty of time to chat and relax. Generally speaking, service was very friendly and helpful. We ordered the homemade bread, which was delicious. This is the best restaurant (not bakery) homemade bread Ive had in a really long time. We ordered the gougeres, which were probably my least favorite dish. A bit on the dry side, and the filling wasnt that flavorful. The boudin noir was delicious, as were the sweetbreads. For a main, we shared the rabbit en croute, and that was really done right. The meat cooked just right, the sauce flavorful, and the crust buttery. It seems they change the menu often, so I would going again a while to see whats new. All in all, a 4.5 rounded up to 5.

5 /5 Ankur: Formidable food, fabulous people. We chose Duchy for our first meal out since the birth of our baby daughter 8 months ago, and the team made sure it was more than worth the wait. From the first plate to the last, we were treated to an eclectic, inventive line-up of dishes that promoted a chorus of oooohs and mmmms with every course. Standout dishes for us included a juicy, smoky lamb rib—beautifully charred and paired with a rich, indulgent hollandaise (an unusual combination, but it absolutely worked)., a bright and fresh sea bass carpaccio lifted by a spicy-sweet blood orange drizzle, and colourful ricotta gnudi nestled among a medley of vegetables and finished with a gentle pecorino sauce that brought everything into perfect balance. And if that wasn’t enough… the dessert put forward by Kitty out waitress stole the show. The baked Alaska (not usually our go-to) was a revelation: crisp and gooey meringue, a sweet-tart passion fruit drizzle, creamy ice cream, and a rum-soaked coconut base. It was the dessert that kept on giving—each bite revealing contrasting but harmonious layers, textures, and flavours. A special thank you to front of house Matt—super chilled, genuinely endearing, and effortlessly likeable—plus Kitty, our warm, kind, and knowledgeable waitress who guided us through a true culinary voyage of discovery and made us feel so special. And hats off to the exceptionally talented young kitchen team for knocking out dishes that landed a real punch for all the right reasons.

5 /5 Jaime Swartz: The experience at Duchy was lovely. Dined solo at the counter, staff were welcoming and friendly. Really enjoyed watching the chefs, who love their craft. Food was full of unique flavor, and the dishes were works of art. Was on the fence about dessert - chocolate mousse was great, Grand Marnier ice cream on top of it was out of this world. This place is a hidden gem, book a reservation while there is still availability!

5 /5 Alya Al-Ammari: Had a lovely meal! Comte gougeres and smoked haddock beignets were a highlight. The other person dining with me also said those were the best potato dauphinois they’d ever had. Mostly want to point out how great our server was. Super hospitable. She knew the menu like the back of her hand, answered all of our nerdy ingredient questions with lots of knowledge and enthusiasm. Warm energy. The restaurant was heaving and she seemed to be impressively on top of it and was very gracious. Didn’t get her name but the server on the evening of Feb 27th working the back section- you are awesome!