Cordially invited to Brunch and Sunday Roast with The Duke

Already garnering rave reviews on social media, Glasgow's newest gastropub The Duke's Umbrella have launched their new Brunch and Sunday Roast menus. There's a whole host of hearty food and drink options on offer, laden with comfort and flavour - The Duke does things differently.


Brunch is served from 10am-2pm, with a menu boasting delights such as The Duke's Bacon and Duck Egg roll: maple cured and smoked bacon - smoked in house to maximise the flavour - with a rich fried duck egg, bacon butter, and a generous dollop of mushroom ketchup on a toasted brioche bun.



Head Chef John Molloy explains: “First class produce, and provenance is key for us, and we’ve chosen to work with the best in the business for our local produce, including Bernard Corrigan’s for our seafood and Davidson’s the butcher for our meat.We smoke our bacon in-house because smoked bacon is much better, and we cure it in maple syrup then it’s smoked it with maple wood, and it works a treat in our bacon and duck egg roll."


The Duke's Umbrella are also serving up traditional brunch dishes such as a Full Scottish Breakfast with veggie and vegan options available too, and when it comes to eggs, choose from the Ox Cheek Benedict (classic Eggs Benedict available on request), Arbroath Smokie Omelette, or go bold with the Breakfast Scotch Egg: a square sausage scotch egg, sourdough crumb, black budding, tomato, and bacon crisp. “For our egg dishes we wanted to make these really special and we’re using Arlington White eggs from Cacklebean Farm," comments John, "Their free range, perfectly white hens lay white shelled eggs which when prepared, have a deep orangey, red yolk that really tastes the way an egg yolk should taste." Guests can also go the whole hog with the Fried Pigs Head and Black Pudding Croquette, which features packed eggs, anchovies, and brown butter. Alternatively, The Homemade Yoghurt and Granola, or Avocado and Goat's Cheese Chantilly served on toasted sourdough make the perfect lighter bites.



And of course, no brunch is complete without a Bloody Mary. Craig McKay, General Manager at The Duke's Umbrella said: "Weather allowing, if you’re having a table outside, you’ll be able to sample The Duke’s Bloody Mary, made with Isle of Bute Oyster Gin, which was the world’s first gin made by distilling oyster shells. The almost savoury taste of the gin lends itself beautifully to the classic Bloody Mary cocktail and is served with a Cumbrae oyster on the side." For those dining indoors, there's a selection of refreshing mocktails to enjoy whilst tipples are off the cards, such as the Am Aff It: raspberry and honey cordial, lime, apple, and pineapple juice, topped with a dash of Maraschino cherry syrup.



Sunday Roast is served from 12, with a choice of rump of beef or chicken, and is served alongside Yorkshire pudding, duck fat roast potatoes, charcoal blackened carrot, black kale, and watercress with a red wine jus. Wine pairing are part of the dining experience at The Duke's Umbrella, and when restrictions allow, guests can enjoy Malbec by the glass, or Rioja by the bottle with the beef, whilst Montepulciano goes down a treat with the Roast Chicken.



The team are also looking at a series of unique collaborations, and one that is currently brewing is with Clydebank-based Italian Aroma Coffee and Auchentoshan Whisky. Marco Giambastaini from Italian Aroma Coffee has come up with a secret process to combine Auchentoshan Whisky with the roasting of coffee beans to make whisky coffee, available only at The Duke’s Umbrella.



The Duke's Umbrella opening its doors at 363 Argyle Street this week and is already talk of the town - booking is strongly advised. For more information, reservations, or to view the full menu please visit: www.dukesumbrella.com

81 views0 comments