When you visit The Duke Hotel, there may be a few things you would like to know about the food we serve in our restaurant. Our suppliers: Our “ethos” is around the concept of sustainability. We only choose suppliers with a sustainability policy similar to ours, and we prefer choosing suppliers within a radius of 20 miles from our building. Small, independent, family-run business to the front! Our award-winning butcher supplies us with the best quality cuts from Wiltshire County and its surroundings, and our free-range eggs are laid only a stone’s throw away. We prefer investing in organic food such as our milk, butter, some cheese and wine, and we grow our own herbs and vegetables when possible. Our MSC-certified fishmonger ensures that our fish and seafood are caught sustainably and in the least impactful way on the ocean. We proudly choose species native to the cold coasts of England and Scotland. Local and Seasonal: We respect every ingredient in the kitchen, so we strive to use all parts of our food. Our food waste from the kitchen is then converted into compost used to grow our herbs and vegetables. Our menu changes every three months according to the season. We proudly blend classical gastronomic techniques with elements of European & Asian cuisines. - The Duke Hotel - Please note* All our food is prepared and freshly cooked on-premises. If you have any allergies or queries, please bring them to the attention of our team and we will do our best to accommodate you. Despite our best efforts, due to the nature of our kitchen, we cannot guarantee that our dishes are free from allergens. *Please note, that some of our dishes may not be subject to alterations due to contamination risks. A 12% discretionary service charge will be added to the table, please do not feel obliged to pay this if you don’t feel the service warrants it.
Nibbles
Marinated Sicilian stone in olivesGBP 4.75
thyme & sun-dried tomatoes (ve/gf)
Warm house breadGBP 4.95
sun-dried tomato butter, Extra virgin olive oil & aged balsamic (ve/gfa) gluten-free
Puffed pork crackling & Bramley apple sauceGBP 5.00
(gf/df)
Edamame beansGBP 6.00
Maldon sea salt (ve/gf)
Parma ham platterGBP 7.00
aged balsamic glaze, grated Parmigiano Reggiano (gf)
Starters
Our signature Caviar & roe tasting
served with sour cream, dill, shallots, and mini blinis (gf)
Aged balsamic caviarGBP 6.95
(ve/gf)
Lumpfish roe redGBP 7.75
Lumpfish roe blackGBP 7.75
Wild pink salmon caviar 10gGBP 11.25
Baerii sturgeon caviar 10gGBP 14.95
Dynamite crispy cauliflower floretsGBP 8.00
gochujang mayonnaise, Japanese 7 spices (ve/df/gf)
House pork pieGBP 9.00
served with golden beetroot piccalilli & cornichons
Spring lamb ragu aranciniGBP 10.00
truffle aioli, freshly grated Parmigiano Reggiano (gf)
Lock Duart Salmon “sashimi”GBP 13.00
wasabi mayonnaise, orange blossom ponzu sauce, crispy prawn crackers (df/gf)
Chef’s Mains
Spring pesto “orecchiette” pastaGBP 20.00
broad bean, peas & wild garlic pesto, tempura battered asparagus, (ve/df/gfa)
Sichuan crispy duck leg “Yakiudon”GBP 24.00
Japanese udon noodle stir-fry, tender stem broccolini, pickled ginger, Japanese 7 spices (df/gfa)
Roast Lock Duart salmon supremeGBP 26.00
creamy gorgonzola D.O.P. & Sauvignon Blanc sauce, buttered new potatoes, poached asparagus, aged balsamic caviar (gf)
Pan-seared local spring lamb rumpGBP 28.00
served pink, clotted cream mash potato, buttered tender stem broccolini, red-wine lamb jus, crispy pancetta, black truffle (gf)
The Classics
10oz Dry-aged Wiltshire Sirloin steakGBP 27.00
roast tomato & mushroom, house skin on fries, peppercorn sauce (gf/dfa)
Our version of “Fish & Chips”GBP 18.00
tempura battered skin-on Haddock, house tartar sauce, buttered garden peas, house skin on fries, vinegar “spray” (df/gf)
Pie of the dayGBP 18.00
served with buttered seasonal green greens, house gravy
The Duke’s BurgerGBP 18.00
5oz grass-fed Wiltshire beef patty, mature cheddar, real truffle mayonnaise, smoked caramelised red-onion chutney (dfa/gfa)
Mushroom BurgerGBP 17.00
grilled Portobello mushroom, halloumi, gochujang mayo, house hoisin sauce, (vea/dfa/gfa)
Extra Sides
Skin on friesGBP 5.00
(ve/gf)
Buttered New potatoesGBP 5.00
(df/gf)
Buttered garden peas, crispy pancettaGBP 5.00
(df/gf)
Real truffle fries, grated Parmigiano Reggiano (gf)GBP 7.00
Seasonal side salad, olive oil & balsamic dressing (ve/gf)GBP 5.00
House-fermented KimchiGBP 4.00
(ve/gf)
Wakame seaweed saladGBP 4.00
(ve/gf)
Wasabi & pickled gingerGBP 1.00
(ve/gf)
