We are very proud to be serving this 18th century French classic. A dish with a rich culinary history, believed by many to be the pinnacle of bourgeois French cuisine. 

Served “Guèridon” style, we offer Sydney’s only tableside duck press service.

A roasted duck is finished in front of the guest by removing the meat from the carcass and crushing the bones in a vice or “presse” to extract the blood and juices. The famous “Sauce au Sang” is then made tableside to accompany the meat. 

The neck, wings and legs are served separately with accompanied garnishes. Preparations of these cuts change daily.

We serve one duck per service, by pre-order only. The duck is served exclusively in the second sitting of each service. Times are listed below. It can be pre-ordered via email or phone call once availability is confirmed. 

The duck service is charged at $200 per duck to feed 2-4 people. Larger tables will require an additional fee to serve the entire table.

Due to the bespoke nature of this extraordinary dish, we only offer the duck for reservations at the following times: 

Thursday 8 pm

Friday 8:45 pm 

Saturday 1 pm 

Saturday 8:45 pm

Sunday 2:45 pm