For gourmets who haven’t secured their reservations for the Duck & Waffle pop-up, this might be their last chance. The iconic 24/7 British restaurant will be taking over Ozone at The Ritz-Carlton, Hong Kong from September 26 through October 2, and since last month’s announcement, the demand for reservations has been overwhelming. With two weeks to go, the pop-up is almost sold-out with only a few seats available for Saturday, October 1, when Duck & Waffle will recreate its quintessential 24-hour dining experience, starting with Saturday brunch at 12pm and ending with Sunday Brunch at 5pm.
“We are looking to recreate the amazing vibe that we have in London over the 24-hr period, moving from one mealtime to another as the sun rises, falls then rises again. It’s such a great thing to be a part of, and we hope that Hong Kong embraces it as much as we do over in London, because what’s better than watching the sunrise while eating Duck & Waffle at the highest bar in the world,” says Group Executive Chef Daniel Doherty.
From sunset to sunrise and every hour in between, guests will enjoy Duck & Waffle’s cuisine whilst taking in stunning views of the city and harbor from Ozone’s premier location atop The Ritz-Carlton, 490 meters above sea level. Plus, to make the experience even more memorable, the 24 hours of operation will run parallel to the National Day of the People’s Republic of China. Acclaimed menus set to the city’s striking fireworks celebration will prove to be one of the highlights of the week.
Created by the award-winning team of Group Executive Chef Dan Doherty, Executive Chef Tom Cenci and Head of Cocktail & Spirit Development Richard Woods, Duck & Waffle’s menus showcase an emphasis on local, rustic, seasonal and sustainable ingredients, including the namesake Duck & Waffle dish of crispy leg confit, fried duck egg and mustard maple syrup. For night owls, Saturday’s late-night menu offers an array of snacks and savory dishes, including Chef Tom’s favorite dish and one of the restaurant’s signatures, the Spicy Ox Cheek Doughnut with apricot jam and smoked paprika sugar, which he describes as “getting punched in the face—but in a good way—as the flavors are so powerful and exciting.” The Duck Egg en Cocotte, a dish of wild mushrooms, Gruyère, truffle and soldier, and a selection of decadent Belgian waffles, including English Cherries—cherry & yogurt ice cream and white chocolate crumble—will easily satisfy late-night cravings
Complementing the cuisine is Duck & Waffle’s iconoclastic list curated by Richard Woods. A pioneer in the industry, Woods has raised the ‘bar’ for his contemporaries by distilling his own flavors and aromas, experimenting with intricate methodologies showcased in Hay made with Bulleit bourbon, maple, salted caramel and hay infusion, Ristretto Negroni with Tanqueray gin, vermouth and amaro, slow-dripped through coffee and the refreshing Mind Your Peas & Qs of garden pea compressed Tanqueray gin and tonic water.
Known in London as one of the first 24/7 high-end dining restaurants, and loved for its playful twist on traditional British and European cuisines, Duck & Waffle promises to win the palates of Hong Kong diners, critics and media alike with dinner, weekend brunch, late-night menus and cocktails.
|Date:||September 26 to October 2, 2016|
|Venue:||Ozone, Level 118, The Ritz-Carlton, Hong Kong|
|Time:||September 26 – 30
Dinner: 6 pm to 11 pm
October 1 (Saturday)
24-hour experience (Brunch, Dinner and Overnight Service)
Brunch: 11 am to 4:30 pm
Dinner: 6 pm to 11 am
Late night: 12 midnight to 6 am
October 2 (Sunday)
Breakfast: 7 am to 10:30 am
Brunch: 11 am to 5 pm
All prices are subject to 10% service charge. For reservations, please contact Restaurant Reservations at (852) 2263 2270 or via email firstname.lastname@example.org.