I have some big news to share with you. My good mate Phil Davenport and I are launching a popup eatery in Surry Hills, Sydney called Duck In Duck Out — and it opens to the public on Thursday 6 April!!
In developing the menu we’ve taken a French classic, duck confit, and turned it on its head by creating quick, funky dishes with a twist. We’re talking rich confit burgers piled high with Asian slaws and house made sauces, hearty duck sausages, unreal duck bao buns and of course plenty of duck fat chips. Have mercy! Or more appropriately, merci.
Phil and have know each other for nearly 20 years, and we’ve been talking about working together again for ages. It was recently that it all fell in place. The concept of Duck In Duck Out was inspired by classic French training and a strong Asian food influence in both of our lives, and we’re excited to open a venue that’s doing something a little bit different.
Duck In Duck Out is not a white-tablecloth restaurant, but a fresh and funky street-food popup. Our duck burgers, dogs and bao buns have all the complexity and richness of classic French dishes, with a contemporary twist that makes them an easy everyday indulgence. We think it’s a great new angle and, as Phil says, “it’s a little bit wicked and very accessible”!
The Duck In Duck Out popup will be located at 202 Elizabeth St, Surry Hills, in the courtyard next to the Surry Hills Hotel. While Phil and I will be keeping an eye on things we won’t be at Duck In Duck Out day-in-day-out, so we’ve put together a great team who are running the day to day. We hope you can pop in!
The popup will be open from 11.30 am – 10 pm seven days a week, between 6 April and 30 June 2017. You can order-in and sit in the covered courtyard to relax, or grab your meal to go.
Make sure to follow Duck In Duck Out for updates, and get ready for a ducking good time!