The Duke of Clarence, a 19th century-inspired English tavern by Mikey Enright and Julian Train, will open next Monday 4 December.
Nestled in the alleyway next to the duo’s award-winning bar The Barber Shop, further details have been revealed about what to expect when the doors open next week.
At the heart of The Duke of Clarence is a meticulously researched and passionately developed drinks list. With a 500-strong line-up of spirits (80 percent sourced from the British Isles) alongside sherries, ports and British Sparkling wines, the tavern will also have a strong focus on cask ale – served from ornate English-made taps, next to bottled beers and ciders.
The cocktail list is as fresh and forward-thinking as it is nostalgic, with each drink playfully nodding towards Old Blighty. Expect classic cocktails, given a Victorian-era twist – from punches and flips to fizzes and cups.
The Duke of Clarence will also utilise innovative cocktail machinery, such as a rotary evaporator, to extract distillates from ingredients like nettle – allowing for more creativity and balance of flavour.
Enright’s pick of the cocktail list is ‘The Clarence House Gibson’, a twist on the Gibson martini designed by Bar Manager Steve McDermott with Bombay Sapphire, dry sherry, rosemary smoked sea salt, pickled onion distillate and brine.
The team have also sourced all six vintage Pimms products from the 1960s and 70s, allowing guests the rare chance to enjoy the full range, which is no longer produced in its entirety.
Consultant chef David O’Brien was brought on board to develop the food offering, working closely with Head Chef David Penistone to create a share menu inspired by British pub classics, but with an Australian taste.
Key dishes included potted crab with soda bread and butter; a fish finger sandwich made with fresh blue eyed cod, tartare sauce and salad; roast bone marrow with sourdough and parsley salad; and the classic Scotch egg with hot English mustard.
The pub will also open for lunch and serve Sunday roasts from early 2018.