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  • Shiraz 2012

Head Chef

Antoine Bessis / Leonard O’Mally

Dish Inspiration

Antoine is or French Origin and he sourced the best French Duck confit for these recipes. The ducks used here are Mulards, a cross breed between Pekin and Muscovvy that sees them almost grow to the size of a goose. They are massive ducks that produce massive duck legs which is what we are after…Duck Double, Duck Dinasty, Double Ds. They’ve both become signature dishes of the Hood’s Kitchen at the Robin Hood Hotel.

Matched


Shiraz 2012 with Shredded Duck confit tender and moist meat in a secret jus reduction topped with creamy French mash, panko breadcrumbs and lightly gratiné, finished with a drizzle of Truffle oil. Duck, potatoes & Truffles combo.

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Pinot Gris 2014 with Duck confit with snow pea tendrels, shaved fennel & radish, marinated Persian fetta and duck skin cracklings. French style vinaigrette w/ Xeres vinegar

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Robin Hood Hotel


Venue Info

203 BRONTE RD, WAVERLEY 2024
LUNCH (WED-SUN) 12-3PM
DINNER 7 DAYS 5-10PM
9389 3477


robinhoodhotel.com.au

Vibe

A classic and much loved Art-Deco building exterior makes the RHH one of the last heritage pubs in the East to get an interior and offerings redux. With a team of seasoned specialists at the helm, this Eastern Suburbs gem maintains its local charm and old pub comfort while embracing new food & beverages concepts.

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