Welcome to David Toward our new Head Chef, David started with us at the beginning of March 14 and has already brought his own style and flair to the menu in both Ducks Restaurant and Donald’s Bistro using simple, local and seasonal produce so readily on hand in East Lothian. David has a Three AA Rosette back ground and is developing quite a special young team around him.There will be two booking times 6.30pm and 8pm. We will not be turning tables it simply allows the kitchen a little more control. We will be flexible where we can, if you book all twenty covers you can set your own time. Just call us if you have any questions and ask for Ros or Malcolm.
The menu now comprises two starters, two main courses and two desserts. It is a little more limited than in the past but it does allow us to raise the standard of cooking in Ducks. If you really want a steak or something off menu we will see what we can do with prior notice but we do really want to make Ducks an experience. The menu in Donald’s has been lifted quite considerably so do have a look at it, Donald’s is a great relaxed eating experience.
There will be some small dinners over the next few months for you to try combining a glimpse of David’s ideas, cooking skills and the great wines in our cellar. If you would like information on these please email firstname.lastname@example.org and you will be sent details as they come available.
Ducks originated in Edinburgh’s New Town, Ducks at Le March Noir, when Malcolm left the Royal Marines after serving for 11 years. After 22 years it was the longest serving Edinburgh Restaurant in the Michelin Guide with a Bib Gourmand and 2 AA Rosettes. Many of our Edinburgh customers now come to Aberlady to dine and our 23 rooms give the option of staying over.
We are happy to provide special room rates for those dining with us, please ask when you book.
Ducks is available for private parties, meetings or private dining.