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Main Street, Aberlady, EH32 0RE

The Open at Ducks 2013

The Open Championship   Official Site

The Open Championship is on its way back to Muirfield and Ducks will be celebrating in style all week. 

You can watch live coverage on the giant screen in our bar throughout the tournament and we have a week of great events on to make your trip even more memorable.

Dining at Ducks and Bistro

Ducks Restaurant will be offering two sittings at 6pm till 8pm and from 9pm until late. It is already incredibly popular and we would suggest that you try if possible to reserve your Open Table in advance by call Ducks on 01875 870 682 to book

There will be live music from Tuesday through to Sunday in Donalds with a small menu and BBQ and Bar in the rear car park.  Tickets are only £10 and more information is available below.

In keeping with the golf festival atmosphere food will be available till late (very late!).

BBQ and Sea Food Bar all Open Week

Ducks will be opening a BBQ and Bar at the front of the building open to non residents and a wonderful VIP Sea Food Bar in the inner court yard with Pol Roger Wines Champage and Ernie Els Wines. In addition we will have a great Hummidor piled high with Cigars!

The VIP Sea Food Bar has limited access only call 0774 0676 113 for details.

Ducks Open Music Festival

open logo

From Tuesday 16 July until Sun 21 July

Only £10 per ticket

Open Championship golf visitors can soak up the atmosphere with some wonderful live music and great food every night.

The nightly music events feature

  • Marcus Bonfanti – Guitar/Vocals
  • Paddy Milner – Keys/Vocals
  • Scott Wiber – Bass Alex Reeves – Drums

and is being promoted in conjunction with Ernie Els Wines

Courtesy Transport

Ducks will be running a courtesy bus back and forth to Gullane – please call us on 01875 870 682 for further information.

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    Sitting in the bistro at Duck’s relishing the new menu. Started with a lovely creamy Jerusalem artichoke soup, toasted artichoke on a spot of chestnut purée served in a light white soup. Followed by perfect venison, red and tender served on salsify purée with wild chanterelle and a light sauce. The potato mash was the creamiest I have had in a while with a hint of nutmeg. We had space for dessert so I went for a creme caramel – excellent. The new chef Paulo has previously worked in a Michelin … Testimonial 1
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