The Grand Duk is a contemporary breakfast and brunch spot on George street in the middle of downtown Sydney. With ample outdoor seating and a satisfying French Vietnamese fusion menu it has something for everyone’s tastes.
Coconut Yoghurt Chia Pot
The Coconut Yoghurt Chia Pot is perfect if you’re after a light meal. Very refreshing and not overly sweet. It’s very satisfying paired with one of there freshly squeezed juices on the side.
The Breakfast Bowl
The Breakfast Bowl and Avocado lime and Coriander Smash are an excellent fusion between Vietnamese and contemporary Australian. Mixed with bold Vietnamese herbs and bread locally sourced from Bourke Street Bakery, it makes for a winning combo.
Avocado Lime and Coriander Smash
Eggs Benedict with Seared Salmon
If your’re looking for something rustic and satisfying, I recommend the Eggs Benedict with Seared Salmon. The salmon was perfectly cooked and the hollandaise sauce light and fluffy.
With three flavours to choose from: Sichuan Duck, Tiger Prawn and Spice Tofu & Enoki all served with hoisin peanut dip. More please!
Salt and Pepper Squid
A real stand out on the menu was the Salt and Pepper Squid. In the middle of the plate was a Vietnamese salad made with a combination of Vietnamese and Australian herbs. Around the outside was deep fried salt and pepper squid. Super fresh and uber satisfying. Yum.
Deep Fried Ice Cream
Even though we were eating brunch I couldn’t help but finish the meal with Deep Fried Ice Cream, and I’m so happy I did. The crunchy coconut shell was topped with a salted Caramel sauce, made in house, and contained a vanilla bean ice cream. It was so rich and decadent the whole table couldn’t stop raving about it and it left me buzzing for hours.
Grand Duk is a great place to brunch with friends during the weekdays. For those folks who work in the CBD, it offers a fresh and healthy menu if you’re looking for something new and contemporary.
Grosvenor Place Plaza
Shop 1, 225 George Street,
Sydney CBD, NSW 2000
Contributed by May, who dined as a guest on behalf of 2 Hungry Guys