Make sure you’re at the heart of the action. A seat at our 10 seater chef’s counter is a pretty fantastic experience. Order your wood fired scallops, steak, flat breads and whatever else you fancy from the menu or our specials board and you get to watch Henrik and his team cook it all in front of you. Ever wondered how to cook that perfect T-bone? Well, these guys will show you. Cooking over the best wood and charcoal from Whittle and Flame with one of the most advanced grill cooking systems including spits and adjustable grill beds. We can grill anything. We also have a clay oven – perfect for the ever changing menu of flat breads and a Double Red Duke favourite – the wood fired scallop.
Book your table and just make sure you select Chef’s Counter.
AT THE CHEFS COUNTER - Grilled Delica Pumpkin, Pickled Walnut and Kale
First in our monthly series of recipes, all cooked from the chef’s counter, we have this delicious vegan dish with bags of flavour – the perfect dish to get through Winter!
@chefritzen uses aged Delica pumpkins, aged in barns for 30 days, which removes excess moisture and intensifies both flavour and sweetness. The pumpkin is grilled over hot coals. Once cooked he glazes in a miso and rice vinegar glaze and tosses in a hazelnut dukkha.
There’s also our sweet and sour pickled walnut “ketchup”, which pairs perfectly with the sweet and smoky charred flavour from the pumpkin.
Full recipe in the link in our bio. Enjoy! #DoubleRedDuke