One of the simplest pleasures one can experience in a restaurant? That moment when you first set eyes on a quality menu. And super pleased you’ll be if you’re looking at Cotton Duck’s DIY Degustation – found only in Jared Ingersoll’s new Surry Hills establishment.

A refined weave of old and new, step foot into the refurbished space designed by Suzannah Esdaile for a warming balance of raw industrial finishes and recycled timbers. Look up and you’ll find a sculptural ceiling piece by designer Hannah Tribe, and through to the kitchen to find a talented team working under the helm of Head Chef Penny Williams (Savoy Hotel London, Bather’s Pavillion, The Boathouse Restaurant, Alila Resort).

But back to that menu … Ingersoll has taken inspiration from the everyday to the abstract with dishes like Lettuce & Pancetta with Green Stuff (a dish revealed to Jared whilst standing on his compost heap) and Borscht & Jerky Tea – a salad of salt roasted baby beetroots, buttered sprout tops, pickled potatoes, Russian black tomatoes, cucumber infused vodka jelly’s and lovage topped with crème fraiche mixed with pot of home-made jerky tea (optional).

Whilst the kookiness remains expect Cotton Duck’s menu to change regularly depending on local, sustainable and seasonal produce available. And if you’re ever lost amongst the humour-infused options, friendly wait staff are on hand to guide you through the menu.

Sustainable, seasonal produce on a relaxed fine dining plate. You’ll take this menu like ducks to water.

Cotton Duck
Level 1, 50 Holt Street, Surry Hills, NSW 2010
2 courses $55
4 courses $85