Ducksoup

Yes, they really do served duck soup at Ducksoup, a modern European restaurant set up by ex-Hix Lyme Regis executive chef Julian Biggs who teamed up with former manager at Hix Oyster & Chop House, Rory McCoy. The name not only comes from their signature dish - which is served with Italian Nostrale potatoes, foie gras - but is also reference to the Marx Brothers' 1933 anarchic comedy film. The game-y dish is one of only six or so listed on a short menu, hand written and changed daily. Choices vary from roasted beetroot, cumin and mint labneh to deep fried artichokes with saffron mayonnaise, or roast ceps with lardo di colonata and Berkswell, and roast guinea fowl with burnt lemon and creme fraiche. Similarly brief is the wine list with up to ten wines on offer with the focus on natural and biodynamic wines. Instead of 'bring your own' wine, you can 'byo' vinyl to Ducksoup - a great way of creating an intimate atmosphere. The restaurants third co-owner, Clare Lattin, summarises Ducksoup as, "a place you can pop in on your way home from work to enjoy a small plate of something delicious and a glass of wine at an affordable price". It may sound too simple to be a unique selling point but in achieving this aim they've managed to create something really special in Soho.