New on the menu this week is Moorish confit of duck with cracked bulgar, and for the veggies stuffed artichoke hearts with za’atar and orzo. There’s also rump of lamb with an aubergine pesto, lemon roasted potatoes, and a bruleéd wild boar terrine. Book now for last Duende dates of the year, November 1 & 8, December 5 & 13.

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