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Sydney Restaurant Grand Duk "Taste of Vietnam Through a Parisian Lens"

Photo Credit above: Grand Duk Website

I’ve eaten at Sydney Restaurant, Grand Duk a few times now and I’ve never been disappointed. I love the ambience of the restaurant with its outside seating area, and the interior glass walls stacked with wine. The overall atmosphere at Grand Duk is welcoming, and that’s made even more so thanks to the delightful Amy pictured below.

Recently I was part of a group of 25 bloggers and media Foodies to experience “Taste of Vietnam Through a Parisian Lens”. We were also given a special thank you present of handmade Mango, White Peach, Apricot and Star Anise jam.

Grand Duk utilise sustainable and organic produce where possible.

  • Archerfield Farm’s Rock Chic Eggs – hens are free to roam and laid to order.

  • Pepe Saya butter, probiotic and made by fermenting cream with good bacteria.

  • Malfory’s Gold Honey all produced from virgin combs, allowing bees to draw their own combs.

  • The Bread and Butter Project – a social enterprise created by the Bourke Street Bakery where 100% of their profits are reinvested in to baker training and employment pathways for communities in need.

The lunch was made of tasting plates to share, and there was plenty of food.


  • Breakfast Bowl – Archerfield poached eggs, green leaves, nuts and seeds, avocado & pickles

  • Trifle – layers of muesli, berries & coconut yoghurt (GF, DF)

  • Rice Rolls – Sichuan duck, tiger prawns, 5-spice tofu served with hoisin peanut dip

  • Salt & Pepper Squid – with green papaya salad, chilli, lemon & nuoc chan (GF, DF)


  • Duck Meatball Baguette – with salted cucumber, pickled daikon, carrot, green onion, chilli, coriander, kewpie & maggi

  • Lemongrass Pork Belly – with egg fried brown rice, green papaya salad & homemade XO sauce (GF, DF)

  • Ginger Baked King Salmon – with brocolini, gailan, snowpeas, wombok & pho duck broth (GF, DF)

  • 5 Spice Tofu Salad – bean sprouts, pickles, enoki, snowpeas, water, chestnuts, herbs, peanuts & sesame vinaigrette (GF, DF)


  • Chilled Mango Pudding – with lychee, ginger sago & Kaffir lime caramel

  • Coconut Crumble Deep Fried Ice-Cream – with salted caramel

  • Vietffogato – Grand Duk roast coffee individually drip filtered over bean gelato

Obviously that’s a lot of food and when I attend events like this I usually just have a mouthful to taste each dish and in this case my winners are:

PARIS IN VIETNAM 1 – tough one but I’d have to go for the salt & pepper calamari and the duck rice paper roll with the hoisin peanut dip!

PARIS IN VIETNAM 2 - Ginger Baked King Salmon very tasty.

PARIS IN VIETNAM 3 - Chilled mango pudding – I’ve always been a sago fan.

Having dined at Grand Duk now three times since its recent opening I can honestly say I’ll keep going back.

Instagram @grandduk

#grandduk #parisingrandduk


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