The Young’s site, in Parson’s Green, will now offer a selection of breakfast dishes as well as a new lunch and dinner menu consisting of “back-to-basics” British classics.
Steve Gallagher, operations director at Young’s, said: “British classics are the cornerstone of the new menu, with forgotten favourites given a contemporary twist. We’ll also be serving an expansive drinks menu from craft beers to a covetable cocktail menu.”
Some of the dishes on offer include pheasant Wellington and purple sprouting broccoli, blue cheese tart and poached rainbow trout.
Desserts include dark chocolate and raspberry crème brûlée, lemon posset with fennel shortbread and vanilla custard tart with poached rhubarb.
On Sundays, the kitchen team will produce a variety of Sundays roasts, with customers being able to choose between Black Angus beef, Salt Marsh lamb or garlic, lemon and thyme chicken.
The interior of the site has been given a full re-imagining, aimed at balancing its already-existing Victorian features with elements of modern design such as mismatched chairs and exposed lighting.
Gallagher added: “We’ve worked hard to retain [the pub’s] original charm whilst breathing new life into the listed building. It’s really exciting for all involved to see the new look Duke on the Green becoming the hub of the Parson’s Green community once again.”