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REVIEW: Yolk @ Duke of Wellington, Dalston

REVIEW: Yolk @ Duke of Wellington, Dalston

You can keep your tiny, fancy dishes and your complicated menus – on a Saturday morning after a long week, Londoners want eggs, cooked perfectly every time. And that’s one thing Yolk guarantee they’ll serve you – in a variety of delicious and inventive guises.

eggs benedict 3


 WHERE: A pop up residency in The Duke Of Wellington pub in Dalston, a couple of minutes walk from Dalston Junction station.

Obsessively made egg dishes and strong coffee. From slow-scrambled ducks eggs with mushroom and truffle oil, to fried eggs with pulled ham hock and handmade brown butter hollandaise, to poached rancheros with smashed avocado, chilli, coriander and lime. Don’t do eggs? Try the expertly made buttermilk waffles, chorizo Scotch eggs, a confit duck bun with caramelised onion on brioche or a bloody good bacon sandwich. Oh, and there’s a *ton* of booze and draft beer on tap.




HOW MUCH? Snacks start at a super reasonable £5.50, mains go up to an even more purse-friendly £8.50

WHEN: Weekday evenings, all day weekends

ADDRESS: 119 Balls Pond Rd, Dalston, London, N14BL


Amy Everett is FashionBite's food and travel editor, she also writes for national newspapers and magazines including the Guardian Travel, Stylist, Shortlist, Red, Cosmopolitan and more.

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