Yolk, which has been popping up around London for the last couple of years, has a new 6 month residency at The Duke of Wellington, on Balls Pond Road, near to Dalston.
While Yolk started off doing brunches, largely based on eggs (hence the name), the menu for The Duke includes snacks like pig cheeks goujons, beetroot-cured salmon, and buttermilk waffles, mains like ox cheek ragu, the famous confit duck bun, and butternut & mascapone gnocchi.
For the weekend brunch will include eggs (of course) - Benedict, Florentine, or Royale, and there will also be Sunday roasts. Can't wait!
When - 7th March - September 2016, 7 days a week -
Kitchen times -Mon-Fri 6pm-10pm
Link - Yolk on Twitter
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