Now Open
Sun & Mon 07:00 to 15:00
Tues – Sat 07:00 to 21:00


Available for Sit-Down and Private Functions

Duke_Eatery_New_National_Hotel_Studio_Taryn_B-16 Duke_Eatery_New_National_Hotel_Studio_Taryn_B-19


See below for some recipes to keep you inspired and cooking until your next visit with us.


roasted-vegetable-pesto-wrap_Duke Cafe


This recipe is great to make on a Monday if you have left over vegetables from Sunday lunch and are keen to try a meatless Monday!



  • mixed vegetables (about 1 cup — see notes), cut into thin strips
  • 1 teaspoon olive oil
  • salt and pepper, to taste
  • 1 Tortilla wrap
  • 1 tablespoon prepared pesto
  • 1 tablespoon mayonnaise
  • 1 tablespoon crumbled feta cheese (I use reduced-fat)
  • Handful of fresh baby spinach


  • Preheat oven to 200 degrees celsius . Toss vegetables (see note) on small sheet pan with olive oil, salt and pepper. Roast for 10 minutes, stir, and continue roasting until browned and tender, about 10 minutes.
  • Meanwhile in a small bowl, mix pesto with mayonnaise until combined. Spread evenly onto tortilla wrap, leaving about a 1-inch border around the edges of wrap.
  • Add roasted vegetables in the middle of the wrap, top with feta and spinach. Wrap tightly. Enjoy immediately.


You can use a mix of carrots, red onion, red bell peppers, zucchini, portobello mushrooms. If you use carrots (or any other root vegetable or squash), they’ll take about 20 minutes to roast (make sure to cut them small). I also like to roast onions for about 20 minutes. If you have softer vegetables (zucchini, mushrooms), add them halfway through the cooking time as they’ll only take about 10 minutes.

If you choose to roast extra vegetables, roasting directions remain the same. If the pan is crowded, you may need to increase cooking time.

Creamy Mushroom Sauce

We serve this over our ‘Duke’ Burger at the restaurant.


Creamy Mushroom Sauce Recipe_Duke_Eatery


  • 1 tablespoon butter or vegan butter 
  • 2 tablespoons of olive oil 
  • 1 onion diced
  • 250g brown mushrooms halved/sliced 
  • 2 sprigs fresh thyme
  • 2 garlic cloves crushed
  • x1 sliced chilli (optional) 
  • 30ml of dry white wine (optional)
  • 1 cup cream or coconut cream 
  • zest of 1 lemon
  • 1-2 tablespoon lemon juice to taste 
  • salt & pepper to taste
  • 2 tablespoons chopped parsley


  • Heat olive oil and add chopped onion, fry for 2-3 minutes stirring occasionally until golden.  
  • Add garlic, chilli (if using) fry for 1 minute
  • Add wine if using and reduce heat until liquid absorbs about 10 minutes. 
  • Add the butter and mushrooms to the pan with the thyme and zest and season with salt and pepper.
  • Allow the mushrooms to fry until golden brown.
  • Pour in the cream and simmer for 5-10 minutes until the sauce has thickened and cooked through.
  • Season with lemon, salt and pepper and add the parsley.
  • Serve over Steak , Burgers, Chicken, or even pasta! 

Have the left over sauce on toast in the morning! * if there’s any left 🙂




A modern café style eatery and bar,
open for breakfast and lunch.

Available for venue hire