Pop in to The Duck Inn Pub and Kitchen

Aside from home, it's great to have places where you can just pop in and feel comfortable, as if you were at home. The Duck Inn Pub in Chippendale is surprisingly one of those places.

Post recent renovations it no longer feels like a pub at all but rather someone's house - where the interiors are low-key but inviting, and where its warmth on a clear winter's day is more welcoming than the blue but cold skies outside.

Devil's Corner pinot noir and mulled cider at The Duck Inn, Rose Street, Chippendale

The bar doesn't feel like a pub bar, but there are plenty of beers on tap including some boutique brews. The area around the bar feels like a living room, and there are couches by the faux bookshelf and other homely furnishings.

Around the restaurant side, especially closer to the windows where we've scored a table, it feels like a sunroom with views out into the outdoor seating (or backyard).

It's a great place for a group to sit, drink and catch up noisily, which is what most tables seemed to be doing. A mug of spicy mulled cider is made for winter days like this, but I'm finding red wine to be my long-haul drink of choice these days.

Charcuterie board with pancetta, Danish salami, jamon, cornichons,
onion jam and sourdough

There's plenty to tempt on the menu at The Duck Inn kitchen and the friendly waitresses didn't even seem to mind that we were too busy chatting to make food choices. We managed eventually and barely noticed the time that passed before food started to arrive.

The charcuterie board was particularly generous with toasted sourdough but the jamon was cut too thick while the salami was a little pedestrian. The ample cornichons, onion jam and seeded mustard kept things interesting.

Roast pumpkin salad with rocket, goat's cheese, toffee walnuts and honey balsamic

Also from the entree menu was this epic-sized rocket salad with plenty of roast pumpkin cubes and crumbled goat's cheese. The toffee coated walnuts worked a treat with the goat's cheese, as too the sweet honey balsamic dressing.

Roasted eggplant ravioli with sage butter, Castel Blue and walnut crumbs

While hearty mains were the order of the day, I defied the urge to follow suit with the Sunday roast and went out on a limb for the ravioli.

Looking nothing like a pub meal, the fresh ravioli filled with roasted eggplant was strewn with greens, pumpkin and bits of blue cheese. The pasta was lovely and al dente although the filling could have had a better impact with more seasoning.

Lamb and rosemary sausage with creamy mash, capsicum marmalata and minted jus

I adore bangers and mash, especially when the mashed potato is super creamy and luxe as it was here. The quality, meaty sausages were pure comfort with the mash, while the capsicum marmalata sauce lifted the dish out of the home kitchen.

Posh chicken and truffle pie with creamy mash, pea puree and dark ale jus

I'd heard about the deconstructed pies at The Duck Inn, but not a creamy chicken and truffle version. While the mash, peas and jus were well presented, I'm not sure the chicken filling benefited from its deconstructed presentation.

Being a bit of a pastry fiend, I'm not sure deconstructed pies are my cup of tea but I can see the appeal for the carb-conscious (mash aside).

Roast lamb shoulder, creamy mash, carrot and vanilla puree, turnip fritter, sauteed
cavalo nero with peas and bacon, ale jus

The mammoth serves of the Sunday roast special pretty much blew all the other dishes out of the water. A huge hunk of lamb shoulder, with bone in and roasted dark, dominated the plate and subsequently, stomachs.

Not only was the meltingly soft lamb gorgeously rich, the dish included the creamy mash, a flavoursome ale jus and vegetables turned somewhat naughty; that is, deep fried into a turnip fritter and tastily cooked with bacon.

Dessert platter: chocolate brownie with clotted cream and raspberry sauce
and vanilla creme brulee

With thanks to PEPR Publicity, The Duck Inn had arranged for a couple of dessert platters to share amongst our group, although I don't think this is on their usual menu. The nut-studded chocolate brownie was an excellent rendition and even had some kind of praline-like crunch and sweetness within.

The creme brulee was easily the best I've had all year. A cracking toffee top covered a vanilla-fragrant custard that was just textbook in flavour and texture - heaven in a ramekin.

We lingered over glasses of wine and schooners of cider in the restaurant until families and kids started to arrive for their early dinner bookings. We'd popped in for lunch and almost made it to dinner, which is a good sign that The Duck Inn could easily become my new second home.