The Duchy Pot - Fuld menu

A caribbean vegetable that tastes similar to spinach.

Half spatchcocked chicken marinated & smoked in duchy pot medium/hot jerk sauce.

A blend of red kidney beans, green bananas, yams, onion & spices.

Blend of chick peas and tomatoes seasoned with garlic, curry leaves & duchy pot herbs, served with rice & peas, roti bread and a salad garnish.

A flakey, torn roti from trinidad.

Plantains oven baked in skins with a dash of olive oil.

Sliced boiled white yams.

Grilled wobbly bottom farm goats cheese coated in duchy pot spices with poached christophene salad & guava jam.

King prawns in a spicy wine, garlic & herb marinade.

Duchy pot’s take on the famous macaroni cheese, seasoned with herbs and spices.

Filleted sea bass grilled with fresh herbs and duchy spices served with rice and peas and a salad garnish.

Mixed leaves, tomatoes and red onion.

“Duchy pot” curried goat with scallion, garlic, locally sourced fresh herbs & spices.

Pork chop marinated & smoked in duchy pot medium/hot jerk sauce.

Chicken in a coconut sauce with garlic, fresh herbs & mild duchy spices.

A trio of boiled dumplings.

A trio of fried dumplings.

Salted cod with ackee, red peppers, onions, tomatoes & fresh herbs served with plantains & fried dumplings (x3).

A duo of heart shaped salted cod fritters served with mango chutney & salad garnish.

Fresh avocado, watermelon, prawns & mango in a chilli cocktail sauce, served with grilled hard dough bread.

Blend of sweet potato, mushrooms, peanuts fresh spinach leaves & duchy pot herbs & seasoning stewed in a peanut sauce served with rice & peas and roti bread.

This premium lager is the pride of Jamaica with its lightly-hopped full flavour taste.

Typical of a Continental lager, but with its own distinctive taste, Carib is reasonably full bodied, clear and refreshing – a taste that suits the palate of Trinidad and Tobago.

Based on that 1801 export recipe, this is an immensely flavourful porter – hoppy and complex with notes of smoky brown sugar, cedar and bittersweet coffee with spicy floral undertones.

Named after the infamous sand bank on Cornwall’s Altlantic coarst, Doom Bar has a distinctive aroma and balanced moreish flavour. These qualities have underpinned its rapid growth to become the UK’s No.1 cask ale.

This tasty tipple occurred when Old Mout’s crisp apples met their match with a bunch of ripe summer berries. Translucent sunset red in colour with an aroma of summery fruits of the forest. A special blend of strawberry and raspberry on the palate with not

The meeting of luscious passionfruit and crisp apples, blended to remind you of balmy, far-flung places. Pale gold with a soft summer hue with tropical aromas of passionfruit. The rich sweet tropical taste balanced by crisp apple.

The ingenious pairing of aromatic kiwi and zingy lime. Mixed with cider, these natural partners create a unique combination. Clear, pale and blonde in colour, with a kiwi and citrus edge on the nose. Refreshing and fruity best served chilled with ice and

An exceptionally dark stout that crams a lot of Jamaican flavours into its small bottle. Prepare for flavours such as chocolate, rum, liquorice and raisins.

Is a full flavoured, low alcohol alternative to their premium Pilsener: made using the same ingredients & to German Purity Laws, but under-going a unique process developed by the brewery to retain the full bodied Krombacher taste.

This premium lager is the pride of Jamaica with its lightly-hopped full flavour taste.

Light, delicate and elegant: dry, fresh and balanced with a green fruit and citrus character. Produced from first pressings, with up to 20% of reserve wine used to ensure consistency of style from year to year. The blend is 40% Chardonnay, 35% Pinot Noir,

A refreshing Prosecco from the Veneto region of Italy. Pale light-yellow colour, with fine bubbles and delicately fruity aromas: the palate is light bodied with a crisp, lively finish.

Fresh and vibrant raspberry and strawberry scented fizz made from a blend of Merlot and Raboso grapes.

Shows notes of fresh pear, fig and almond, with hints of orange blossom and richer notesof honey and baked bread.

Made mainly using black grapes, about 13% of which is vinified red to give the wine colour, with around 33% of Chardonnay in the blend to achieve an elegance in keeping with Taittinger’s style. A beautiful, delicate salmon-pink colour with flavours redole

Made exclusively from Chardonnay grapes from Côte des Blancs Grand Cru villages. For those who appreciate the sublime elegance and lightness of this style of Champagne, this is the ultimate goal.

Luminous pale gold with fine, light long-lasting bubbles. Elegant, reflecting fresh citrus fruits, white flowers and peach on the nose, evolves in the mouth, fluctuating between freshness, suppleness and fullness.

A richly flavoured Pinot Grigio, which has benefited from ripening in the Sicilian sunshine, some Viognier is included in the wine, about 15%, which gives it aromatic notes. Show aromas of white flowers, pink grapefruit and Cox’s apple: the palate display

This northern Rhône variety is becoming increasingly less rare and is now firmly established in the south of France. As the vines mature, they produce wines with even more of that classic peachy-apricot flavour.

Shows the typical floral and spice profile that has made Torrontés fashionable recently. Unoaked, but shows weight on the palate alongside delicate and subtle flavours accrued from the grapes’ long hang-time on the vines: the vineyards are over 1,000 metr

Selected from the Awatere and Wairau Valleys in Marlborough, New Zealand’s premier Sauvignon mingled with a crisp, grassy flavour.

Shows incredible intensity and elegance with a complex palate that evolves in the mouth. Whilst all the typical gooseberry and grassy flavours are there, so much more appears such as candied grapefruit, lime zest and hints of pineapple.

A crisp, fruity chardonnay with tropical aromas, followed by flavours of juicy nectarines and peaches and a hint of vanilla.

Hand-harvested premium quality grapes from some of the oldest vines on the estate are used to produce this elegant, full-bodied wine. The initial fermentation is in stainless steel before being transferred to French oak barrels, a third new, the rest seco

Made from Albariño grapes grown in the Salnés Valley region of Rías Baixas, located close to the town of Cambados. Here, on undulating hills, the vineyards are planted on rocky and alluvial soils: they benefit from cooling influence of the nearby Atlantic

With a bright green hue, this Riesling flaunts a bouquet of fragrant aromas featuring fresh lime coupled with subtle hints of musk. The juicy, vibrant palate shows luscious citrus and a crisp mineral acidity, ensuring drinkability whilst young. At Bay of

Somewhat lesser known than some Premier Crus, the wines of Vaucoupin nonetheless are well worth discovering. The vineyards are located on the gentle slopes to the south-east of Chablis. Delicate floral aromas and a classic minerality characterise this exc

The Cortese grapes selected for this wine came from the best vineyards in the Gavi region around the town of Gavi to the north of Genova. Unoaked, the wine spends a little time on its lees to develop a richer mouth-feel. Pale straw-yellow, the wine shows

Pinot Grigio is neither dark or light skinned (actually somewhere in between): as such it lends itself well to the production of pink wines. Just off-dry with delicious peach and strawberry flavours, this fashionable combination of colour and grape is a g

Fashioned from grapes grown in some of the highest vineyards in the Côtes de Provence. Grenache is blended with the punchier Syrah with its ripe cherry and raspberry flavours: a smattering of Vermentino provides delicacy and a hint of white pepper. Proven

Delicious summer-fruit flavoured wines, generally European wines are the driest with ‘new world’ wines having a touch more fruit richness to them; white Zinfandels from the USA are medium-sweet. Medium-sweet rosé made using Zinfandel grapes from warm Cali

Estate-grown Pinot Noir from the Dealul Uberland vineyard was employed: 25% of the grapes were transferred directly into small tanks without being de-stemmed, then sealed and put through a ‘carbonic maceration’ fermentation for ten days in order to produc

El Púgil throws a ripe cherry, raspberry and wild strawberry punch, backed by a soft creamy palate, caressed by oak: about 15% of the blend is oak aged. A thoroughly modern wine, made from Tempranillo grapes grown on bush vines in the Toro region in north

A rich and chocolaty Merlot with some exotic touches of eucalyptus and tobacco on the palate. The 12 months in French and American oak barriques gives a lovely toasty edge to the typically smooth, rounded finish.

Potatoes baked in olive oil, seasoned with sea salt, fresh rosemary & garlic.

Baby spinach leaves, sweet potato, cashew nut & paw-paw, with a lime & ginger dressing served with rice & peas.

Escovitch (onions, red and green peppers & pimento) seasoned red snapper served with rice & peas and a salad garnish.

Seasoned fried chicken in a mix of spicy & panko breadcrumbs.

Duchy pot’s take on traditional homemade coleslaw.

A duo of green bananas boiled and served in their skins.

Steamed white basmati rice.

Caribbean flat bread.