Midnight Starling

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“For the best duck à l’orange this side of the Seine, head straight up the Calder to Midnight Starling. Here you’ll find Steven Rogers putting his experience gained in Parisian kitchens to good use across a menu that comes in both a la carte and degustation form.

There’s plenty of crusty baguette hot from the oven to slather in good salty butter. You’ll need it, because the sauces are wipe-the-plate good….. There’s a wine list that looks to Europe and central Victoria in equal measure and service that’s city sharp but country warm”.

Reference: Delicious 100