Despite the number of British who have made a home for themselves on Australian shores, there seem to be few venues where truly quality pub grub can be found. That’s all set to change with the latest addition to the Sydney pub scene, The Duke of Clarence. The 19th century-inspired London tavern comes courtesy of Mikey Enright and Julian Train and has just welcomed a series of authentic British lunch options to the CBD. It’s British with an Aussie twist. Dishes include a house-made pie of the week served with mash, peas and gravy, a chicken tikka marsala, with yoghurt, rice and pappadums, and an oven-roasted blue eye cod with asparagus, pea and cos leaf salad. “We wanted to capture that wonderful sense of English nostalgia through the menu”, says Head Chef David Penistone, “It’s real British comfort food, but with Sydney still firmly in mind.” The pub has worked closely with local producers to ensure authenticity in both ingredient, and flavour. To accompany the dishes is an extensive drinks list 500-strong, with 80 percent originating from the British Isles.