Dine Out: The Dry Dock x Lode French Duck Ragu Pie Special

In a suburb famous for its pubs, The Dry Dock stands tall. The suburb’s oldest continuously licensed boozer has become known for its stellar dining room, which is cooking up something special for this year’s Dine Out festival. The kitchen is plating up a premium Frenchy duck ragu pie, created by head chef Ben Sitton and Lode co-founder Federico Zanellato, who is also the chef-owner at Sydney’s acclaimed Lumi Dining.

The pie is filled with fall-apart Windsor Downs duck, marinated in red wine and braised in a French style ragu with root vegetables, spice, herbs before it’s encased in golden layers of Lode’s signature pastry. For a little drama, a pastry-wrapped Maryland duck bone is baked into the pie crust. Pull the bone out, and you’re left with a little pastry chimney, ready for a pour of rich duck gravy.

This Dine Out exclusive is $26 and available for the duration of the festival.