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The Three Ducks – Les Trois Canards

5 Reviews
Bistro fare
Phone Number 0127540566 Opening Hours

Monday to Saturday 7am to 10pm, Sunday 8am to 3pm

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Menu

Menu - Cakes and sweets - updated April 2018 Platters.- updated April 2018 Light lunch - updated April 2018 Full menu- updated April 2018

Details

Cost
R80 avg main meal
Food
Bistro fare
Cost
R80 avg main meal
Ambience
Groups
Payment
Mastercard, Visa
Facilities
Breakfast, Dinner, Food, Lunch, Parking, Serves food

Owner's description

The owners of L’épis Doré have opened a new restaurant just in time for Spring this year. Visit this new bistro in Waterkloof, Pretoria.

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User reviews

5 Reviews
    Service was impeccable right through from making the reservation to the day of the event. The waiters were friendly and patient, not to forget the good food.
    A true Pretoria fair with taste and a big helping smile.
    We have read reviews about Les Trois Canards for a couple of months now, so was very excited to finally experience it for ourselves! As some of the previous reviews state, don't be mislead by the restaurant's exterior and streetview - from the outside it looks like a French streetcafé where you can have a quick panini and coffee. But as you walk through the front café, the beautiful background music sets the atmosphere fitting the serene vibe of the restaurant at the back - Crisp white tablecloths, shiny wineglasses and the trickle of water from the ducks waterfountain ...feels like you walked into a Paris restaurant! Our waiter Don greeted us as we entered the restaurant and accompanied us to our table, ready with menu's. He was professional and friendly throughout and served us well. The food was outstanding! We ordered the Lamb shank with Rosemary as well as the Rack of Lamb, both beautifully tender with an amazing subtle rosemary flavour. The brandy and peppersauce steak was perfectly medium as we requested and the sauce creamy and well balanced. The fillet medalions with camembert and cranberry sauce was our dish of the day - tender and soft with ample sauce, well balanced with the camembert cheese. Regretfully we did not have dessert.... will have to return for it! Overall an amazing eating experience and special family quality time - highly recommend this restaurant!
    Went there for lunch - celebrating a birthday. My first time. Walked in and I liked what I saw....white tablecloths, lots of glasses on the table, flowers on the table. The menu matched the place, nice selection of French dishes...here and there a dish that made no sense but all in all happy until the food start arriving...... Starter: Foie Gras (R149) consisted of a sliver (not bigger than 5cm x 1cm x 0.3cm) on three small toasted rounds of bread. The consistency of the Foie Gras was crumbly not smooth. Balsamic reduction spattered all over plate. Did not make sense. The biggest rip-off if ever I have seen one! Mains: Fillet (Medium Rare with snails) The snails were overcooked - a bit mushy. Fillet rare - but good. Served on mash. The vegetables accompanying it (serve separately) was cold chips and a greek salad?! Fish Provencale.....The worst I have ever eaten. The delicate white wine was a sauce resembling wall paper glue and tasted of vinegar. It looks like it comes out of a packet as there where green specs evenly distributed in sauce with raw cherry tomatoes and cold Kalamata olives. The Kingklip were overcooked. Desserts: Pistachio Pana Cotta. The wobble was more like a bounce. Was Grey and tasted nothing of Pistachio. So once we ate our desserts, a Peppermint crisp tart on a plate with Happy Birth-Day (Yes...I kid you not!) written on it. The manager did made an appearance half way through the mains, I did complain which resulted in him disappearing for the rest of lunch. I also left my name and number with request that an owner phone me in order for me to discuss this dismal experience, but nothing yet. Such a great pity as setting and ambiance nice, maybe they must change menu to reflect their expertise and not try to be French when clearly the chef do not understand the French way of cooking.

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