at 32 Covent Market Place , N6A 1E2
Casual Fine Dining
Relaxed atmosphere with an eclectic menu and extensive wine list. Our large bar makes the perfect spot to enjoy some appetizers and a drink. The Blu Duby culinary team has created an amazing summer menu with everything from familiar comfort food to dishes inspired from around the world. Our servers are seasoned veterans who do everything in their power to provide you a remarkable experience. We also have Vegan, Vegetarian and Gluten Free options.
Soup of the day - honey and bacon pottage Pasta feature - chicken fettuccine with sautéed mushrooms, arugula, roasted peppers and double smoked bacon tossed in a roasted garlic white wine cream sauce Catch of the day - pan seared rainbow trout on a rice medley and maple glazed carrots finished with a lemon caper butter
With the submissions flowing in, we've opted to give you another week on the Blu Duby photo contest! Please send all photos to email@example.com for a chance to win one $200 gift card to Hotel Metro and 2 gift cards valued at $100 each for Blu Duby Soup of the day – cream of wild mushroom topped with fried onions Pasta feature – chicken fettucine with sautéed mushrooms, julienned peppers, and baby spinach tossed in a bacon white wine cream sauce. Catch of the day – pan seared skate wing on mixed rice and buttered asparagus finished in a lemon caper butter
The entries are already coming in! See below for more info on how you can WIN gift certificates for Hotel Metro or Blu Duby Pasta feature – chicken fettucine in a roasted garlic cream sauce with bacon, onions, peppers, cherry tomatoes and spinach Catch of the day – skate wing with a parsley and garlic panko crust finished with brown rice and asparagus.
Wouldn't you LOVE to treat yourself to a night at the Hotel Metro and a delicious dinner at your favourite hot spot – Blu Duby, of course. We want to see your pics, London! Send us your favourite shots of your time spent here at the Blu Duby. Whether they be food shots, selfies, romantic dates, birthdays, celebrations or a good old fashioned girls night out – we want to see you! In order to qualify, please send all pictures to firstname.lastname@example.org before Friday, April 10th at midnight. In addition to sending the pictures, we ask you to give us permission to use these pics on our new website as well as on Facebook. Let's not forget about prizes! We will be making the draw by random selection and awarding THREE GRAND PRIZES! - $200 Gift Card compliments of our friends at the Hotel Metro - 2 x $100 Gift Certificates from Blu Duby. Can't wait to see your candid moments!
Hoppy Easter, everyone. We're open tonight and would love to see you! Soup of the day - cream of wild mushroom topped with fried onions Pasta feature - beef tips with fettuccine noodles, roasted garlic, bell peppers, mushrooms and arugula tossed in a blue cheese cream sauce Catch of the day - pan seared Arctic char on organic quinoa and asparagus finished in a honey apple bacon butter
The entries are already coming in! See below for more info on how you can WIN gift certificates for Hotel Metro or Blu Duby Soup of the day – cream of wild mushrooms topped with fried onions Pasta feature – chicken fettucine roasted garlic, arugula, peppers and sautéed mushrooms tossed in a pesto cream sauce Catch of the day – pan seared Arctic char on wild rice and asparagus topped with double smoked bacon, cherry tomatoes and baby spinach finished in a balsamic glaze.
For those of you looking to make your Blu Duby Easter plans, we will be closed Easter Monday and open all other days, Good Friday included! Soup of the day – tomato thai curry Pasta feature – gnocchi with chicken, arugula, roasted peppers and sautéed mushrooms tossed in a roasted garlic white wine sauce Catch of the day – pan seared yellow perch on mix rice and buttered asparagus finished in a lemon caper white wine butter
Soup of the day - roasted pear and apple with a cranberry chutney Pasta feature - beef fettucine with roasted garlic, onions, mushrooms, cherry tomatoes in a white white rosé sauce Catch of the day - pan seared rainbow trout with a honey Dijon glaze on a rice medley and asparagus