The latest addition to the Three Blue Ducks family, located in North Quay’s new W Hotel, overlooks the sparkling Brisbane river and its picturesque South Bank, and imports the Ducks’ signature style to an inner-city urban setting. The décor mixes modern with homely, with potted plants, warm lighting and long tables creating the down-to-earth, friendly atmosphere that Ducks patrons have grown to love.
The menu follows suit; a baba ganoush with pomegranate and warm flatbread is a menu staple, wholesome and filling. A kingfish and paw paw appetiser, delicately seasoned with chilli and ginger, is designed to show off fresh Australian produce, and does so with grace and panache.
The mains menu evokes homecooked classics, executed flawlessly. The lamb shoulder, impeccably carved by restaurant manager Jamie Krog, melts in the mouth, subtly flavoured by a mint and lemon dressing. Moreton Bay bugs are a crowd favourite, while a whole fish, served with lemongrass, lime leaves and chilli adds an Asian twist to the fresh Australian produce. Accompanying the crowd pleasing selection of mains is a range of staple sides, each with a unique Ducks twist. Roasted carrots are softened to perfection, and served with a citrus butter, honeycomb, and ricotta, with the saltiness of the cheese subtly complementing the honey’s sweetness.
A meal at Three Blue Ducks in brought to a triumphant close by a rich chocolate parfait, served with pickled blueberries and a sprinkling of matcha. The sweet richness of a crème brulee is balanced by a hit of tart and refreshing rhubarb.
While Brisbane’s Three Blue Ducks is a step outside the norm in terms of style, setting and decor, its celebration of local produce, affable service, and unique twist on well-loved classics ensure that the restaurant more than lives up to the respected Ducks name.
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