Three Blue Ducks’ new venue at W Brisbane will open on 1 June spearheaded by chefs Mark LaBrooy and Darren Robertson. The restaurant will serve breakfast, lunch and dinner seven days a week. With a menu featuring the best of Queensland and northern New South Wales produce, diners can expect signature ‘Ducks’ dishes such as breakfast special flaked house smoked salmon, alongside new additions to the lunch menu including Moreton Bay bugs from the grill, fermented chilli glazed chicken from the rotisserie and smoked eggplant with mixed grains from the wood fire oven. Diners will have 156 seats to choose from, both indoor and outdoor with spectacular views of the Brisbane River.
“We’ve been working really closely with new local suppliers and producers over the past few months and can’t wait to showcase them through our signature Ducks dishes at our new Brisbane venue. We have also collaborated with Green Beacon Brewing Co to create a pale ale which will be exclusive to the Ducks. We’re super excited to bring the Ducks offering to Brisbane and to work with W Brisbane to bring the whole venue to life,” said LaBrooy.
Adhering to both the Three Blue Ducks and W Hotels ethos, the venue will follow sustainable and ethical practices while still maintaining the quality offering they pride themselves on. Beer, wine, kombucha and water will all be available on tap to reduce bottle waste, coffee cups will be biodegradable and Three Blue Ducks’ keep cups will also be available. eWater hand washing systems will be used throughout the hotel and a strict colour coded recycling program will be implemented. Any edible food waste will be distributed daily to W Brisbane’s local partner OZ Harvest to feed the homeless. Restaurant bookings are now live and can be made online.
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