Mixing Queensland’s vibrant yet laid-back culture with their paddock to plate ethos, Three Blue Ducks aims to serve up fresh, local and honest cuisine showcasing bold flavours and colours. The Brisbane restaurant will open for breakfast, lunch and dinner seven days a week, with an evolving seasonal menu featuring Queensland and northern New South Wales produce.
Guests will experience Three Blue Ducks in a relaxed setting, overlooking the Brisbane River. The kitchen will feature a wood fire oven, a rotisserie and charcoal pit and a cold seafood section showcasing Moreton Bay bugs, Spanner Crab and oysters.
The menu will feature well known dishes from the Ducks including Spanner Crab scramble with green mango, bean shoot salad, house made sriracha and cashews; coal roasted lamb; and the corn fritters with guacamole, fermented cabbage, jalapeno, herb salad, labneh and poached eggs.
Creating a setting that stays true to Three Blue Ducks grassroots dining spirit, the design features earthy tones and raw materials, complemented by pops of greenery and colonial heritage channelled through Queenslander VJ wall panels.
“When approached by W Hotel to embark on a Three Blue Ducks venture in Brisbane, it was important to us to ensure that we shared the same values and sustainable business practices,” said Jeff Bennett, co-owner of Three Blue Ducks.
“We share the same ethos for quality and we’ll be using locally sourced produce that is farmed ethically. Although our current venues greatly differ in aesthetic, our philosophy and ethos remain very much the same and we can’t wait to work alongside W Brisbane with views over the Brisbane River.”
“Brisbane is craving a venue like this – vibrant, honest, fresh and local with stellar views,” said Haldon Philp, General Manager W Brisbane.
“We’re both non-traditional brands with a shared vision of showcasing local, real food and drinks, which makes this partnership the perfect match for W Brisbane’s signature dining experience”.
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