The dinner menu is simple, yet it highlights the excellent produce of the local region, as well as the distinctly individual styles of each chef. We serve dinner just four nights a week. The menu is designed to give each person the option to choose their own way through a degustation meal. Alternatively you can choose the chef’s recommendation, this option is compulsory for table of six people and above. We suggest each person order between 4 and 6 courses.
Dinner bookings are available for Wednesday through to Saturday. We do two sittings for dinner each night, the first start at between 6 and 6:30pm, and the second at between 8:30 and 9pm. We close at 11pm. Bookings are recommended but not essential, these can be done over the phone. We do keep several tables outside available purely to walk-ins, we do not take bookings for these weather dependant tables, they are allocated on a first in, first served basis.
If you do need to make a cancellation please email us, 48 hours prior to your scheduled arrival time.
bread and butter/3$ each
n -‐ natural:minimal intervention, organic fruit, wild yeast, no added sugar
b -‐ biodynamic:agricultural process involving ecological, ethical and holistic principles
o -‐ organic:wine made from grapes grown without chemical pestiides, herbicides, fungicides or fertilisers
At Three Blue Ducks we make all our own pastries & baked goods…. Our tea and coffee is organic, fair trade and forest friendly from Single Origin Roasters. We use Country Valley milk and Iggy’s bread, all seafood is fresh from the markets hand picked by Sam, our beef is grass fed angus from Tasmania and we use organic eggs. We endeavour to use organic ingredients when possible and our cleaning chemicals are environmentally friendly non-toxic biodegradable.