The produce that we use in the restaurant is sourced from local suppliers from in and around Sydney where possible, to help reduce the impact of transport. We try to use organic produce when we can but are somewhat limited by the affordability of our menu ideas.
We try to use every space we have to grow whatever we can ourselves. We have a small garden plot in the back yard where we grow seasonal crops that can be used on the menu. We also have plans to use all of our vertical and horizontal spaces to grow eatables as well as public places like the nature strips etc. The target is to be as low impact and as sustainable as possible.
Our short beer list is made up of beers from some of the finest boutique craft breweries from the NSW region, and a couple of imports. The wine list too, had a strong NSW focus, with several natural, organic or biodynamic wines.
Our milk is of premium quality from Country Valley dairy in Picton, and has won an array of awards at several national dairy fairs including the Royal Easter Show.
Coffee is from Single Origin Roasters. It is fair trade, forest friendly and roasted just 15
minutes away from our café. Our organic, fair trade teas are sourced from around the
world by a local company called Rabbit Hole Tea.
Our bread comes from possibly the best Sourdough bakery in Australia, Iggy’s Bread, which conveniently is located just four doors down the Street. And our gluten free option is from Bondi’s Spring Wellness, a sprouted quinoa and millet veggie loaf, that is incredibly good for you.
At Three Blue Ducks we make all our own pastries & baked goods. All the seafood is fresh from the markets, our beef is sustainable farmed, free range and the majority of it organic and biodynamic, and we use only organic eggs. We use environmentally friendly non-toxic biodegradable cleaning chemicals, and biodegradable take away containers.