This winter, join us at Three Blue Ducks Byron for special series of dinners, created in collaboration with local suppliers.
The Producer’s Plate dinner series will showcase a selection of top Northern Rivers’ producers, including Salumi, Bay Seafood, Fairgame Wild Venison, The Farm Grower’s Collective and Byron Bay Mozzarella.
Working with a different supplier each week, chefs will design a casual two-course dinner that makes the most of their produce, with a local drink supplier bringing the matching bevvies.
Expect to see drinks from breweries, wineries and distilleries, such as Stone & Wood, Willie Smith’s, Tintenbar, Husk and Jilly Wines.
HERE IS WHAT’S COMING UP…
GROWERS COLLECTIVE + HUSK DISTILLERY
Friday 23rd August from 5.30PM
Husk Pure Cane Caipirinha on arrival
THE FARM VEGETABLE PLATE: Raw, pickled & fermented Farm vegetables, whipped greens & crispy leaves
JERK CHICKEN ON THE SPIT: Jerk chicken, Farm Growers Collective root vegetable slaw & sugar cane smoked potatoes
BAY SEAFOOD + WILLIE SMITH’S
Friday 30th August from 5.30PM
Willie Smith’s Organic Apple Cider on arrival
TO START: Raw Rocky Point cobia, buttermilk, apple, radish, ginger & buckwheat
FRECKLES PAELLA OF DREAMS: Mussels, spanner crab, smoked bacon, Farm garlic & fennel, cinnamon myrtle, chilli, lemon & herbs
SEE THE FULL PROGRAM BELOW…
Friday 12th July: Salumi + Stone & Wood
Friday 2nd August: Byron Bay Mozzarella + Jilly Wines
Friday 16th August: Fairgame Wild Venison + Tintenbar Distillery
Friday 23rd August: The Farm Grower’s Collective + The Bread Social + Husk Distillery
Friday 30th August: Bay Seafood + Willie Smith’s
$50 per person, includes a casual two-course dinner and drink on arrival.