For this year’s Brisbane Good Food Month, Ducks chefs Darren Robertson, Mark LaBrooy and Andy Allen treated eager foodies to an exclusive event that brought a taste of Byron to Brissy – for one night only.
Guests arrived at W Brisbane in the early evening and were treated to stunning views of the Brisbane River and tunes from the in-house DJ, as the Three Blue Ducks kitchen turned out an epic menu of Byron-inspired dishes. Using fresh produce from some of our favourite Northern Rivers’ suppliers, the menu put the spotlight on local Byron producers with pickled vegetables from Falls Farm, venison tataki from Fair Game Wild Venison, guanciale from Salumi and raw cobia from Rocky Point Aquaculture.
Check out some of our favourite pics from the night, plus try the venison tataki with smoked blueberries, macadamia miso and spent sourdough – now on Brisbane’s menu!
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