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Bellingen Menus

Our menus celebrate honest food, built around seasonal produce and thoughtfully sourced ingredients. Enjoy produce-driven dishes that highlight simple cooking, bold flavours and the best of what’s in season.

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  • Bellingen - All Day Dining Menu

    Seasonal dishes showcasing ethically sourced produce, available for lunch and dinner at Three Blue Ducks Bellingen.

    LET US MAKE ALL THE DECISIONS
    8 Dish Feed Me menu

    80

    9 Dish Feast menu

    95

    SMALLS
    Hearthfire sourdough focaccia, butter, Dorrigo pepper

    12

    v.
    v.
    Marinated olives, cinnamon, orange

    10

    df.
    df.
    gf.
    gf.
    v.
    v.
    vg.
    vg.
    Half-shell scallop, burnt citrus butter

    each

    12

    a.
    a.
    gf.
    gf.
    Pea & herb arancini, pecorino

    17

    v.
    v.
    Smoked fish rillettes, pickled onion, capers, radish, sourdough focaccia

    27

    a.
    a.
    Saganaki, hot honey, prune & fig, toast

    26

    v.
    v.
    Smoked beef tartare, anchovy aioli, potato crisp

    28

    gf.
    gf.
    df.
    df.
    Fire-roasted eggplant, harissa, dukkah, vegetable chips

    21

    df.
    df.
    gf.
    gf.
    v.
    v.
    vg.
    vg.
    BIGS
    Crispy polenta, spring vegetables, olive, tarragon

    31

    gf.
    gf.
    vg.
    vg.
    v.
    v.
    df.
    df.
    Grilled king prawns, green mango, shiso, chilli

    39

    gf.
    gf.
    df.
    df.
    a.
    a.
    Fire-roasted peri-peri chicken, corn & jalapeño salsa, spring onion

    39

    Market fish, olive & preserved lemon butter, garden greens

    45

    Slow-cooked lamb shank, parsnip, salt bush

    48

    df.
    df.
    gf.
    gf.
    300g Dorrigo scotch fillet, chimichurri, jus, Ducks’ beer mustard

    78

    df.
    df.
    600g rib eye, Ducks' beer mustard, shallots, jus

    145

    gf.
    gf.
    df.
    df.
    SIDES
    Skin-on chips, smoked potato mayo, Ducks' salt

    12

    gf.
    gf.
    df.
    df.
    v.
    v.
    Spring salad, burnt lemon dressing

    14

    gf.
    gf.
    v.
    v.
    vg.
    vg.
    df.
    df.
    Carrots, potatoes, salsa verde, smoked salt

    16

    gf.
    gf.
    df.
    df.
    v.
    v.
    Local steamed greens, confit chilli garlic

    16

    v.
    v.
    DESSERTS
    Berry clafoutis, whipped crème fraîche

    18

    v.
    v.
    Persian love cake, rosewater, pistachio

    18

    n.
    n.
    v.
    v.
    gf.
    gf.
    df.
    df.
    vg.
    vg.
    Warm sticky date pudding, vanilla bean ice cream, rum butterscotch

    18

    gf.
    gf.
    v.
    v.
    Cheese plate - brie, pecorino, house-made fig jam, fruit, sourdough

    27

    v.
    v.
    DUCKLINGS

    Designed for little ones under 13yo to enjoy.

    Pasta, cheese, butter

    12

    v.
    v.
    Fish bites, fried, tomato sauce

    16

    gf.
    gf.
    df.
    df.
    Cheeseburger, fries

    16

    Fries, tomato sauce

    10

    df.
    df.
    gf.
    gf.
    v.
    v.
    vg.
    vg.
  • Bellingen - Sunday Roast Menu

    Slow-cooked meats, classic sides and seasonal produce served every Sunday at Three Blue Ducks Bellingen.

    LET US MAKE ALL THE DECISIONS
    8 Dish Feed Me menu

    80

    9 Dish Feast menu

    95

    SMALLS
    Hearthfire sourdough focaccia, butter, Dorrigo pepper

    11

    v.
    v.
    Marinated olives, cinnamon, orange

    10

    df.
    df.
    gf.
    gf.
    v.
    v.
    vg.
    vg.
    Half-shell scallop, burnt citrus butter

    12

    a.
    a.
    gf.
    gf.
    Smoked fish rillettes, pickled onion, capers, radish, sourdough focaccia

    27

    a.
    a.
    gf.
    gf.
    Saganaki, hot honey, prune & fig toast

    26

    v.
    v.
    Smoked beef tartare, anchovy aioli, potato crisp

    28

    df.
    df.
    gf.
    gf.
    Fire-roasted eggplant, harissa, dukkah, vegetable chips

    21

    df.
    df.
    gf.
    gf.
    v.
    v.
    vg.
    vg.
    SUNDAY ROAST

    All Sunday roasts are served with roasted potato, carrots, rainbow chard, proper gravy and a Yorkshire pudding

    12-hour slow-cooked lamb shoulder

    42

    Free-range perri-perri chicken

    39

    Roasted harissa pumpkin

    34

    BIGS
    Crispy polenta, spring vegetables, olive, tarragon

    31

    Market fish, olive & preserved lemon butter, garden greens

    45

    300g Dorrigo scotch fillet, chimichurri, jus, Ducks’ beer mustard

    78

    df.
    df.
    600g Rib eye, Ducks’ beer mustard, jus

    145

    df.
    df.
    SIDES
    Skin-on chips, smoked potato mayo, Ducks' salt

    12

    gf.
    gf.
    df.
    df.
    v.
    v.
    Spring salad, burnt lemon dressing

    14

    gf.
    gf.
    v.
    v.
    vg.
    vg.
    df.
    df.
    Carrots, potatoes, salsa verde, smoked salt

    16

    gf.
    gf.
    df.
    df.
    v.
    v.
    Local steamed greens, confit chilli garlic

    16

    v.
    v.
    DESSERTS
    Persian love cake, rosewater, pistachio

    18

    gf.
    gf.
    vg.
    vg.
    df.
    df.
    v.
    v.
    Warm sticky date pudding, vanilla bean ice cream, rum butterscotch

    18

    n.
    n.
    v.
    v.
    Cheese plate - brie, pecorino, house-made fig jam, fruit, sourdough

    27

    v.
    v.
    DUCKLINGS

    Designed for little ones under 13yo to enjoy.

    Pasta, cheese, butter

    12

    v.
    v.
    Fish bites, fried, tomato sauce

    16

    gf.
    gf.
    df.
    df.
    Cheeseburger, fries

    16

    Fries, tomato sauce

    10

    df.
    df.
    gf.
    gf.
    v.
    v.
    vg.
    vg.
    Vanilla ice cream

    8

    Ice cream sundae, caramel & honeycomb

    10

    Ducks chocolate brownie

    14

  • Bellingen - Locals Steak Night Menu

    Weekly steak and grill offering featuring premium cuts, available Monday nights at Three Blue Ducks Bellingen.

    SMALLS
    Hearthfire sourdough focaccia, butter, Dorrigo pepper

    11

    v.
    v.
    Marinated olives, cinnamon, orange

    10

    df.
    df.
    gf.
    gf.
    v.
    v.
    vg.
    vg.
    Half-shell scallop, burnt citrus butter

    12

    a.
    a.
    gf.
    gf.
    Saganaki, hot honey, prune & fig, toast

    26

    v.
    v.
    Smoked beef tartare, anchovy aioli, potato crisp

    28

    Fire-roasted eggplant, harissa, dukkah, vegetable chips

    19

    df.
    df.
    gf.
    gf.
    v.
    v.
    vg.
    vg.
    BIGS
    Market fish, olive & preserved lemon butter, garden greens

    45

    Fire-roasted peri-peri chicken, corn & jalapeño salsa, spring onion

    39

    Crispy polenta, spring vegetables, olive, tarragon

    31

    gf.
    gf.
    df.
    df.
    vg.
    vg.
    v.
    v.
    STEAK SPECIALS

    Grass-fed Black Angus beef, skin-on chips served with pepper jus, beer mustard, or chimichurri

    Dorrigo scotch fillet, 300g

    78

    Dorrigo ribeye on the bone, 600g

    99

    Riverine rump, 250g

    29

    Riverine porterhouse, 300g

    49

    Dorrigo Beef Butcher’s pick | MP
    Market Price
    SIDES
    Skin-on chips, smoked potato mayo, Ducks' salt

    12

    gf.
    gf.
    df.
    df.
    Carrots, potatoes, salsa verde, smoked salt

    16

    df.
    df.
    gf.
    gf.
    v.
    v.
    Spring salad, burnt lemon dressing

    14

    DESSERTS
    Berry clafoutis, whipped crème fraîche

    18

    v.
    v.
    Persian love cake, rosewater, pistachio

    18

    n.
    n.
    v.
    v.
    gf.
    gf.
    df.
    df.
    vg.
    vg.
    Warm sticky date pudding, vanilla bean ice cream, rum butterscotch

    18

    n.
    n.
    v.
    v.
    Cheese plate - brie, pecorino, house-made fig jam, fruit, sourdough

    27

    v.
    v.
  • Bellingen - Group Menu All Day Dining

    Shared lunch and dinner menus designed for larger groups and events at Three Blue Ducks Bellingen.

    FEED ME | 80pp
    TO SHARE
    Hearthfire sourdough focaccia, butter, Dorrigo pepper
    v.
    v.
    Half-shell scallop, burnt citrus butter
    a.
    a.
    gf.
    gf.
    Fire-roasted eggplant, harissa, dukkah, vegetable chips
    df.
    df.
    gf.
    gf.
    v.
    v.
    vg.
    vg.
    Saganaki, hot honey, prune & fig toast
    v.
    v.
    Smoked beef tartare, anchovy aioli, potato crisp
    Fire-roasted peri-peri chicken, corn & jalapeño salsa, spring onion
    Skin-on chips, smoked potato mayo, Ducks' salt
    gf.
    gf.
    v.
    v.
    df.
    df.
    Spring salad, burnt lemon dressing
    ADD ONS
    Marinated olives, cinnamon, orange

    10

    df.
    df.
    gf.
    gf.
    v.
    v.
    vg.
    vg.
    FEAST | 95pp
    TO SHARE
    Hearthfire sourdough focaccia, butter, Dorrigo pepper
    v.
    v.
    Half-shell scallop, burnt citrus butter
    a.
    a.
    gf.
    gf.
    Fire-roasted eggplant, harissa, dukkah, vegetable chips
    Smoked beef tartare, anchovy aioli, potato crisp
    gf.
    gf.
    df.
    df.
    Market fish, olive & preserved lemon butter, garden greens
    Fire-roasted peri-peri chicken, corn & jalapeño salsa, spring onion
    Skin-on chips, smoked potato mayo, Ducks' salt
    v.
    v.
    gf.
    gf.
    df.
    df.
    Spring salad, burnt lemon dressing
    v.
    v.
    vg.
    vg.
    gf.
    gf.
    df.
    df.
    Berry clafoutis, whipped crème fraîche
    v.
    v.
    ADD ONS
    Marinated olives, cinnamon, orange

    10

    ULTIMATE FEAST | 115pp
    TO SHARE
    Hearthfire sourdough focaccia, butter, Dorrigo pepper
    Half-shell scallop, burnt citrus butter
    a.
    a.
    gf.
    gf.
    Saganaki, hot honey, prune & fig, toast
    v.
    v.
    Smoked beef tartare, anchovy aioli, potato crisp
    gf.
    gf.
    df.
    df.
    Market fish, olive & preserved lemon butter, garden greens
    600g Rib eye, Ducks' beer mustard, shallots, jus
    gf.
    gf.
    df.
    df.
    Skin-on chips, smoked potato mayo, Ducks' salt
    gf.
    gf.
    df.
    df.
    v.
    v.
    Spring salad, burnt lemon dressing
    v.
    v.
    vg.
    vg.
    gf.
    gf.
    df.
    df.
    Berry clafoutis, whipped crème fraîche
    v.
    v.
    ADD ONS
    Marinated olives, cinnamon, orange

    10

Real food
good company

Three Blue Ducks started with a few mates, a surf trip, and a shared belief that food could be done differently. Whilst all our venues are a little different, the same idea still guides us - honest food, good people and doing the simple things really well.

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a: Australian sourced seafood | gf: gluten free | df: dairy free | v: vegetarian | vg: vegan | vg* on request | n: contains nuts
 

A surcharge of 10% on weekends and 15% on public holidays will be applied. Amex payments incur a 2.75% surcharge.

All other card payments incur a 1.65% surcharge. A discretionary gratuity of 8% is applied to groups of 12 or more.

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