top of page

BYRON 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.

Book Now
  • Byron - Breakfast Menu

    Seasonal brekky dishes showcasing ethically sourced produce, available until 11am at Three Blue Ducks Byron.

    BREAKFAST

    served until 11am

    XO mushrooms, scrambled eggs, charred green onion, chilli peanuts, toasted sourdough

    26

    n.
    n.
    v.
    v.

    Add on

    + butter poached prawn

    8
    Braised beans, Farm greens, chilli garlic, fried egg, pecorino, sourdough croutons

    25

    Avocado, coriander, lemon, pickled chilli, toasted sourdough

    23

    vg.
    vg.
    Bacon & free-range fried egg, milk bun, cheddar, apple & herb slaw, bacon jam, aioli, pickled jalapeño

    21

    Banana, chocolate & macadamia bread, caramel cream, berries

    22

    n.
    n.
    gf.
    gf.
    v.
    v.
    Ducks’ nourish bowl, roast pumpkin, Farm greens, quinoa, sauerkraut, smoked eggplant, pickled radish & onion, Ducks’ dukkah, pomegranate dressing

    25

    gf.
    gf.
    n.
    n.
    vg.
    vg.
    Cinnamon apple porridge, coconut, honey almond & oat crumble

    19

    n.
    n.
    v.
    v.
    vg.* option
    vg.* option
    Walnut & prune toasted sourdough, cultured butter, cumquat jam

    14

    n.
    n.
    Toasted sourdough, cultured butter, Oomite, strawberry or cumquat jam

    10

    EXTRAS
    Haloumi

    7

    Avocado & lemon

    8

    Two eggs

    7

    Sausage

    8

    Smoked suckling pig

    10

    Free-range bacon

    8

    Rosemary & thyme mushrooms

    8

    Bacon & apple jam

    5

    Ducks' hot sauce

    4

    COLD PRESSED JUICES
    Orange

    10

    Cloudy apple

    10

    Watermelon, rhubarb, pear

    10

    Pear, kale, spinach, celery, lemon, cucumber, ginger, spirulina

    10

    DUCKLINGS

    Designed for little ones under 13yo to enjoy.

    Local sourdough toast
    Butter & jam, or Oomite

    8

    Bacon butty, milk bun

    As above

    14

    + fried egg

    3.5

    Eggs on toast
    Scrambled, poached or fried egg

    As above

    10

    + free-range bacon

    7

    v.
    v.
    Cinnamon apple porridge, coconut, honey almond & oat crumble

    12

    n.
    n.
    vg.
    vg.
    vg.* option
    vg.* option
    Hot chocolate

    5

    Iced chocolate

    6

    Babycino

    2

  • Byron - All Day Dining Menu

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

    LET US MAKE ALL THE DECISIONS

    A selection of our favourite dishes from the kitchen, designed for the whole table to enjoy. Available for groups 2+.

    7 Dish Feed Me Menu

    80

    9 Dish Feast Menu

    95

    SMALLS
    Sequel sourdough, chicken skin butter, smoked salt

    12

    Freshly shucked oysters, citrus

    Single

    7

    Half Dozen

    39

    Dozen

    78

    a.
    a.
    df.
    df.
    gf.
    gf.
    Grumpy Grandma’s olives, lemon, garlic, bay leaves

    12

    gf.
    gf.
    vg.
    vg.
    Croissant roll, tiger prawn, burger sauce, cucumber, cos

    21

    a.
    a.
    Coal-roasted scallop, garlic butter, Farm togarashi

    12

    a.
    a.
    gf.
    gf.
    Jordy's beef tartare, Oliver's egg, curry leaves, taro

    29

    df.
    df.
    gf.
    gf.
    Whipped greens, chickpeas, Ducks’ dukkah, crisps

    18

    gf.
    gf.
    n.
    n.
    vg.
    vg.
    Fresh curds, smoked beetroot, macadamia, Ooray plum

    17

    gf.
    gf.
    v.
    v.
    n.
    n.
    Smoked fish rillettes, garlic focaccia, pickled onions, radish

    27

    a.
    a.
    Hogan Farm pork terrine, Farm pickles, toasted sourdough

    28

    df.
    df.
    WINTER WARMERS
    12-hour slow-cooked brisket, onion salsa, pickles, roasting juices, 600g to share

    99

    df.
    df.
    gf.
    gf.
    Crispy-skin barramundi, white bean, fennel, cavolo nero, pickles

    45

    a.
    a.
    gf.
    gf.
    Farmhouse grain risotto, mushroom, pickled currants, Monte Nardi

    34

    v.
    v.
    vg.* option
    vg.* option
    Green curry, sweet potato, pumpkin, Farm greens, brown rice

    35

    gf.
    gf.
    vg.
    vg.
    FROM THE FIRE

    All served with Farm herb salsa, Ducks' beer mustard & jus

    Sirloin 300g

    54

    df.
    df.
    Scotch fillet 300g

    64

    df.
    df.
    Flank steak 250g

    45

    df.
    df.
    Charcoal chicken, chilli & burnt lemon butter

    44

    gf.
    gf.
    Spit-roasted suckling pig, braised greens, crackling, horseradish, jus

    55

    Rib-eye on the bone 800g

    160

    df.
    df.
    SIDES
    Skin-on chips, Ducks' salt, aioli

    15

    df.
    df.
    gf.
    gf.
    v.
    v.
    Blackened cabbage, smoked tomato, parsley, cream

    17

    gf.
    gf.
    v.
    v.
    Farm leaves, radish, citrus dressing

    13

    gf.
    gf.
    vg.
    vg.
    Spiced cauliflower, tahini, pomegranate, dukkah

    17

    gf.
    gf.
    n.
    n.
    vg.
    vg.
    Roasted carrots, smoked honey, spent citrus, labneh, almonds

    16

    gf.
    gf.
    n.
    n.
    DESSERT
    Chocolate mousse, salted caramel, toasted coconut

    18

    gf.
    gf.
    vg.
    vg.
    Apple crumble, maple ice cream, almonds

    18

    n.
    n.
    White chocolate & miso rice pudding, quince & rhubarb

    18

    gf.
    gf.
    Affogato
    Two shots of espresso over vanilla bean ice cream

    Regular

    9.5

    + shot of Brookie's Mac liqueur

    13

    + Frangelico liqueur

    13

    gf.
    gf.
    v.
    v.
    DUCKLINGS

    Designed for little ones under 13yo to enjoy.

    Hummus, cucumber

    12

    gf.
    gf.
    vg.
    vg.
    Chicken 'n' chips

    16

    gf.
    gf.
    df.
    df.
    Angus cheeseburger, chips

    16

    Pasta, butter, parmesan

    13

    v.
    v.
    Vanilla ice cream, caramel sauce

    8

    gf.
    gf.
    Fruit sorbet

    8

    gf.
    gf.
    vg.
    vg.
  • Byron - Sunday Roast Menu

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

    SMALLS
    Sequel sourdough, chicken skin butter, smoked salt

    12

    Freshly shucked oysters, citrus

    Single

    7

    3 oysters

    39

    6 oysters

    78

    a.
    a.
    df.
    df.
    gf.
    gf.
    Grumpy Grandma's olives, lemon, garlic, bay leaves

    12

    gf.
    gf.
    vg.
    vg.
    Croissant roll, tiger prawn, burger sauce, cucumber, cos

    21

    a.
    a.
    Coal-roasted scallop, garlic butter, Farm togarashi

    12

    a.
    a.
    gf.
    gf.
    Jordy's beef tartare, Oliver's egg, curry leaves, taro

    29

    df.
    df.
    gf.
    gf.
    Whipped greens, chickpeas, Ducks’ dukkah, crisps

    18

    gf.
    gf.
    n.
    n.
    vg.
    vg.
    Smoked fish rillettes, garlic focaccia, pickled onions, radish

    27

    a.
    a.
    Hogan Farm pork terrine, Farm pickles, toasted sourdough

    28

    df.
    df.
    WINTER WARMERS
    Crispy-skin barramundi, white bean, fennel, zucchini, preserved citrus

    45

    a.
    a.
    df.
    df.
    gf.
    gf.
    SUNDAY ROAST

    From 4:30pm | All Ducks' Sunday roasts are served with tallow roasted herb potatoes, carrots, braised greens, proper gravy & a classic Yorkshire pudding.

    Slow cooked grass-fed brisket, horseradish

    45

    Spit roast pork, crackling, apple sauce

    44

    Free-range peri peri chicken

    44

    Spiced roasted pumpkin, charred herb salsa

    38

    Shared brisket roast, horseradish, Sequel sourdough, chicken skin butter, smoked salt | a glass of wine or beer | serves 4

    180

    Extra Yorkie or GF Yorkie

    3

    SIDES
    Three-cheese cauliflower

    15

    gf.
    gf.
    Crispy tallow potatoes, parsley & garlic, rosemary, sage

    15

    Farm leaves, radish, citrus dressing

    13

    gf.
    gf.
    vg.
    vg.
    Roasted carrots, smoked honey, spent citrus, labneh, almonds

    16

    gf.
    gf.
    n.
    n.
    Blackened cabbage, smoked tomato, parsley, cream

    17

    DESSERT
    Chocolate mousse, salted caramel, toasted coconut

    18

    gf.
    gf.
    vg.
    vg.
    Apple crumble, maple ice cream, almonds

    18

    n.
    n.
    White chocolate & miso rice pudding, quince & rhubarb

    18

    gf.
    gf.
    Affogato
    Two shots of coffee over vanilla bean ice cream

    Regular

    9.5

    + shot of Brookie's Mac liqueur or Frangelico

    13

    gf.
    gf.
    v.
    v.
    DUCKLINGS

    Designed for little ones under 13yo to enjoy.

    Kids Roast | Chicken or brisket, potatoes, carrots, Farm greens & gravy

    20

    Pasta, butter, parmesan

    13

    v.
    v.
    Vanilla ice cream, caramel sauce

    8

    gf.
    gf.
    Fruit sorbet

    8

    gf.
    gf.
    vg.
    vg.
  • Christmas in July

    Sunday 26 July | Lunch & Dinner | 79pp

    CHRISTMAS IN JULY

    Sunday 26 July | Lunch & Dinner - 79pp

    ON ARRIVAL
    Christmas gilda, grilled chorizo, pineapple, cheddar, onion
    ROAST
    Ham and turkey roast, Yorkshire pudding, stuffing, pigs in blanket, brussels sprouts, carrot, potatoes, proper gravy, cranberry sauce
    DESSERT
    Christmas pudding with eggnog custard
    DUCKLINGS | 25pp

    Designed for little ones under 13yo to enjoy.

    Ham and turkey roast, pigs in blanket, carrot, potatoes, proper gravy
  • Byron - Group Menu Breakfast

    Shared breakfast menus designed for larger groups and events at Three Blue Ducks Byron.

    GROUP BREKKY MENU | 40pp

    For guests 8+

    Tea or coffee
    TO SHARE
    Selection of fruit & freshly baked pastries
    CHOOSE ONE
    Cinnamon apple porridge, coconut, honey almond & oat crumble
    n.
    n.
    v.
    v.
    vg.
    vg.
    Bacon & free-range fried egg brioche milk bun, cheddar, apple & herb slaw, bacon jam, aioli, pickled jalapeño
    Avocado, coriander, lemon, pickled chilli, toasted sourdough
    Walnut & prune toasted sourdough, cultured butter, cumquat jam
    n.
    n.
    ADD ONS

    from 10am

    Sparkling Wine
    NV Motley Cru, Prosecco, King Valley, VIC

    13

    Bloody Mary
    Badass Bloody Mary | Vodka, Duck's hot sauce, tomato juice, lemon, chilli

    18

  • Byron - Group Menu All Day Dining

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

    FEED ME | 80pp

    A selection of our favourite dishes from the kitchen, designed for the whole table to enjoy. Available for groups 2+

    Sequel sourdough, chicken skin butter, smoked salt
    Grumpy Grandma’s olives, lemon, garlic, bay leaves
    gf.
    gf.
    vg.
    vg.
    Whipped greens, chickpeas, Ducks’ dukkah, crisps
    gf.
    gf.
    n.
    n.
    vg.
    vg.
    Fresh curds, smoked beetroot, macadamia, Ooray plum
    gf.
    gf.
    n.
    n.
    v.
    v.
    12-hour slow-cooked brisket, onion salsa, pickles, roasting juices
    gf.
    gf.
    df.
    df.
    Farm leaves, radish, citrus dressing
    gf.
    gf.
    vg.
    vg.
    Skin-on chips, Ducks’ salt, aioli
    gf.
    gf.
    df.
    df.
    v.
    v.
    FEAST | 95pp

    A selection of our favourite dishes from the kitchen, designed for the whole table to enjoy. Available for groups 2+

    Sequel sourdough, chicken skin butter, smoked salt
    Freshly shucked oyster, citrus (1 each)
    gf.
    gf.
    df.
    df.
    a.
    a.
    Whipped greens, chickpeas, Ducks’ dukkah, crisps
    gf.
    gf.
    n.
    n.
    vg.
    vg.
    Fresh curds, smoked beetroot, macadamia, Ooray plum
    gf.
    gf.
    n.
    n.
    v.
    v.
    Charcoal chicken, chilli & burnt lemon butter
    gf.
    gf.
    12-hour slow-cooked brisket, onion salsa, pickles, roasting juices
    df.
    df.
    gf.
    gf.
    Farm leaves, radish, citrus dressing
    gf.
    gf.
    vg.
    vg.
    Skin-on chips, Ducks' salt, aioli
    df.
    df.
    gf.
    gf.
    v.
    v.
    Chocolate mousse, salted caramel, toasted coconut
    gf.
    gf.
    vg.
    vg.
    ULTIMATE FEAST | 115pp

    A selection of our favourite dishes from the kitchen, designed for the whole table to enjoy. Sharing feast for 4+ guests

    Sequel sourdough, chicken skin butter, smoked salt
    Grumpy Grandma’s olives, lemon, garlic, bay leaves
    gf.
    gf.
    vg.
    vg.
    Freshly shucked oysters, citrus
    a.
    a.
    gf.
    gf.
    df.
    df.
    Fresh curds, smoked beetroot, macadamia, Ooray plum
    gf.
    gf.
    n.
    n.
    v.
    v.
    Jordy's beef tartare, Oliver’s egg, curry leaves, taro
    df.
    df.
    gf.
    gf.
    Rib-eye on the bone, Farm herb salsa, Ducks’ beer mustard & jus
    df.
    df.
    Crispy-skin barramundi, white bean, fennel, cavolo nero, pickles
    gf.
    gf.
    a.
    a.
    Farm leaves, radish, citrus dressing
    gf.
    gf.
    vg.
    vg.
    Skin-on chips, Ducks' salt, aioli
    df.
    df.
    gf.
    gf.
    v.
    v.
    Chocolate mousse, salted caramel, toasted coconut
    gf.
    gf.
    vg.
    vg.
    ADD ONS
    Coal-roasted scallop, garlic butter, Farm togarashi

    each

    12

    a.
    a.
    gf.
    gf.
    Croissant roll, tiger prawn, burger sauce, cucumber, cos

    21

    a.
    a.

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.

Book Now

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.

Good food, good times, great emails

Subscribe for the latest Ducks news, events, recipes and exclusive perks.
Sign Up
bottom of page