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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.

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  • Byron - Breakfast Menu

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

    BREAKFAST

    served until 11am

    Chilli scrambled eggs, papaya, sriracha, peanuts, toasted sourdough

    25

    a.

    Add on

    + butter poached prawn

    8
    Crispy-smoked brisket skillet, pico de gallo, fried egg, toasted sourdough

    27

    df.
    Avocado, coriander, lemon, pickled chilli, toasted sourdough

    23

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

    20

    Roasted mushrooms, pesto, poached eggs, Farm herbs, hemp seed, macadamia, toasted sourdough

    26

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

    25

    gf.
    n.
    vg.
    Sourdough crumpets, banana custard, toasted coconut, berries

    21

    Coconut chia pudding, apple, currants, cinnamon, almonds

    23

    gf.
    n.
    vg.
    Walnut & prune toasted sourdough, cultured butter, cumquat jam

    12

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

    10

    EXTRAS
    Haloumi

    5

    Avocado & lemon

    6

    Two eggs

    7

    Butter poached prawn

    8

    Free-range bacon

    7

    Sausage

    8

    Bacon & apple jam

    5

    Rosemary & thyme mushrooms

    6

    Ducks' hot sauce

    3

    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.
    Sourdough crumpet, banana butter

    12

    Coconut chia pudding, mango, macadamia, passionfruit, myrtle

    12

    gf.
    n.
    vg.
    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, herb mignonette

    Single

    7

    Half Dozen

    39

    Dozen

    78

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

    12

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

    21

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

    12

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

    28

    df.
    gf.
    Chickpea hummus, Ducks' dukkah, crisps

    16

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

    18

    gf.
    v.
    n.
    Market fish crudo, cucumber, coconut, fermented chilli, peanut

    29

    a.
    gf.
    df.
    n.
    Hogan Farm pork terrine, Farm pickles, toasted sourdough

    27

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

    99

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

    45

    a.
    df.
    gf.
    Polenta gnocchi, pumpkin, basil, pecorino, pepitas

    Small

    28

    Large

    37

    gf.
    Roasted mushrooms, sprouts, parsley, lemon, pangrattato

    32

    v.
    FROM THE FIRE

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

    Grass-fed Beef sirloin 300g

    52

    df.
    Grass-fed Beef scotch fillet 300g

    64

    df.
    Rib-eye on the bone 800g

    145

    df.
    Charcoal chicken, peri peri, grapes, snow peas

    Half

    44

    Whole

    73

    df.
    gf.
    Spit-roasted porchetta

    46

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

    15

    df.
    gf.
    v.
    Wok greens, confit chili, garlic, shallot, ginger

    17

    gf.
    vg.
    Farm leaves, radish, citrus dressing

    13

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

    16

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

    17

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

    17

    n.
    Banana & white chocolate panna cotta, macadamia

    17

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

    Regular

    9.5

    + shot of Brookie's Mac liqueur or Frang

    13

    + Frangelico liqueur

    13

    gf.
    v.
    DUCKLINGS

    Designed for little ones under 13yo to enjoy.

    Hummus, cucumber

    12

    gf.
    vg.
    Chicken 'n' chips

    16

    gf.
    df.
    Angus cheeseburger, chips

    16

    Pasta, butter, parmesan

    13

    v.
    Vanilla ice cream, caramel sauce

    8

    gf.
    Fruit sorbet

    8

    gf.
    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, herb mignonette

    Single

    7

    3 oysters

    39

    6 oysters

    78

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

    12

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

    21

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

    12

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

    28

    df.
    gf.
    Chickpea hummus, Ducks' dukkah, crisps

    16

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

    18

    gf.
    v.
    n.
    Market fish crudo, cucumber, coconut, fermented chilli, peanut

    29

    a.
    gf.
    df.
    n.
    Hogan Farm pork terrine, Farm pickles, toasted sourdough

    27

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

    45

    a.
    df.
    gf.
    Polenta gnocchi, pumpkin, basil, pecorino, pepitas

    Small

    28

    Large

    37

    v.
    gf.
    SUNDAY ROAST

    All Ducks' Sunday roasts are served with crispy potatoes, carrots, Farm greens, proper gravy, and the classic Yorkshire pudding.

    Slow cooked brisket, Dijon

    42

    Free-range peri peri chicken

    42

    Spiced roasted pumpkin

    38

    Extra Yorkie or GF Yorkie

    3

    FROM THE FIRE

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

    Grass-fed Beef sirloin 300g

    52

    df.
    Grass-fed Beef scotch fillet 300g

    64

    df.
    Rib-eye on the bone 800g

    145

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

    15

    df.
    gf.
    v.
    Wok greens, confit chili, garlic, shallot, ginger

    17

    gf.
    vg.
    Farm leaves, radish, citrus dressing

    13

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

    16

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

    17

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

    17

    n.
    Banana & white chocolate panna cotta, macadamia

    17

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

    Regular

    9.5

    + shot of Brookie's Mac liqueur or Frang

    13

    gf.
    v.
    DUCKLINGS

    Designed for little ones to enjoy, up to 12yo.

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

    20

    Pasta, butter, parmesan

    13

    v.
    Vanilla ice cream, caramel sauce

    8

    gf.
    Fruit sorbet

    8

    gf.
    vg.
  • 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
    Coconut chia pudding, apple, currants, cinnamon, almonds
    Bacon & free-range fried egg brioche milk bun, cheddar, apple & herb slaw, bacon jam, aioli, pickled jalapeño
    Avocado, coriander, lemon, pickled chilli, toasted sourdough
    Chilli scrambled eggs, papaya, sriracha, peanuts, toasted sourdough
    Toasted sourdough, cultured butter, strawberry jam
    + choice of two sides

    Avocado

    Two eggs

    Free-range bacon

    Rosemary & thyme mushrooms

    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
    Chickpea hummus, Ducks' dukkah, Farm crisps
    gf.
    n.
    v.
    Fresh curds, smoked beetroot, macadamia, Ooray plum
    gf.
    n.
    v.
    Market fish crudo, cucumber, coconut, fermented chilli, peanut
    a.
    df.
    gf.
    n.
    12-hour slow-cooked brisket, onion salsa, pickles, roasting juices
    df.
    gf.
    Farm leaves, radish, citrus dressing
    gf.
    vg.
    Skin-on chips, Ducks' salt, aioli
    df.
    gf.
    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
    Chickpea hummus, Ducks' dukkah, Farm crisps
    gf.
    n.
    vg.
    Fresh curds, smoked beetroot, macadamia, Ooray plum
    gf.
    n.
    v.
    Market fish crudo, cucumber, coconut, fermented chilli, peanut
    a.
    df.
    gf.
    n.
    Charcoal chicken, peri peri, grapes, snow peas
    df.
    gf.
    12-hour slow-cooked brisket, onion salsa, pickles, roasting juices
    df.
    gf.
    Farm leaves, radish, citrus dressing
    gf.
    vg.
    Skin-on chips, Ducks' salt, aioli
    df.
    gf.
    v.
    Banana & white chocolate panna cotta, macadamia
    gf.
    n.
    ULTIMATE FEAST | 115pp

    A selection of our favourite dishes from the kitchen, designed for the whole table to enjoy. Sharing feast for 12+ guests

    Sequel sourdough, chicken skin butter, smoked salt
    Grumpy Grandma's olives, lemon, garlic, bay leaves
    gf.
    vg.
    Coal-roasted scallop, garlic butter, Farm togarashi
    a.
    gf.
    Fresh curds, smoked beetroot, macadamia, Ooray plum
    gf.
    n.
    v.
    Rib-eye on the bone, Farm herb salsa, Ducks' beer mustard & jus
    df.
    Crispy-skin barramundi, white bean, fennel, zucchini, preserved citrus
    a.
    df.
    gf.
    Farm leaves, radish, citrus dressing
    gf.
    vg.
    Skin-on chips, Ducks' salt, aioli
    df.
    gf.
    v.
    Banana & white chocolate panna cotta, macadamia
    gf.
    n.
    ADD ONS
    Freshly shucked oysters, herb mignonette

    Single

    7

    Half Dozen

    39

    Dozen

    78

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

    21

    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.

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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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