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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

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

    26

    n.
    n.
    v.
    v.

    Add on

    + butter poached prawn

    8
    Turkish eggs, cucumber dill yogurt, roasted chilli oil, Ducks’ dukkah, focaccia

    26

    n.
    n.
    v.
    v.
    Avocado, asparagus, peas, mints, basils, chilli salt, toasted sourdough

    25

    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.
    Ducks’ coconut chia & maple granola, stewed fruits, berries

    19

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

    16

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

    12

    EXTRAS
    Haloumi

    7

    Avocado & lemon

    8

    Two eggs

    7

    Sausage

    8

    Free-range bacon

    8

    Bacon & apple jam

    5

    Rosemary & thyme mushrooms

    8

    Ducks' hot sauce

    4

    toasted sourdough

    5

    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.
    Duck’s coconut chia & maple granola, stewed fruits, berries

    12

    n.
    n.
    vg.
    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, 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.
    Betel leaf, raw beef, Ollie’s egg, shiso, mint, cucumber, nahm jim, peanuts

    21

    df.
    df.
    gf.
    gf.
    n.
    n.
    Coal-roasted scallop, garlic butter, Farm togarashi

    12

    a.
    a.
    gf.
    gf.
    Arancini, Farm greens, jalapeño ketchup, pecorino

    16

    Chilled king prawns, burger sauce, lemon

    34

    gf.
    gf.
    a.
    a.
    df.
    df.
    Fresh curds, smoked beetroot, macadamia, Ooray plum

    17

    gf.
    gf.
    v.
    v.
    n.
    n.
    Fire-roasted eggplant hummus, Ducks’ dukkah, vegetable crisps

    18

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

    27

    a.
    a.
    Ploughman’s - Hogan Farm pork terrine, salumi, Nimbin cheeses, pickles, fresh sourdough

    38

    SPRING EATS
    Smoked lamb shoulder, parsley & almond gremolata, white wine jus

    125

    df.
    df.
    gf.
    gf.
    n.
    n.
    Crispy-skin Murray cod, kipfler, purple yam, asparagus, tarragon

    46

    a.
    a.
    gf.
    gf.
    df.
    df.
    Farmhouse grain risotto, zucchini, chicory, macadamia, mascarpone

    34

    v.
    v.
    n.
    n.
    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

    55

    df.
    df.
    Scotch fillet 300g

    65

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

    45

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

    55

    gf.
    gf.
    Rib-eye on the bone 800g

    165

    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.
    Chopped cos, ranch dressing, pecorino

    18

    gf.
    gf.
    v.
    v.
    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.
    Fire-roasted banana cheesecake, burnt cream

    18

    gf.
    gf.
    v.
    v.
    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.
    Chilled king prawns, burger sauce, lemon

    34

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

    12

    a.
    a.
    gf.
    gf.
    Betel leaf, raw beef, Ollie’s egg, shiso, mint, cucumber, nam jim, peanuts

    28

    df.
    df.
    gf.
    gf.
    n.
    n.
    Fire-roasted eggplant hummus, Ducks’ dukkah, vegetable crisps

    18

    gf.
    gf.
    n.
    n.
    vg.
    vg.
    Fresh curds, honey beets, macadamia, Ooray plum, crostini

    17

    gf.* option
    gf.* option
    n.
    n.
    v.
    v.
    SPRING EATS
    Crispy-skin Murray cod, kipfler, purple yam, asparagus, tarragon

    46

    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

    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.
    Blackened cabbage, smoked tomato, parsley, cream

    17

    DESSERT
    Chocolate mousse, salted caramel, toasted coconut

    18

    gf.
    gf.
    vg.
    vg.
    Fire roasted banana cheesecake, burnt cream

    18

    gf.
    gf.
    v.
    v.
    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.
  • 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
    Duck’s coconut chia & maple granola, stewed fruits, berries
    n.
    n.
    vg.
    vg.
    Bacon & free-range fried egg brioche milk bun, cheddar, apple & herb slaw, bacon jam, aioli, pickled jalapeño
    Avocado, asparagus, peas, mints, basils, chilli salt, toasted sourdough
    vg.
    vg.
    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
    Coal-roasted scallop, garlic butter, Farm togarashi
    gf.
    gf.
    a.
    a.
    Fire-roasted eggplant hummus, Ducks’ dukkah, vegetable crisps
    gf.
    gf.
    n.
    n.
    vg.
    vg.
    Fresh curds, smoked beetroot, macadamia, Ooray plum
    gf.
    gf.
    n.
    n.
    v.
    v.
    Grass-fed sirloin, Farm herb salsa, Ducks’ beer mustard & jus
    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.
    Fire-roasted eggplant hummus, Ducks’ dukkah, vegetable crisps
    gf.
    gf.
    n.
    n.
    vg.
    vg.
    Fresh curds, smoked beetroot, macadamia, Ooray plum
    gf.
    gf.
    n.
    n.
    v.
    v.
    Crispy-skin Murray cod, kipfler, purple yam, asparagus, tarragon
    gf.
    gf.
    a.
    a.
    df.
    df.
    Grass-fed sirloin, Farm herb salsa, Ducks’ beer mustard & jus
    df.
    df.
    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.
    Betel leaf, raw beef, Ollie’s egg, shiso, mint, cucumber, nahm jim, peanuts
    df.
    df.
    gf.
    gf.
    n.
    n.
    Rib-eye on the bone, Farm herb salsa, Ducks’ beer mustard & jus
    df.
    df.
    Crispy-skin Murray cod, kipfler, purple yam, asparagus, tarragon
    gf.
    gf.
    a.
    a.
    df.
    df.
    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.
    Arancini, Farm greens, jalapeño ketchup, pecorino

    16

    v.
    v.
    Chilled king prawns, burger sauce, lemon

    34

    a.
    a.
    df.
    df.
    gf.
    gf.

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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