Guest Roast – Marvell St Roasters

This week, our guest roast for the Ducks restaurants, is a delightful little espresso roast from our Northern Rivers pals, Marvell Street Coffee Roasters! SEGUNDO SALOMON - COLOMBIA Notes: Pineapple, cola, vanilla. Farm: Los Naranjos Region: San Agustin, Huila Varieties: Tabi Altitude: 1,800 MASL Processing: Washed Segundo spent his childhood playing amongst his father's coffee [...]

Guest Roast – Marvell St Roasters2022-04-20T00:03:43+00:00

The Ducks x PROVIDOOR is back!!

We are stoked to announce that we are back on Providoor, the epic next day delivery service, with access across Sydney, Melbourne, Brisbane and their regional surrounds! Andy Allen, Daz & Marky have been hard at work creating three signature Ducks feast boxes, which you can enjoy from the comfort of your home. Especially for [...]

The Ducks x PROVIDOOR is back!!2022-04-12T04:34:13+00:00

Wine of the Week – Yokel

GOOD PEOPLE DOING GOOD THINGS! Yokel is Josephine Perry’s second wine brand, her main one being @dormilona. From vineyard to glass, Jo handcrafts each wine with love and careful attention. We reckon Jo is one of the most exciting emerging producers from WA! With the Yokel project, Jo is working with grapes sourced from the [...]

Wine of the Week – Yokel2022-03-29T23:06:28+00:00

New Autumn Menu – Brisbane

We’re stoked to announce that our new Autumn menu is going live in Brisbane tonight. It’s arguably our best yet! Marky, Daz and Andy worked on the menu with Head Chef Pawel Klodowski. The Autumn menu showcases our relaxed, full colour and flavour approach to cooking. VIEW AUTUMN MENU BOOK TABLE Pawel Klodowski Bio | [...]

New Autumn Menu – Brisbane2022-03-23T00:48:39+00:00

Andy’s Dish – Burnt Cabbage

Andy's Dish is a cracker! - Burnt cabbage, smoked tomato butter, crispy pork skin (GF)  "If you haven’t tried burnt cabbage before - it’s a thing! The reason I chose this dish was because it was a dish that I created for a masterclass on MasterChef. I was asked to complete the 'Mystery Box' challenge [...]

Andy’s Dish – Burnt Cabbage2022-03-20T22:10:23+00:00

Daz’s Dish – Stracciatella

Daz's Dish - Stracciatella, pickled melon, Davidson plum and fennel crunch Another fresh curd fruit number, a typical TBDS dish. It’s a little nod to our beloved wine bar Oma, where we served melon with Davison plum salt and chilli and had a little stracciatella dish with pickled peaches alongside some cracking natural wines. It’s [...]

Daz’s Dish – Stracciatella2022-03-16T04:23:51+00:00

Second batch of Trail Mix

The first batch of Trail Mix sold like hot cakes, and if you haven’t tried our collab ‘Trail Mix’ rum with Brix Distillers yet, good news, Brix have just bottled a second batch! You can find it at all Ducks locations, at Brix in Surry Hills and all good bottle shops. You can also watch [...]

Second batch of Trail Mix2022-02-10T14:57:40+00:00

How to make Mark's chilli mud crab with coconut sambal

It's Mud Crab Madness in Brissy! And we're putting three epic mud crab specials on the menu –  chilli mud crab with coconut rice and sambal, salt and pepper mud crab with shallot and ginger, and wood-roasted mud crab with charred greens, head mustard mayo and dukkah spiced flat bread.  Here, chef Mark LaBrooy takes [...]

How to make Mark's chilli mud crab with coconut sambal2022-02-10T15:04:20+00:00

Mud Crab Madness!

To celebrate Three Blue Ducks Brisbane being named one of Marriott Bonvoy Asia Pacific's 52 Top Restaurants and Bars, we're rolling out three delicious mud crab specials over one epic week in our Brissy venue. Ducks chef Mark LaBrooy has designed a mouth-watering mud crab menu, cooking the Aussie crustaceans in three very different flavour [...]

Mud Crab Madness!2022-02-10T15:04:37+00:00