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Nimbo 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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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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  • Nimbo | The Grand Table

    One night only event | Saturday 22nd August.

    WELCOME
    Glass of Taittinger Champagne on arrival
    CANAPES
    Polenta chips, Gorgonzola dolce aioli
    Wild harvested kangaroo tartare, egg, chives
    STARTER
    Duck leg sausage, parsnip, verjus
    FIRST COURSE
    Beetroot three ways, goat curd, pollen
    SECOND COURSE
    Gundagai lamb cutlets, pea, capsicum, jus
    SIDES
    Duck fat potatoes
    Greens & leaves, burnt orange, parmesan
    SWEET
    Chocolate, orange, coconut

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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