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Rosebery 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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  • Rosebery - All Day Dining Menu

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

    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+.

    8 Dish Feed Me Menu

    80

    10 Dish Feast Menu

    95

    SNACKS
    Fresh sourdough, roast chicken-skin butter or cultured butter, smoked salt

    per person

    6

    Sydney rock oysters, native pepper, verjus

    Single

    7

    Half Dozen

    39

    Dozen

    75

    a.
    a.
    Grass-fed beef tartare, hash brown, beef fat mayonnaise, horseradish

    each

    11

    df.
    df.
    gf.
    gf.
    Coal-roasted Abrolhos Island scallop, burnt citrus butter, apple, sesame furikake

    each

    12

    a.
    a.
    gf.
    gf.
    SMALLS
    Grilled king prawns, Aleppo pepper butter, sea blight

    39

    a.
    a.
    gf.
    gf.

    Add on

    + extra prawn

    13
    Smoked chickpea hummus, chilli crunch, grilled confit garlic & za’atar flatbread

    19

    Wood-fired haloumi, beetroot, winter citrus, macadamia, burnt wildflower honey

    24

    gf.
    gf.
    v.
    v.
    n.
    n.
    Szechuan pepper & salt squid, roast chilli, lime, fried garlic, coriander

    27

    a.
    a.
    gf.
    gf.
    df.
    df.
    Fire-roasted eggplant, Ducks' harissa, dukkah, vegetable chips

    17

    gf.
    gf.
    df.
    df.
    v.
    v.
    vg.
    vg.
    BIGS
    Coal-grilled blue-eye cod, spiced carrot, lemon, browned caper butter

    49

    a.
    a.
    gf.
    gf.
    Slow-cooked Milly Hill lamb shoulder, red chimichurri, jus

    Half lamb shoulder

    59

    Whole lamb shoulder

    109

    gf.
    gf.
    df.
    df.
    Premium sharing steaks
    see our Butcher's Board for today's premium cuts, served with Ducks' beer mustard, café de Paris butter, jus
    Wood-fired cauliflower, celeriac, curry butter, smoked almonds, mint

    34

    gf.
    gf.
    df.
    df.
    v.
    v.
    n.
    n.
    Charcoal Bannockburn chicken, pumpkin, onion, mushroom, café de Paris butter

    Half chicken

    39

    Whole chicken

    74

    gf.
    gf.
    Charred hispi cabbage, whipped sesame, miso, honey, sesame furikake

    33

    gf.
    gf.
    df.
    df.
    vg.
    vg.
    v.
    v.
    Wood-fired gnocchi, Mussett Holdings mushrooms, browned butter, sage, parmesan

    36

    v.
    v.
    SIDES
    Crispy potatoes, confit garlic butter, rosemary salt

    15

    gf.
    gf.
    v.
    v.
    Grilled broccolini, confit tomato, herb butter, smoked almond, preserved citrus

    25

    gf.
    gf.
    v.
    v.
    n.
    n.
    Wood-fired macaroni cheese, taleggio, parmesan, mozzarella, herby breadcrumbs

    19

    v.
    v.
    Ducks’ green salad, leaves, radicchio, apple & citrus dressing

    14

    gf.
    gf.
    df.
    df.
    v.
    v.
    vg.
    vg.
    Skin-on chips, Ducks' salt

    12

    gf.
    gf.
    df.
    df.
    v.
    v.
    vg.
    vg.
    DESSERTS
    Wood-fired Basque cheesecake, wildflower honey

    18

    gf.
    gf.
    v.
    v.
    Soft-baked chocolate chip cookie, wattleseed ice cream

    18

    Brookie’s ‘Mac’ & spent coffee tiramisu, macadamia cacao crunch

    19

    n.
    n.
    DUCKLINGS

    Designed for little ones under 13yo to enjoy.

    Pasta, butter & cheese

    12

    v.
    v.
    Pasta lamb ragu

    14

    Beef sausages, potatoes, peas

    15

    gf.
    gf.
    Cheeseburger, tomato sauce, potatoes

    15

    Skin-on chips, Ducks' salt

    12

    gf.
    gf.
    df.
    df.
    vg.
    vg.
    Chocolate brownie, chocolate ice cream

    7

    Vanilla ice cream, hot chocolate sauce, popcorn

    7

    gf.
    gf.
    One scoop of vanilla or chocolate ice cream

    3.5

    gf.
    gf.
    Kids ‘Sunday’ Roast - Pork, beef or pumpkin, roast veggies, gravy (Sunday only)

    15

  • Rosebery - Lunch Break Menu

    Quick and affordable plates for lunch breaks, running 12 - 2.30pm Tuesday to Friday at Three Blue Ducks Rosebery.

    LUNCH BREAK MENU

    Running 12-2.30pm, we're cooking up quick, affordable plates for lunch breaks.

    The Ducks' Burger, dry-aged house-made patty, Swiss cheese, grilled onion, lettuce, Ducks' sauce

    24

    Add-ons

    Skin-on chips

    7

    Leaf salad

    6

    Crispy potatoes

    6
    Quinoa, brown rice, cauliflower, broccoli, mint, dates, cashews, hummus

    27

    df.
    df.
    v.
    v.
    n.
    n.
    gf.
    gf.

    Add-ons

    Wood-fired chicken

    9

    Green falafel

    9

    Haloumi

    9
    Caesar salad, little gem, Ducks' Caesar dressing, aged parmesan, soft boiled egg, sourdough croutons

    23

    Add-ons

    Wood-fired chicken

    9
    CopperTree Farms 250g pasture raised rump cap, jus

    32

    gf.
    gf.
    df.
    df.

    Add-ons

    Skin-on chips

    7

    Leaf salad

    6

    Trio of mustards

    3

    Rendang butter

    3
    Wood-roast gnocchi, slow cooked Milly Hill lamb ragu, winter veg, tomatoes, red wine, parmesan

    31

  • Rosebery - Butchers Block Menu

    Weekly steak and grill offering featuring premium cuts, available Wednesday nights at Three Blue Ducks Rosebery.

    SNACKS
    Fresh sourdough, roast chicken-skin butter or cultured butter, smoked salt

    per person

    6

    Sydney rock oysters, native pepper, verjus

    Single

    7

    Half Dozen

    39

    Dozen

    75

    a.
    a.
    gf.
    gf.
    df.
    df.
    Grass-fed beef tartare, hash brown, beef fat mayonnaise, horseradish

    each

    11

    df.
    df.
    gf.
    gf.
    Coal-roasted Abrolhos Island scallop, burnt citrus butter, apple, sesame furikake

    each

    12

    df.
    df.
    a.
    a.
    SMALLS
    Grilled king prawns, Aleppo pepper butter, sea blight

    39

    a.
    a.
    gf.
    gf.

    Add on

    + extra prawn

    13
    Smoked chickpea hummus, chilli crunch, grilled confit garlic & za’atar flatbread

    19

    Wood-fired haloumi, beetroot, winter citrus, macadamia, burnt wildflower honey

    24

    gf.
    gf.
    v.
    v.
    n.
    n.
    Szechuan pepper & salt squid, roast chilli & lime, fried garlic, coriander

    27

    gf.
    gf.
    df.
    df.
    Fire-roasted eggplant, Ducks' harissa, dukkah, vegetable chips

    17

    gf.
    gf.
    df.
    df.
    v.
    v.
    vg.
    vg.
    BIGS
    Coal-grilled blue-eye cod, spiced carrot, lemon, browned caper butter

    49

    a.
    a.
    gf.
    gf.
    Wood-fired cauliflower, celeriac, curry butter, smoked almonds, mint

    34

    v.
    v.
    gf.
    gf.
    df.
    df.
    n.
    n.
    Charcoal Bannockburn chicken, pumpkin, onion, mushroom, café de Paris butter

    Half chicken

    39

    Whole chicken

    74

    Wood-fired gnocchi, Mussett Holdings mushrooms, browned butter, sage, parmesan

    36

    v.
    v.
    STEAKS
    Black Angus scotch fillet MB4+, 300g
    Pasture fed, South Gippsland, VIC

    43

    gf.
    gf.
    O'Connor premium sirloin MB3/4, 300g
    Pasture fed, South Gippsland, VIC

    42

    gf.
    gf.
    CopperTree Farms, rump cap MB4+, 250g
    Retired dairy cow, pasture raised, dry aged, NSW

    39

    gf.
    gf.
    BIG CUTS FOR SHARING

    See our butcher's board for the evening's premium sharing cuts & sizes.

    SAUCES
    Béarnaise

    3

    gf.
    gf.
    Peppercorn

    3

    gf.
    gf.
    Café de Paris butter

    3

    gf.
    gf.
    Red chimichurri

    3

    gf.
    gf.
    df.
    df.
    Ducks' beer mustard

    3

    gf.
    gf.
    df.
    df.
    vg.
    vg.
    SIDES

    1 side | 15 3 sides | 40

    Crispy potatoes, confit garlic butter, rosemary salt
    gf.
    gf.
    v.
    v.
    Leaves, herbs, apple & citrus dressing
    gf.
    gf.
    df.
    df.
    v.
    v.
    vg.
    vg.
    Crumbed mushrooms, roast garlic aioli, thyme
    gf.
    gf.
    v.
    v.
    Skin-on chips, Ducks' salt
    v.
    v.
    df.
    df.
    Three cheese wood-fired mac & cheese
    v.
    v.
  • Rosebery - Sunday Roast Menu

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

    SNACKS
    Sydney rock oysters, native pepper, verjus

    Single

    7

    Half Dozen

    39

    Dozen

    75

    a.
    a.
    gf.
    gf.
    df.
    df.
    Fresh sourdough, roast chicken-skin butter or cultured butter, smoked salt

    per person

    6

    Grass-fed beef tartare, hash brown, beef fat mayonnaise, horseradish

    each

    11

    df.
    df.
    gf.
    gf.
    Coal-roasted Abrolhos Island scallop, burnt citrus butter, apple, sesame furikake

    each

    12

    df.
    df.
    a.
    a.
    SMALLS
    Szechuan pepper & salt squid, roast chilli & lime, fried garlic, coriander

    27

    gf.
    gf.
    df.
    df.
    Wood-fired haloumi, beetroot, winter citrus, macadamia, burnt wildflower honey

    24

    gf.
    gf.
    v.
    v.
    n.
    n.
    Fire-roasted eggplant, Ducks' harissa, dukkah, vegetable chips

    17

    gf.
    gf.
    df.
    df.
    v.
    v.
    vg.
    vg.
    ROAST SELECTION

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

    Roast beef
    rare roast beef rump

    42

    gf.* option
    gf.* option
    Roast pork
    free-range rolled pork belly

    39

    gf.* option
    gf.* option
    Veggie roast
    slow roast pumpkin, veggie gravy

    36

    v.
    v.
    vg.* option
    vg.* option
    gf.* option
    gf.* option
    Sharing roast
    slow-cooked Milly Hill lamb shoulder

    serves 2

    85

    serves 4

    160

    gf.* option
    gf.* option
    EXTRAS
    Extra Yorkshire pudding

    4

    Jug of gravy

    4

    gf.
    gf.
    Sauces
    Dijon | hot english | Ducks' beer mustard | horseradish | apple sauce | mint sauce | cranberry sauce

    2

    gf.
    gf.
    df.
    df.
    v.
    v.
    SIDES
    Three-cheese cauliflower cheese

    14

    v.
    v.
    Maple-glazed pigs in blankets (3)

    13

    gf.
    gf.
    Crispy potatoes, confit garlic butter, rosemary salt

    15

    gf.
    gf.
    v.
    v.
    Mixed leaf salad, greens, bitter leaves

    13

    gf.
    gf.
    df.
    df.
    v.
    v.
    vg.
    vg.
    Skin-on chips, Ducks' salt

    12

    gf.
    gf.
    df.
    df.
    v.
    v.
    Braised red cabbage, apple, currants

    14

    gf.
    gf.
    df.
    df.
    v.
    v.
    vg.
    vg.
    DESSERT
    Sticky toffee pudding, rum butterscotch sauce, vanilla bean ice-cream

    16

    v.
    v.
    Wood-fired Basque cheesecake, wildflower honey

    18

    gf.
    gf.
    v.
    v.
    Soft-baked chocolate chip cookie, wattleseed ice cream

    18

    Brookie’s ‘Mac’ & spent coffee tiramisu, macadamia cacao crunch

    19

    n.
    n.
    DUCKLINGS
    Kids roast (beef, pork or pumpkin) seasonal roast vegetables, greens, gravy

    16

  • Rosebery - Group Menu All Day Dining

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

    FEED ME | 80pp

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

    Coal roasted Abrolhos Island scallop, burnt citrus butter, apple, sesame furikake
    a.
    a.
    gf.
    gf.
    Fresh sourdough, roast chicken-skin butter or cultured butter, smoked salt
    Smoked chickpea hummus, chilli crunch, grilled garlic & za’atar
    gf.
    gf.
    df.
    df.
    Wood-fired haloumi, beetroot, winter citrus, macadamia, burnt wildflower honey
    gf.
    gf.
    v.
    v.
    n.
    n.
    Fire-roasted eggplant, Ducks’ harissa, dukkah, vegetable chips
    gf.
    gf.
    df.
    df.
    vg.
    vg.
    v.
    v.
    Slow-cooked Milly Hill lamb shoulder, red chimichurri, jus
    gf.
    gf.
    df.
    df.
    Crispy potatoes, confit garlic butter, rosemary salt
    gf.
    gf.
    v.
    v.
    Ducks’ green salad, leaves, radicchio, apple & citrus dressing
    gf.
    gf.
    df.
    df.
    v.
    v.
    vg.
    vg.
    FEAST | 95pp

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

    Coal roasted Abrolhos Island scallop, burnt citrus butter, apple, sesame furikake
    Fresh sourdough, roast chicken-skin butter or cultured butter, smoked salt
    Smoked chickpea hummus, chilli crunch, grilled garlic & za’atar
    gf.
    gf.
    df.
    df.
    Wood-fired haloumi, beetroot, winter citrus, macadamia, burnt wildflower honey
    gf.
    gf.
    v.
    v.
    vg.
    vg.
    Fire-roasted eggplant, Ducks’ harissa, dukkah, vegetable chips
    gf.
    gf.
    df.
    df.
    vg.
    vg.
    v.
    v.
    Slow-cooked Milly Hill lamb shoulder, red chimichurri, jus
    gf.
    gf.
    df.
    df.
    Coal grilled market fish, spiced carrot, lemon, browned caper butter | a, gf
    a.
    a.
    gf.
    gf.
    Crispy potatoes, confit garlic butter, rosemary salt
    gf.
    gf.
    v.
    v.
    Ducks’ green salad, leaves, radicchio, apple & citrus dressing
    gf.
    gf.
    df.
    df.
    vg.
    vg.
    v.
    v.
    Brookie’s ‘Mac’ & spent coffee tiramisu, macadamia cacao crunch
    n.
    n.
    ULTIMATE FEAST | 109pp

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

    Grass-fed beef tartare, hash brown, beef fat mayonnaise, horseradish
    gf.
    gf.
    df.
    df.
    Coal roasted Abrolhos Island scallop, burnt citrus butter, apple, sesame furikake
    a.
    a.
    gf.
    gf.
    Fresh sourdough, roast chicken skin butter or cultured butter, smoked salt
    Smoked chickpea hummus, chilli crunch, grilled garlic & za’atar
    Fire-roasted eggplant, Ducks’ harissa, dukkah, vegetable chips
    gf.
    gf.
    df.
    df.
    vg.
    vg.
    v.
    v.
    Grilled O’Connor premium Rib-eye on the bone, café de Paris butter, beer mustard, jus
    gf.
    gf.
    df.
    df.
    Coal grilled market fish, spiced carrot, lemon, browned caper butter
    gf.
    gf.
    v.
    v.
    Crispy potatoes, confit garlic butter, rosemary salt
    gf.
    gf.
    v.
    v.
    Ducks’ green salad, leaves, radicchio, apple & citrus dressing
    gf.
    gf.
    df.
    df.
    vg.
    vg.
    v.
    v.
    Brookie’s ‘Mac’ & spent coffee tiramisu, macadamia cacao crunch
    n.
    n.
    ADD ONS
    Sydney rock oysters, native pepper, verjus

    Single

    7

    Half Dozen

    39

    Dozen

    75

    a.
    a.
    gf.
    gf.
    df.
    df.
    King prawn, Aleppo pepper butter, sea blight

    each

    13

    a.
    a.
    gf.
    gf.

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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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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