This winter, things are getting wild at Three Blue Ducks Rosebery with an epic menu takeover! From June 5th to October 2nd, every Wednesday night, we’ll be rolling out a special a la carte dinner menu of pizzas, made from natural fermented dough, tasty starters, sides and a curated wild fermented beverage list.
Inspired by ‘wild’ ingredients, chefs Andy Allen, Darren Robertson and Mark LaBrooy have experimented with pizza toppings just how you would expect the Ducks to do – big, bold flavours, with heaps of colour and zing. Think deer salami with roasted fennel and reggiano, rainbow chard with confit chilli and garlic, anchovies and mustard seeds, and salami with fermented chilli sauce.
And to wash it all down? An exciting line-up of ‘wild’ beverages. We’ve put together a curated wine list, drawn entirely from New South Wales, including a wine made up in the Blue Mountains! Plus, we’ll be showcasing Sydney’s favourite wild ferment beer producer, Wildflower – as well as a brand new beer from Young Henrys.