Three Blue Ducks Brisbane
W Hotel Brisbane - 81 North Quay, Brisbane
07 3556 8833
As part of the brand-new W Hotel on the Brisbane River, the latest addition to the Three Blue Ducks story will surely create a bit of buzz.
This chapter opens at the hands of Mark LaBrooy and Darren Robertson, the boys who opened the doors to the first ‘Ducks’ in Bronte in 2010. Their foray into Brisbane continues their focus on sustainability and ethical producing that fall at the crux of their ethos. What does differ from the other venues is something that you will notice at first sight – the fit out, while still built around rustic touches like woven lampshades and the hangings of wooden kitchen clutter, is noticeably modern. Sleek marble benchtops and a clean, white colour palette look a treat when set against the sweeping views over the Brisbane River outside.
In true Ducks’ style, the menu is all about delivering fresh, honest food that tips its hat to top-quality Queensland and northern New South Wales produce. Breakfast ranges from a
Avocado Toast with basil salad on herbed sourdough, to Teriyaki Glazed Eggplant bowls with creamed corn and seaweed, or sweet treats like Mango Bircher with toasted nuts and passionfruit. Coffee is, of course, fair trade with a rotating single origin.
Lunch and dinner could look a little like starters of Baba Ganoush with sumac, pomegranate and parsley scooped up on flatbread, followed by Moreton Bay Bugs served with fermented chilli. Next up comes the big guns – we’re talking Ribeye with burnt onions and chimichurri cooked over coal, or Porchetta with roast apples and mustard pulled from the wood-fired oven. End on a sweet note with Sea Salt Meringue with yoghurt ice cream, berries, lemon curd and macadamia nuts.
The team has also collaborated with Green Beacon Brewing Co. to put together an exclusive pale ale for the Brisbane venue. This specialty brew comes in tandem with a range of craft beers and ciders on tap and in the bottle, as well as sustainable, natural, biodynamic and organic wines. This includes wine on tap – a technique adopted at their Byron Bay venue with a nod to sustainability.
The cocktails can’t go without mention either. The list is heavy on fresh, fruity concoctions like the Humble Fig, with vodka, fresh figs, elderflower liqueur, lemon and agave, or the Early Greyoni with earl grey-infused gin, mandarin soaked Campari and wild rose vermouth. Picture one of these in your hand with a table full of nibbles and views out over the Brisbane River – it’s a scene that you’ll want to recreate, time and time again.