Three Blue Ducks at the farm
11 Ewingsdale Rd, Ewsingsdale NSW
(02) 9389 0010
Paddock and plate can’t get much closer together than at Three Blue Ducks at The Farm. Sitting on 86 acres of farmland just outside of Byron Bay, it’s a must-see for any locavore.
Sam Reid-Boquist, Jeff Bennett, Chris Sorrell, Darren Robertson and Mark Labrooy were already running Bronte’s incredibly successful Three Blue Ducks when they were approached to open a restaurant on The Farm in Byron Bay. The group had always harboured a dream of opening a farm-based restaurant but with no farming experience, they thought it was a long shot. Their Bronte location had a small kitchen garden but they were keen to explore this concept further, making the new venture in Byron Bay the perfect opportunity.
Darren and Mark are the Executive Chefs of both venues. The culinary duo’s relationship originated when they worked together at the renowned Sydney restaurant, Tetsuya’s. Darren was the head chef and acted as a mentor to Mark. In their new venture, though, their focus at all of the Three Blue Ducks venues became more organic and homely than fine dining.
Head Chef at The Farm, Sam Morton, shares the values that Darren and Mark have established across all of their kitchens. A Byron Bay local, Sam couldn’t see himself ending up anywhere but Three Blue Ducks. Prior to joining the team, he worked in restaurants in both Lennox Head and Newrybar, heading kitchens and picking up deserved accolades and attention.
The Three Blue Ducks team allows the produce on the farm to guide their menu. When the vegetables and fruits are ripe, they are picked, washed and walked straight into the kitchen, ready to be transformed into mouth-watering meals. Anything that can’t be grown on-site is sourced as locally as possible.
Breakfast is a colourful affair – home-grown fruits and vegetables, house-smoked salmon and perfectly poached eggs dominate the menu. Enjoy a latte from roasters, Single O, or filter fanatics can enjoy a V60 pour-over coffee. Chai enthusiasts will also love the organic Chamellia range on offer.
Stifle your midday hunger with salads made from farm-grown seasonal vegetables, mixed grains, bitter leaves, nuts and seeds, or enjoy locally caught fish, Byron Bay burrata or meats from nearby farms in refined, hearty dishes. Dinner is a similar affair with smaller and larger dishes celebrating the amazing access that the kitchen has to high-quality local produce. The wine list is as healthy as wine can really be, with a range of natural, biodynamic and organic wines.
The venue is a mix of new buildings and refurbished farm sheds, and recycled materials have been used wherever possible. No matter where you choose to sit, you’ll be rewarded with views over the farmlands, and dining alfresco on a sunny day is an unforgettable experience. During weekends, the outdoor area comes alive with a coal barbecue and spit roast. Don’t bother waiting for a table – just grab a plate of food straight from the chef and find a sunny spot on the lawn.