Three Blue Ducks at the farm
11 Ewingsdale Rd, Ewsingsdale
(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 farm land, 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 Head Chefs of both venues. The culinary duo’s relationship originated when they worked together at renowned Sydney restaurant, Tetsuya’s. Darren was Head Chef and made a firm friend in Mark. Despite this, the focus at Three Blue Ducks is more organic and homely than fine dining, but the care, techniques and experiences are clear in the exceptional offerings available at The Farm.
The 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 – the Farm Bowl features roasted pumpkin, a poached egg, house ferments and green beans on sprouted quinoa toast. Enjoy a latte from Single Origin Roasters or filter fanatics can enjoy V60 pour over coffee. Chai enthusiasts will also love the range on offer.
Stifle your midday hunger with salads made from farm-grown seasonal vegetables, mixed grains, bitter leaves, nuts and seeds, or enjoy local baby octopus and speck with pecans and farm-grown peppers, fennel and watermelon. Dinner is a similar affair with pork belly, Dutch carrots, pickled kohlrabi, dates and amaranth. The wine list is as healthy as can be, with a range of natural, biodynamic and organic wines.
No matter where you choose to sit, you’ll be rewarded with views over the farmlands – dining alfresco on a sunny day is an unforgettable experience. The venue is a mix of new buildings and refurbished farm sheds and recycled materials have been used wherever possible.
During weekends, the outdoor area comes alive as Three Blue Ducks hosts 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 for a picnic.
It doesn’t get much more local than this. With such a diverse offering in some of Byron’s most beautiful surrounds, Three Blue Ducks is a one-of-a-kind hospitality experience.