• Monday Closed
  • Tuesday 8–11:30am • 12–2:30pm
  • Wednesday to Saturday 8–11:30am • 12–2:30pm • 5:30–9:30pm
  • Sunday 8–11:30am • 12–2:30pm

$ - $$

  • Specialty Coffee
  • Takes Reservations

When the Three Blue Ducks team threw open the doors of its pop-up restaurant in 2016, cries of happiness could be heard from as far as Cronulla and Manly.

The people followed, flocking just like ducks to taste and test just what owners, Mark Labrooy, Darren Robertson, Sam Reid-Boquist, Jeff Bennett and Chris Sorrell, had come up with. Two months later, this success translated into a permanent restaurant and Three Blue Ducks Rosebery, was born.

It’s just the latest venture from a partnership that spans both years and continents. Old friends Mark, Sam and Chris bonded over their love for surfing whilst travelling in Europe and eventually opened their own cafe, the first Three Blue Ducks, in Bronte in 2010. Over time they joined forces with Jeff Bennett and Darren Robertson, who continues to share the Head Chef role with Mark.

Five years after opening Bronte, the team took the concept up north, opening up Three Blue Ducks at the Farm in Byron Bay. Soon after, it was back down to Sydney to open the pop-up, and then Three Blue Ducks Rosebery.

Just like its sister restaurants, the focus here is on fair-trade, biodynamic and local produce. Mark and Darren continue to run the kitchen, using berries, fruits, herbs and edible flowers from the restaurant garden. The boys run on a sustainability manifesto, recycling and re-using food wherever possible to maximise flavours and minimise waste. Prawn shells are kept to make shellfish oil used in their pasta dishes, and enoki trimmings are used to make the mushroom ketchup for their weekend breakfasts.

Meals are divided into ‘smalls’ and ‘bigs’. Breakfast ranges from local Iggy’s sourdough with mixed berry jam and butter, to a wood-fired bowl of roasted cauliflower, baby carrots, pumpkin, smoked eggplant, grains, yoghurt, beetroot kraut and dukkah. For lunch you can find Pete’s poke, a take on the Hawaiian raw fish trend, with cucumber, avocado, radish, kimchi, brown rice, seaweed and pickled beetroot egg, as well as a selection of dishes created on the 540-kilogram Argentinian grill, located in the garden.

Come dinner time, pick from starters such as sweet potato hummus with charred onions, black sesame and focaccia, or wood-roasted Brussel sprouts, rye and pecan cream. If you’re all smoked out, opt for the clams and slow- cooked pig’s head, served with confit garlic and greens.

Pair your dishes with a cocktail – available for lunch, dinner or breakfast – or choose from a range of craft beers and ciders. An extensive wine list showcases largely Australian varietals with the occasional French offering. Coffee is fair-trade and tea is both blended in-house and supplied by Aussie organic company t-totaler. Cold-pressed juices, milkshakes, smoothies and kombucha are also available.

The open-plan restaurant is made up of share tables, exposed beams and hanging light features, giving it the perfect converted warehouse feel. Dotted greenery and timber countertops add to the natural feel and an outdoor courtyard filled with olive trees and grape vines offers the perfect spot for an afternoon beer in the sun.

The hype around Three Blue Ducks Rosebery is yet to die down. And why should it? With a fresh food philosophy, welcoming space and creative drinks list, it has all the elements for a fantastic culinary experience.

Locate Three Blue Ducks Rosebery



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