Three Blue Ducks (Bronte)

From the high-end world of fine dining at Tetsuya’s, chefs Darren Robertson and Mark LaBrooy have hatched a venue where sun and surf meet a shared belief in good ethical food from local providers.

The funky, bustling space, cooled by refreshing sea breezes, amiably spills onto the street and is split by an eye-catching timber-decked alleyway, a vestige of when the property was two cafes.

The menu, made for sharing, is full of big flavours underpinned by classic Asian tastes and twists and covers a wide range of well-portioned, value-for-money options. Twice-cooked sticky chicken comes atop a palate-pleasing array of coriander, red onions and cashews, dressed with a zingy chilli-backed nahm jim. Nicely sized corn fritters, with a luscious serve of labne and guacamole, are paired with a herb salad and a gentle kick of jalapeño heat. For a well-conceived ‘carb’ kick, look out for the baked potatoes, swathed in crème fraîche and topped with aromatic herbs.

PSST! Bring in your reusable cup on the last Friday of the month and receive a free coffee!

Reviewed for the 2019 Guide