Headed up by chefs Mark LaBrooy, Darren Robertson and Andy Allen, Three Blue Ducks has brought its famous local seasonal produce and paddock-to-plate fare to Brisbane.
Located on the third floor of the W Brisbane hotel, Three Blue Ducks offers breakfast, lunch and dinner in an airy, elegant, relaxed, Scandinavian-style space with superb views across the Brisbane River. The service is friendly and professional.
The kitchen includes a charcoal pit and wood-fire oven, producing a varied menu, including their signature chilli-glazed roast chicken, Ducks cauliflower cheese and house-baked breads. Served in a cast-iron pan, wood-roasted haloumi comes topped with pickled beetroot, grapes, onions and parsley. For mains, you may like to opt for the fish of the day. This might be grilled red band snapper, soft and juicy with a crisp skin and complemented with a tart labna, harissa and pickled onions. The fermented chilli-glazed roast chicken is moist and tender, served on a sweetcorn puree with zingy pickled radicchio.
PSST! There is a comprehensive wine list with several good local wines by the glass.