After the successful Three Blue Ducks in Bronte and a more rustic version at The Farm in Byron Bay, chefs Darren Robertson and Mark LaBrooy have taken over the former site of Kitchen by Mike in Rosebery for their latest venture. MasterChef winner Andy Allen has joined the team, running the kitchen and the open-flame barbecue at the new venue. There’s a positive atmosphere in this spacious, high-ceilinged room, featuring exposed white brick walls, concrete floors and large rattan lights.
The focus is on dishes made with smoke and fire, prepared on the grill in the garden. Wood-roasted bone marrow is a great way to start your meal. Move on to the small dishes, which include tasty offerings such as barbecued spiced quail and king prawns. After that, prepare yourself for the tempting mains, such as succulent charcoal-grilled sirloin on the bone, served with almond cream, confit garlic, burnt onions and kale.