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Three Blue Ducks (Byron Bay)
L'avis de Gault&Millau
From small beginnings in a Bronte café, the Three Blue Ducks team have grown into a major force in Australian food. Their venue at Byron Bay is perhaps the best canvas yet for talented chefs Darren Robertson and Mark LaBrooy to realise their casual Australian cuisine.
With a surprisingly large block of land so close to Byron Bay to work with, and organic, chemical-free, grass-fed and grass-finished meats the aspiration for each dish, most of the fresh ingredients used at Three Blue Ducks are grown on-site or come from regional producers.
The kingfish ceviche looks gorgeous on the plate and is a summery delight that is both creamy and tart in the same mouthful. A generous serve of Queensland prime rib lies beneath a pile of fresh vegetables picked only metres away. With such great produce on offer, the sides also shine, such as the half cos lettuce drenched in dill buttermilk, with almonds to boost the crunch factor.
PSST! Bring the whole family. There are animals and playgrounds to entertain the kids, a produce store and nursery for Mum and Dad, and bakery treats to take home.
Reviewed for the 2019 Guide