Three Blue Ducks in W Brisbane has launched a new menu that’s sure to send your tastebuds into overdrive with some seriously mouth-watering flavours.
Curated by Andy Allen, Darren Robertson and Mark La Brooy of Three Blue Ducks, the menu is filled with inspiring dishes with a unique story. The 18 new dishes have been created by chefs across the Three Blue Duck venues in Bronte, Byron Bay, Rosebery, Brisbane, Melbourne and Nimbo. They draw from the chef’s personal inspirations, their backgrounds, their extensive knowledge of the incredible local produce at their fingertips, and of course, the Three Blue Ducks paddock to plate dining philosophy. Australian bush flavours feature amongst their eclectic spice list with Davidson plum, mountain pepper and quandong.
Thoughtfully, the menu includes options for vegan and vegetarian diners with gluten-free and dairy-free options.
Sunset view from Three Blue Ducks W Brisbane. Photo Kerry Heaney
Raw kingfish with charred pineapple at Three Blue Ducks W Brisbane. Photo Kerry Heaney
To share at Three Blue Ducks, W Brisbane
There is so much to love about this menu but let’s start with my favourite dish (a hard call) on the night. It reminded me of one of my first tastes of kingfish many years ago at Bar Lurina in Melbourne. However, this dish included charred pineapple, tamarind, coriander and finger lime, with a soy mirin dressing topped with seaweed and sesame. It is a dance in the mouth dish, full of contrasting flavours and textures that enhance the smooth raw fish.
Queensland’s produce is showcased with grilled Moreton May bugs in nduja XO sauce and accompanied by charred greens.
Almost as delightful is Darren Robertson’s Stracciatella, pickled melon, Davidson plum and fennel crunch. Darren collaborated with friends at Olsson’s salts in South Australia to create a special Davidson plum salt
“The Davidson plum fennel crunch gives the dish texture, the base is fried sourdough crumbs which allows us to use up the restaurant’s bread trimmings, and the green oil is a way for us to use excess herb stalks while adding vibrancy to the dish. We season this with roasted crushed coriander, fennel seeds, chilli flakes and dehydrated Davison plum powder for a little tang which we mix with Olsson’s flaked salt,” said Darren.
Perri peri glazed kingfish, Three Blue Ducks W Brisbane, Photo Kerry Heaney
Venison tartare, pickled quandong, smoked beetroot, Davidson’s plum mayo, mountain pepper & olive brik pastry
Master Chef Mystery Box Cabbage Triumph
The unmistakeable menu offers up something for everyone from original ingredients that get the Three Blue Ducks treatment giving them a vibrant welcome to the plate, including
Andy Allen’s Burnt cabbage, smoked tomato butter, crispy pork skin might slip under your radar in this list of stellar offerings, but it shouldn’t.
“This is a dish that I created for a masterclass on MasterChef where I was asked to complete the mystery box from the previous week and show the contestants what I would do in their shoes,” said Andy. “The box consisted of dark chocolate, pork chop, tomatoes, cabbage, flat leaf parsley, lemon and ciabatta. The episode should air in late April, “said Andy.
“I was drawn to using cabbage as it’s incredible how much flavour you can get out of it through heavily roasting it. If there’s one thing burnt cabbage loves, it’s butter, and I decided to pair this with one of the first sauces I made in a Ducks kitchen, a tomato butter, which I smoked to give it a full body.”
Burnt Cabbage, smoked tomato butter & crispy pork skin
Whole braised lamb, Three Blue Ducks W Brisbane. Photo Kerry Heaney
Dessert at Three Blue Ducks W Brisbane
You won’t be disappointed by the dessert! If you’ve got a bit of a sweet tooth, then you’ve come to the right place. The chocolate parfait, almond streusel, raspberry with stout ice cream is the stand out for me. It had our end of the table reminiscing about eating milo crusted on a tall glass of cold milk or straight from the tin. Once again, it is a masterful combination of textures with a hit that’s sure to delight chocolate lovers.
There’s also a Basque cheesecake with a port wine poached pear and ginger sable.
Chocolate Parfait Dessert, Three Blue Ducks W Brisbane – Photo Kerry Heaney
Where is Three Blue Ducks, W Brisbane ?
Three Blue Ducks at W Brisbane is located at 81 North Quay Brisbane.
TIP: For date night, book a balcony table. Amp it up with a cocktail while enjoying the spectacular sunset view over the river and western suburbs.
RECOMMENDED FOR: Diners who enjoy share plates filled with amazing flavours and dining with a view.
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