A new dinner menu has arrived at Three Blue Ducks Byron Bay, taking advantage of seasonal winter produce and showcasing the passion for simple, ethically-sourced, real food that the Ducks are famous for.
Head chef Sam Morton and co-owner Darren Robertson have pulled out all the stops on the new seasonal offering including: scotch eggs and beef sausage sangas using eggs and beef raised on The Farm; mussels with hashbrown and whipped garlic; The Farm-raised steaks with charred spring onion and curry butter; sustainably-caught fish of the day with beans, beetroot and mustard greens; and for dessert, whipped chocolate with sour plum, candied fennel and macadamia. They also offer a vegan menu along with a chef’s selection available on Friday and Saturday nights if you want to hand the decision-making over to someone else.
The Ducks’ famous roast dinner, with a live acoustic set, is available every Sunday from 4:30pm with $1 from every roast sold in July donated to The Returning – a majority Indigenous, women-led charity that seeks to address inequality within society. Plus, you can receive 20% off all dinners with Pegs, the local Byron currency app.
Three Blue Ducks is located at The Farm Byron Bay, just a short drive from the Byron CBD. Make a booking via the website: threeblueducks.com/Byron, or get in touch with the reservations team directly via (02) 6190 8966 or [email protected].
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