Three Blue Ducks Rosebery
Three Blue Ducks' second location is all about Bob, a 500-kilogram Argentinian grill. Owners Mark LaBrooy, Darren Robertson and Andy Allen want this restaurant to be different to their previous sites.
The weekday menu diverts from the usual Three Blue Ducks fare. Not necessarily in philosophy – the dishes are still colourful, textured and produce-driven – just an entirely new set of recipes. Lunch offers a beautifully arranged and well-balanced Korean-style “poke” of raw salmon, avocado, kimchi, brown rice, seaweed and beetroot-pickled egg; or charred octopus with corn, grapefruit chunks, pickled chilli and fermented radish.
On the breakfast menu, eggs are given deluxe treatment in a baked mix of chorizo, pork crackling, white beans and blood sausage; or with Portobello mushrooms, charred kale and a chilli-and-garlic relish. “We have five permanent dishes for breakfast, and for lunch. We’ve kept it quite small to give us room to play around with some specials,” says Allen.
Visually, it’s not a far cry from the space of its two previous occupants (Kitchen by Mike and Koskela Kitchen). The long bar is still a centrepiece, but new features include an abstract Caleb Reid mural, and the trademark Three Blue Ducks garden.