Leaving white linen tablecloths behind them, former Tetsuya chefs Mark LaBrooy, Shannon Debreceny and Darren Robertson have combined their talents to create Three Blue Ducks in Bronte.
By day, this is a graffiti-strewn cafe – split in half by an open alley lined with fruit trees and tables for two – but towards the end of the week it transforms into a smart-casual restaurant. The team calls on ethical local suppliers where they can, offering bread from nearby Iggy’s, milk delivered from Picton’s Country Valley dairy, Single Origin Roasters fair-trade coffee and The Rabbit Hole organic tea.
Breakfast and lunch dishes are prepared in the open kitchen and feature coddled eggs with chorizo, capsicum and cannellini beans and the steak sandwich with red pepper mayonnaise. Asian-inspired plates include the crispy skin ocean trout (sourced fresh from the markets) with wakame and cucumber salad and a wasabi mayonnaise, and succulent pork belly with parsnip puree, beetroot and caramelised apple.
For something sweet, try the banana split or a piece of Turkish delight. Take a wander through the backyard before leaving, where you will find the kitchen garden, flowering with seasonal herbs and vegetables and a tiny chicken coup.
Dinners run Wednesday to Saturday and are bookings only.