Three Blue Ducks will launch at the W Brisbane in April 2018.
Bringing their paddock to plate ethos to the Sunshine State, Queenslanders can expect fresh, local and honest cuisine showcasing bold flavours and colours.
The restaurant will open for breakfast, lunch and dinner seven days a week, with an evolving seasonal menu featuring the best of Queensland and northern New South Wales produce.
“Brisbane is craving a venue like this,” says Haldon Philp, general manager at W Brisbane. “It’s going to be a hotspot for an indulgent weekend brekky and tempting lunch or dinner in the city — a place where you feel at home amongst friends and family to share delicious dishes within a lively environment.”
Guests will experience the Three Blue Ducks in a relaxed setting, overlooking the iconic Brisbane River.
The kitchen will feature a wood-fired oven, a rotisserie and charcoal pit and a cold seafood section showcasing Moreton Bay bugs, spanner crab and oysters.
The menu will feature well-known dishes including spanner crab scramble with green mango, bean shoot salad, house-made sriracha and cashews; coal-roasted lamb and corn fritters with guacamole, fermented cabbage, jalapeno, herb salad, labneh and poached eggs.
“When approached by W Hotel to embark on a Three Blue Ducks venture in Brisbane, it was important to us to ensure we shared the same values and sustainable business practices,” says Jeff Bennett, co-owner Three Blue Ducks.
“We share the same ethos for quality and we’ll be using locally sourced produce that is farmed ethically. Although our current venues greatly differ in aesthetic, our philosophy and ethos remain very much the same and we can’t wait to work alongside W Brisbane.”
Image credit: Nikki To