What to order at Three Blue Ducks at URBNSURF

Published on 10 December 2020

Photo: Buttermilk fried chicken with hot sauce (credit: Kitti Gould)

With the launch of their first Victorian eatery at the new URBNSURF surf park at Tullamarine, Sydney/Byron Bay chef-restaurateurs Three Blue Ducks say they’re honoured to be working with some incredible suppliers to bring the menu together. It’s all about simple, real food which showcases the best of Victoria’s farms, wineries, craft breweries and artisan producers.

Fire forms the basis of a lot of the cooking at the Melbourne venue – there’s a pizza oven on site, as well as a rotisserie and charcoal pit, “so you can expect to find a lot of big flavours on the menu”, says co-owner and chef Mark LaBrooy. Here’s his take on the new restaurant’s greatest hits. 

Name the dish that is quintessentially Three Blue Ducks in Melbourne.

The Portuguese-style rotisserie chook with paprika, lemon, thyme, fermented capsicum glaze and chicken jus is quintessentially Ducks. Simple, real food packed with flavour.

What’s for breakfast?

You can’t go past the spanner crab scramble with papaya, bean-shoot salad, our house-made sriracha, cashew nuts and sourdough. 

How about a drink?

“Try the Duck & Dive Daiquiri: Havana Club 3 Anos rum, pineapple tepache, pineapple and lime. It’s our anti-waste version of a daiquiri, and it’s seriously delicious,” says Mem Hemings, the Ducks’ group beverage manager. “Or the Coco Single-Old Fashioned with Old Forester bourbon, coconut, orange bitters and delicious Single-O cold brew. We’ve also got a great selection of non-alcoholic cocktails, and our wine list is centred around a natural offering with a massive focus on organic, intentional farming. We want to hero the region on our wine list, as we do with our food, so most of our wines are locally sourced from amazing producers. 

“Some favourites include the Josh Cooper Chardonnay – he’s a young award-winning winemaker – and the refreshing and aromatic Weiss King Valley blend from Schmölzer and Brown is excellent with our food. Sorrenberg, Castagna and Cobaw Ridge are all pillars of impeccable farming and wine heritage in Victoria, too: beautiful classic wines, all absolute knockouts.” 

I’m here for a good time, not a long time.

A favourite place to start is the kingfish ceviche with sweet potato, charred corn, jalapeño, coriander, buttermilk and corn chips.

Got anything light and fresh?

We do a great cos wedge with green goddess, pangrattato and pickled red onions or charred broccoli with pickled chilli and almond cream. Both delicious and great accompaniments to a meal. 

Do you have much specifically for the kids?

Keep it simple with the wood fired Margherita pizza on our Ducklings menu. Kids love it. 

I like tasty food but I don’t eat animals.

We’ve got a seriously delicious vegan pizza on the menu with midnight pearl and Dutch cream potatoes, lemon thyme, confit shallot and cauliflower and leek cream (made with almond milk). 

Let’s go big. Let’s go crazy. What have you got for me?

You can’t go past the 450-gram Provenir bone-in porterhouse with bagna cauda, horseradish and jus. Perfect for enjoying after a day of surfing. 

And to close?

We’re pretty excited to bring back the original dessert from our Bronte launch menu 10 years ago: the sea-salt meringue, lemon curd, basil, strawberries, macadamia crunch and ice-cream. 

Do we have to wait half an hour now before we get in the water?

There’s no cramp police here! But you might want to take a little break after the porterhouse.

Three Blue Ducks at URBNSURF, 309 Melrose Dr, Tullamarine, threeblueducks.com/melbourne


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