There’s something beautiful about visiting a dining room that’s carved out a place in its neighbourhood, businesses that have spent years honing the craft of keeping locals fed and happy. Three Blue Ducks Rosebery – a sustainability-focused, farm-to-table style restaurant housed in a cavernous converted warehouse – is a case in point.
The Three Blue Ducks brand was born in the coastal suburb of Bronte back in 2010, inspired by the ethos that food should be “honest, thoughtful and shared.” With that as a guiding principle, “the Ducks” quickly made a name for themselves in the area – famed for their healthy, tasty-as-hell menus and fun, community-focused energy. Six years later, they opened the doors at their Rosebery site – a rustic, ambitiously sized space serving up the same produce-driven seasonal menus and lively, laid-back, distinctly Australian attitude. (repeated: “energy”) NB: the Bronte outpost closed in 2021, and they now have venues in Byron, Bellingen, Nimbo, Melbourne and recently took over the kitchen at the Northern Rivers institution Hotel Brunswick.
With the brand now 15 years old, and the Rosebery site approaching its decade mark, it’s worth noting how admirably the Ducks have held onto their crown as one of Sydney’s most beloved farm-to-table eateries. When I visit on a Wednesday in early spring, the huge dining room is buzzing – with families and couples gathering around distressed wooden tables with glasses of local wine and steaks cooked to perfection (carnivores, take note: Wednesday night is “butchers’ block” night – with excellent cuts at affordable price points).
Heroing seasonal, local produce, the menu is fresh and relatively simple. Start with sourdough and a generous serving of roast chicken skin butter (you’re reading that right), or a round of oysters with kumquat mignonette. Fish dishes like the crudo and baked fish (served with a red curry sauce and creamy bottarga) change according to the day’s catch, and other specials appear on the blackboard based on what’s in season. There’s a good selection of veggie dishes too, like woodfired cauliflower with chipotle cream and sugarloaf cabbage with a halo of tahini vinaigrette.
Beers and ciders are all sourced from within Australia, and the wine list leans towards organic options, with some wine available on tap – part of the team’s commitment to reducing their environmental impact. There are a few signature cocktails available, but the team are happy to whip up a classic.
If you visit for breakfast or brunch, you’ll be met with a hearty menu of Aussie favourites, including golden corn fritters, buttermilk pancakes crowned with whipped maple butter and a delightfully loaded avo toast.
The combination of good-quality produce and an atmosphere that prioritises fun over pretension is a winning formula for a neighbourhood eatery, and leaving the warmly lit warehouse, I’m unsurprised that the Ducks have kept their hold on Sydney for as long as they have. In my opinion, the secret sauce for a legacy venue is real passion (evident through the existing team and alumni of the brand), and an offering that the world (or the city, at least) needs. The Ducks (and there are definitely more than three of them at this point) seem to have that down pat.
You can check weekly events and book your table here.
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