I am a freelance reviewer in Sydney, and lover of sharing my experiences in all things food, wine, entertainment and travel related.
Published February 10th 2013
Waddle on in to Three Blue Ducks for Tasty Food and Coffee
Three Blue Ducks is a great little café restaurant in Bronte, offering high quality food, great coffee and friendly service in a casual café setting.
Born from the visions of a trio of people - two local surfers and a friend whom they met on their travels in Europe who was trained in the kitchen with Tetsuya and a number of other first class restaurants, it comes as no surprise that these three clever ducks have come together and turned this place into an institution.
The café by day, restaurant by night venue is located on McPherson Street in Bronte, just a short stroll from the beach and amongst a strip of shops.
Three Blue Ducks has an eastern suburbs beach-side café feel with its edginess and street chic. Small in size, it has a few tables outside on the street right by the bus stop. If you head on inside, you will see the walls are adorned with graffiti murals, and the tables are set with clipboard menus and miniature mason jars of chunky sea salt and brown sugar crystals, giving it a cool, hipster feel.
There are an open kitchen and a kitchen garden out the back complete with chickens and fresh produce. The team pride themselves on using produce from the garden, as well as sustainable seafood and sustainable and mainly organic meat.
The breakfasts are popular and it's wise to get here early to avoid waiting for a table.
The Coddled Eggs with Field Mushrooms Goats Cheese and Watercress for $21.50 is a good choice. The eggs are soft and delicious and served in a small clay pot with the mushrooms which are also tasty. The goat's cheese and watercress salad and bread go well with the flavours of this dish.
Another good choice is the Poached Eggs with Spinach, Hollandaise Sauce and Ocean Trout also for $21.50. The eggs are perfectly poached and sit on top of the bread next to the wilted spinach, and the Hollandaise is served in a small dish so the user can control its quantities when pouring it over the fresh ocean trout.