I'm a freelance travel writer living in Brisbane. Visit my blog at www.aussieglobetrotter.net.
Published July 10th 2018
A Quacking Good Time
As the chocolate from the decadent parfait melts on my tongue, I realise that this lunch is perfection. With spectacular views of the Brisbane River and South Bank, amazing food and an incredible atmosphere, Three Blue Ducks is the ideal dining destination. Showcasing bold flavours and local produce, the menu will tempt any appetite.
Three Blue Ducks opened on 1st June 2018 and is located on level 3 at the W Brisbane. Led by chefs, Mark LaBrooy, Darren Robertson and Andy Allen, the restaurant is luxurious yet relaxed. Featuring earthy tones, raw materials and VJ wall panels, Three Blue Ducks has its own unique style, while also emphasising Brisbane's laid-back charm.
Three Blue Ducks is W Brisbane's signature dining experience and with its impressive menu, it's easy to see why. The kitchen features a wood fire oven, a rotisserie and charcoal pit. With a focus on the paddock to plate ethos, menu items include BBQ Chorizo, fermented chilli glazed roast chicken and chargrilled king prawns, served with chilli, avocado, lime, shallots and seasonal greens.
The produce is fresh and locally sourced. My grilled Snapper was caught in Queensland. The fish was superbly cooked and was served with the perfect and unique combination of squash, labneh, harissa and pickled onions. The maple glazed roast pumpkin was a plate full of colour with its eggplant puree, pomegranate, mint and mixed grains. The grilled fish cost $37 and the roast pumpkin was $25.
Children have a choice of pasta, BBQ chicken or a cheeseburger.
Craft beer and Three Blue Duck's distinctive cocktails are the perfect accompaniment to any meal. For lunch with the difference, why not try The Swooping Magpie for $20, a blend of gin, pineapple skin tea, Aperol, syrup and lime or the Cinnamon and Maple Old Fashioned cocktail with blended whisky, burnt cinnamon, clove sugar, maple syrup and chocolate bitters?
Desserts are a masterpiece. The chocolate parfait with almond crumb and pickled blueberries was popular with guests as well as the sea salt meringue served with lemon curd and macadamia crunch. The desserts are $15 each while the cheese board is $22.