Three Blue Ducks - Rosebery, Sydney

Three Blue Ducks in Rosebery is the embodiment of a sustainable and ethically driven culinary venture, born from a shared passion for delicious food and mindful living among a group of friends. Since its inception, the Ducks have expanded their footprint, offering authentic dining experiences in various locations across New South Wales, including Byron Bay, Nimbo, and Rosebery. At the heart of their ethos is a commitment to encouraging mindful consumption practices, promoting locally sourced ingredients, and minimizing waste.
The Rosebery venue, housed within the heritage-listed Koskela warehouse, exudes industrial chic charm while maintaining a relaxed and inviting atmosphere. Led by chefs and co-owners Darren Robertson, Mark LaBrooy, and MasterChef 2012 winner Andy Allen, Three Blue Ducks impresses with a menu focused on seasonal produce and sustainability. The Argentinean grill takes center stage, offering dishes like spit roast lamb and black sausage with scrambled eggs, showcasing the team’s dedication to bold flavors and inventive combinations.

Despite the venue’s grandeur and industrial aesthetic, patrons may find the space cold during evenings, although efforts have been made to create warmth through thoughtful design elements. The menu, curated with a focus on sharing and seasonal offerings, boasts dishes like turmeric and ginger fish curry, grilled Australian king prawns, and spit roast lamb. While the dining experience may be punctuated by potential wait times between courses, the ambiance is elevated by top tunes and an extensive beverage selection, including craft beers and creative cocktails.