Three Blue Ducks has embraced the season with the launch of a new winter menu at its Byron Bay location, led by Group Executive Chef Daniel Cooper, who joined the team earlier this year. Bringing a fresh, fire-driven approach to the brand’s much-loved paddock-to-plate ethos, the new menu celebrates local produce, open-flame cooking and big, honest flavours. Seasonal updates are also rolling out across the Sydney, Melbourne, Bellingen and Nimbo venues.
At the heart of the new menu is an expanded ‘From the Fire’ section—a celebration of open-flame cooking, one of the defining techniques across all Ducks kitchens. Headlining the offering is Sea Fed Beef—a world-first, low-emissions steak made possible by feeding cattle native red seaweed (Asparagopsis). On offer are sirloin, scotch, and an 800g rib-eye on the bone, all cooked over flame and served with farm herb salsa, Ducks’ beer mustard, and jus. The spit-roasted porchetta, available on weekends in limited numbers, rounds out the section.
“We’ve always cooked over fire, but this winter we’ve really leaned into it,” says Cooper. “It’s an incredible way to honour the ingredients we source, and it brings an extra depth and character to the food. The ‘From the Fire’ section is our way of putting that front and centre.”
The winter menu as a whole continues to champion seasonality, sustainability and bold flavour, featuring produce from The Farm and trusted local suppliers. Cooper worked closely with long-time Byron Bay Head Chef Sam Morton, who has been with the venue for over a decade, to develop dishes that feel fresh while staying true to the Ducks’ roots.
“This menu is a real reflection of what the Ducks is all about—great produce, big flavours, and a few surprises,” adds Cooper. “We’ve reimagined some classics and introduced new favourites that speak to the season and to the land.”
Breakfast now includes the signature chilli scrambled eggs—made with the Ducks’ house curry paste, fermented sriracha, coriander, and papaya from The Farm, served on sourdough from Sequel Bakery, run by former Ducks chef Dan Watts. You’ll also find crumpets from Sourdough Crumpet Co., and the Ducks’ Nourish Bowl, packed with kale, sorrel, and other farm-grown greens—now also available in Melbourne and Rosebery.
Beyond the fire, lunch and dinner highlights include Moreton Bay bugs with XO butter, coal-roasted scallops with garlic butter and farm togarashi, and an Australian Bay lobster croissant. On the sweeter side, a quince cake with pecan, cream, and caramel offers a warm, spiced finish.
“Whether it’s pickling seasonal fruit, preserving what’s grown on-site, or sourcing sustainably from our neighbours, this menu really reflects what we love about winter cooking,” says Morton.
Group-wide winter updates also include the Ducks’ signature salt seasoning, Sea Fed Beef, and the updated Nourish Bowl, ensuring a consistent seasonal thread across all locations.
For bookings and menus, visit: threeblueducks.com