Three Blue Ducks Rosebery has relaunched its Wednesday night Butcher’s Block with a new menu, offering premium Australian meat at butcher’s prices from 5pm every Wednesday.
The new menu centres on the Butcher’s Board, a sharing board for two ($140) with a 300g Black Angus rump cap, smoked chorizo, peri-peri free-range Bannockburn chicken and two Milly Hill lamb cutlets. It comes with a choice of two sauces, two condiments and two sides.
Guests can also order butcher’s cuts, cooked over fire and sold by weight. The cuts change each week and are listed on the venue’s Butcher’s Blackboard, including bone-in Riverine ribeye, O’Connor scotch fillet and striploin, and Southern Ranges T-bone, from $9 per 100g.
Butcher’s Block is also the only night of the week to order the smoked Ducks’ burger ($29).
The Wednesday-only version of the Ducks’ burger starts with grass-fed beef, smoked and grilled over wood fire, and is stacked with Swiss cheese, pickles, onion, lettuce and burger sauce.
Other dishes on the Butcher’s Block menu include:
- Grilled bone marrow with pickled shallot and herb salad
- Crispy potatoes with confit garlic butter and rosemary salt
- Smoked mash with crispy potato skins
- Tempura onion rings with roast garlic aioli
Meat is sourced from Australian producers, including Riverine, O’Connor in Gippsland, Southern Ranges in Victoria, Milly Hill lamb and Bannockburn free-range chicken.
EVENT DETAILS
Butcher’s Block
Every Wednesday | From 5pm
Three Blue Ducks Rosebery, 1/85 Dunning Avenue, Rosebery NSW 2018
Image credit: Jasper Avenue