Three Blue Ducks run the restaurant, cafe and produce store at The Farm Byron Bay. ‘The Ducks’, as we are fondly known, are five mates who are passionate about nourishing the community with ethical, authentic, quality food and hospitality.
We endeavour to source as much as possible from The Farm and then we venture further afield. We embrace produce that is organic or spray free and sustainably farmed to make all the meals on our menu. We get almost everything from the local area when it is in season, from southern Queensland to as far down as Port Macquarie. Our dishes are a reflection of our shared ethos for creating honest, seasonal dishes that are packed with nutrients and full of flavour. We call it ‘real food’.
Our space is purposefully designed to be low-key but comfortable. The undercover outdoor patio offers sweeping views from Byron’s hinterland in the west, north to Mt Warning and east to Cape Byron Lighthouse. The terrace is home to our very own 12 metre outdoor kitchen, including a double spit, a wood fire pizza oven and an Argentinian grill that we love to fire up on weekends and for private events. Our bar offers 56 taps of all Australian craft beers, wines and ciders and a selection of unique cocktails to cater to all tastes.
Owners: Darren Robertson, Chris Sorrel, Jeff Benett, Sam Reid, Mark LaBrooy
Chefs: Darren Robertson, Mark LaBrooy, Ryan Bussey
For more info and current menu:
7 Days – Doors open 7.00am
Monday to Thursday
Breakfast 8am – 11.45am, Lunch 12.15pm – 4pm (last orders 3pm)
Friday to Sunday
Breakfast 7.30am – 11.45am, Lunch 12.15pm – 3pm (snacks 3 – 5pm)
Dinner 5pm – 10pm (last orders 9pm)
$100 (Serves 2-4)
If not dining at the restaurant, bring your rug, take a stroll around the grounds and set yourself up with friends and family for a picnic in the gorgeous fields of The Farm.
Hampers come in a take home Three Blue Ducks hessian bag and include a variety of meats, cheeses, dips, bread, other local goodies, cutlery and plates.