Winter is the perfect season for heartwarming meals made with rich, seasonal flavours – and this year, Three Blue Ducks is turning up the heat. The Byron Bay location has unveiled an exciting winter menu that puts fire-driven cooking and local ingredients front and centre. Led by Group Executive Chef Daniel Cooper, who joined the team earlier this year, and Head Chef Sam Morton, this menu promises a dining experience that truly celebrates the Ducks’ paddock-to-plate ethos with bold, honest flavours.
The Star of the Menu: Open-Flame Cooking
If there’s one thing that binds the new winter offerings together, it’s the elemental use of fire. With an expanded ‘From the Fire’ section, the menu shines a spotlight on this ancient cooking method, which has always been central to the Ducks’ philosophy. Now, it takes centre stage more than ever, with dishes designed to accentuate the smokiness, depth, and character that only an open flame can bring.
Key to this section is Sea Fed Beef, a world-first delicacy derived from cattle fed native red seaweed (Asparagopsis) for sustainable, low-emissions farming. The Sea Fed Beef options include sirloin, scotch, and an impressive 800g rib-eye on the bone. All are flame-grilled to perfection and served with complementary sides like farm herb salsa, Ducks’ beer mustard, and a rich jus. For weekend visitors, there’s also a spit-roasted porchetta available in limited quantities – a treat that’s bound to leave a lasting impression.
Cooper captures it perfectly, stating, “We’ve always cooked over fire, but this winter we’ve really leaned into it. It’s an incredible way to honour the ingredients we source, and it brings an extra depth and character to the food.”
A Menu Rooted in Seasonality and Sustainability
True to the Ducks’ ethos, the winter menu embodies the values of sustainability and seasonality, featuring produce directly from The Farm and trusted local suppliers. Cooper worked closely with Byron Bay’s long-serving Head Chef Sam Morton to craft dishes that are both innovative and grounded in tradition. “This menu is a real reflection of what the Ducks is all about—great produce, big flavours, and a few surprises,” shares Cooper.
The creative duo has woven these values seamlessly into every offering. Breakfast now features an array of hearty yet fresh options, such as the signature chilli scrambled eggs. A medley of flavours, this dish is crafted with the Ducks’ house-made curry paste, fermented sriracha, fresh coriander, and papaya from The Farm. Served atop sourdough bread from Sequel Bakery, run by former Ducks chef Dan Watts, it’s a lively start to the day. Other breakfast highlights include crumpets from Sourdough Crumpet Co. and the nutrient-packed Ducks’ Nourish Bowl – a delightful mix of kale, sorrel, and farm-grown greens – which has also made its way to the Melbourne and Rosebery menus.
Lunch and dinner hold just as much promise. Dishes like Moreton Bay bugs drenched in XO butter, coal-roasted scallops with farm togarashi and garlic butter, and an indulgent Australian Bay lobster croissant showcase how the Ducks masterfully balance indulgence with a focus on top-notch ingredients. To close the meal on a sweet note, the quince cake with pecans, cream, and caramel delivers a warm, spiced finish that perfectly complements a chilly winter’s day.
Group-Wide Updates for All to Enjoy
The updates at Byron Bay mirror significant seasonal shifts across Three Blue Ducks’ other locations, including Sydney, Melbourne, Bellingen, and Nimbo. Group-wide staples like Sea Fed Beef, the Ducks’ signature salt seasoning, and the updated Nourish Bowl ensure continuity while celebrating each venue’s local offerings. This approach unites the brand under a consistent seasonal thread, giving every patron the chance to experience a bit of what makes winter so special to the Ducks.
“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, summing up the Ducks’ philosophy behind this menu overhaul.
Experience It Yourself
The new winter menu at Three Blue Ducks Byron Bay is more than a meal—it’s an invitation to taste the region, connect with the land, and enjoy honest, fire-kissed food. Whether you’re drawn in by the innovative Sea Fed Beef, the refreshing chilli scrambled eggs, or the indulgent quince cake, there’s something for everyone to love this season.
To browse menus and make a booking, visit threeblueducks.com. Treat yourself to a dining experience that goes beyond the plate and into your senses, celebrating the best of winter at one of Australia’s most beloved farm-to-table restaurants.