Three Blue Ducks and Hotel Brunswick are thrilled to announce their exciting new collaboration, unveiling ‘The Ducks at Hotel Brunswick’ this December.
This partnership brings together the laid-back charm of an Australian pub with the innovative culinary style of Three Blue Ducks, promising to deliver a unique dining experience on the banks of the Brunswick River.
Known for their commitment to sustainability and ethically sourced ingredients, Three Blue Ducks chefs Darren Robertson and Andy Allen have teamed up with Hotel Brunswick’s Head Chef, Loki Lynch, and Group General Manager of Food, Ben Turner.
Together, they’ve crafted a menu that showcases local produce from the Northern Rivers region, adding their distinctive twist to beloved pub classics. Diners can expect the likes of schnitzels, chicken ‘parmies’, fish and chips, burgers, and pizzas, alongside vibrant citrus-infused plates and spicy dishes such as ceviche and tacos. Seafood takes centre stage as a nod to Brunswick’s fishing and surf-side community, with offerings designed to pair perfectly with a refreshing beer in the pub’s expansive beer garden.
“We’re really excited about this one,” Robertson shared. “We’ve put together dishes that we love to eat, in a quintessential Aussie pub (that we’ve been going to for years) across from the Brunswick River and the ocean. Think Australian bay lobster rolls; pickled octopus; prawn toast with nam jim; and even fried apple pie for something sweet. There’s also a brand new pizza oven going in, so we’re going to be serving epic pizzas, flatbreads and of course, there’ll be a couple of cheeky salads too.”
Hotel Brunswick, a cornerstone of the local community, has been a favourite gathering spot for both locals and visitors for generations. Known for its expansive beer garden, quality food and brews, and exceptional live entertainment, it provides a warm, welcoming atmosphere. “This collaboration allows us to honour the laid-back, classic pub experience our guests love, while introducing fresh, tasty dishes that showcase great Australian produce and reflect the essence of the Northern Rivers,” said head chef, Loki Lynch. “It’s the perfect blend of tradition and the evolution of this much-loved coastal pub. We can’t wait for locals and visitors to experience The Ducks at Hotel Brunswick.”
The beverage menu is also getting a makeover, with a wine list featuring an expanded offering of 30 wines, 17 of which are available by the glass. This selection highlights Australian winemakers, including local favourite Jilly Wines, and features iconic international styles for a well-rounded experience. The cocktail list introduces three styles of margaritas alongside classics like the mojito, lychee martini, amaretto sour, and Japanese slipper.
Starting in seaside Bronte, NSW, Three Blue Ducks have become synonymous with sustainable dining, expanding to locations in Byron Bay, Sydney, Melbourne, Nimbo, and Bellingen. Their ethos of real food in a relaxed setting has garnered a loyal following, with a focus on using ethically farmed, locally sourced ingredients to create dishes bursting with flavour and freshness.
As Andy Allen puts it, “We see The Bruns as one of the most iconic pubs out there and we’re super pumped to bring our food to the venue. Personally, I can’t wait to sit back in the beer garden, listen to some live music and sample what we’ve done.” This collaboration marks an exciting chapter for both Three Blue Ducks and Hotel Brunswick, bringing together a fusion of flavours and a celebration of the local community.