Three Blue Ducks is celebrating 15 years of serving honest food, championing sustainable hospitality, and building community. What began as a small café in Bronte in 2010 has grown into five venues across the east coast, each staying true to the Ducks’ core values of quality produce, connection, and environmental care.
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The milestone comes with the announcement of their next venture, a farm-to-plate project in Burradoo, Southern Highlands. Due to open around late 2025 to early 2026, the site will feature a restaurant, bakery and produce store, with ingredients sourced directly from the working farm of Annie Cannon-Brookes. Guests will be able to dine on produce grown metres from the kitchen and take home freshly baked goods and farm harvests.
To mark the 15th anniversary, the Ducks are throwing a birthday party at Rosebery on Wednesday 10 September from 6pm to 11pm. The night will bring together co-owners Darren Robertson and Andy Allen with former Ducks chefs now making waves in their own right, including Luke Powell of LP’s Quality Meats, Jemma Whiteman of Ante, and Michael Lo Presti of Baba’s Place. Dishes on the night include Australian Bay Lobster rolls, a grazing table from LP’s Quality Meats, charcuterie, and lamb roasted over fire. Tickets are $95 plus booking fee and include food, a cocktail on arrival, and live entertainment.
The celebrations extend across all venues throughout September with $15 specials such as half dozen oysters, Australian Bay Lobster rolls, Taittinger Champagne by the glass and cocktails, plus 15 per cent off online orders. Special collaborations are also being released, including a washed Ethiopian coffee from Keffa with long-term partner Single O, available by the cup and in 250g bags, and a limited-edition merchandise line created by Byron Bay artist Anjuna Hartlieb. Her illustrations, inspired by the Ducks’ ethos of people, produce and planet, will feature on hats, totes and children’s t-shirts.
Over the past decade and a half, Three Blue Ducks has expanded from Bronte to Byron, Melbourne, Nimbo and Bellingen, while keeping sustainability at the heart of operations. Highlights include creating the world’s first low-emissions steak with Sea Fed Beef, composting nearly 49 tonnes of organic waste, introducing waste-saving systems such as wine-on-tap and milk taps, and turning by-products into soaps and chopping boards.
Fifteen years on, the Ducks continue to evolve while holding firm to their founding principles.