Long before they appeared on Masterchef, Three Blue Ducks in Bronte have enjoyed a local celebrity status. The casual café/eatery which opened in September 2010 has attracted a loyal and regular clientele and turned into an eastern suburbs hotspot.
Three Blue Ducks Bar
After their recent expansion into the the next shop and the graffiti-painted alleyway in between, Three Blue Ducks began trading for dinner. The latest addition to this local gem is a cocktail bar at the restaurant offering diners a range of drinks to enjoy pre or post dinner.
Robb Sloan, Bar Manager
Bar Manager, Robb Sloan brings his extensive industry experience to the bar which includes roles as Spirits Ambassador for Louis Vuitton Moet Hennessy and RESERVE Brands Ambassador for Diageo. He has created a cocktail list based on classics with some adaptations to match the ethos of Three Blue Ducks. The principle includes keeping it simple by using four to five ingredients per drink and the use of house-style fresh juices.
The cocktails are well-priced at $15 and make use of premium spirits which line up the bookshelf-like bar at the rear of the new premises. Choose the easy drinking East 8 Hold Up, made with Ketel One vodka, Aperol, lime, pineapple, passionfruit and sugar, or the Dark’n Stormy, a classic cocktail with Gosling’s rum, lime and 3 Blue Ducks ginger beer.
If you like your cocktails to be whisky-based, the Mariner delivers a fruity peat from Ballantine’s Finest mixed with Oban 14 yo single malt, pineapple, black cardamom syrup and lemon – a well balanced drink with a hint of spice.
L-R: Mariner, Man on Fire
Order a Man on Fire, and you’ll get a honey peated smoke from Illegal Joven Mezcal and Talisker 10 yo mixed with lime, agave and a little honey nectar. This is the must-try cocktail, and the one that will entice you to have another. Simply sensational.
Should you be tempted with an after-dinner cocktail, try the Coffee Cocktail made with Martell VS Cognac, port, sugar and a whole egg.
L-R: Smoky Rob Roy with Talisker 10yo; Sazerac with Johnnie Walker Gold
Three Blue Ducks have a permaculture garden in the backyard of the restaurant where they grow organic herbs and vegetables. Expect to see some of these ingredients making their mark on the cocktail list.
Iggy’s bread with Pepe Saya butter and rosemary salt
The food deserves its own review and a subsequent visit as much has changed since we first reviewed it in September 2010. With former Tetsuya’s chefs Darren Robertson, Mark LaBrooy and Shannon Debreceny at the helm, you’d expect nothing short of spectacular fare served in a casual and coastal vibe.
Oysters natural; with soy and mirin; with wasabi and cucumber
Four courses offer a range of seasonal dishes which are all priced at $17 . You can opt for the chef’s degustation with 4 courses at $65 or five courses at $80, either by choosing your own or leaving it up the chef to decide.
Cheese platter with Roquefort Papillon pears and figs
Three Blue Ducks Mural
Next time you’re dining at Three Blue Ducks, allow some time to enjoy the range of inventive cocktails. While the new bar is part of the dining experience, it is well worth a visit. And when you consider the lack of quality cocktail bars along the Bronte-Clovelly-Coogee strip, you’ll be tempted to make it your local.
Three Blue Ducks
143 MacPherson Street