Three Blue Ducks launch new restaurant at W Brisbane

The Three Blue Ducks team.

Three Blue Ducks has opened the doors to its first Queensland restaurant on level three of new hotel, W Brisbane.

Overlooking the Brisbane River and Mount Coot-tha, the 156-seat venue is dishing out sustainable and ethical produce from Queensland and northern New South Wales producers.

The Three Blue Ducks Brisbane menu features signature dishes, including flaked house-smoked salmon for breakfast, as well as new additions including Moreton Bay bugs from the grill, fermented chilli glazed chicken from the rotisserie and smoked eggplant with mixed grains from the wood-fired oven for lunch.

Co-owner and chef Mark LaBrooy says, "We’ve been working really closely with new local suppliers and producers over the past few months and can’t wait to showcase them through our signature Ducks dishes at our new Brisbane venue.

"We have also collaborated with Green Beacon Brewing Co to create a pale ale, that will be exclusive to the Duck’s.

"We’re super excited to bring the Ducks offering to Brisbane and to work with W Brisbane to bring the whole venue to life."

The Three Blue Ducks dining room.

With a focus on food waste and packaging waste, the team has made all its beer, wine, kombucha and water available on tap. Coffee cups are also biodegradable with keep cups also on sale.

In keep with the W Hotels philosophy, the bathrooms at Three Blue Ducks Brisbane have been installed with an e-water hand-washing system, which use salt and electricity without adding chemicals to the water stream.

All edible food waste will also be donated daily to food rescue charity, OzHarvest.

Three Blue Ducks started out in Sydney's beachside suburb of Bronte before expanding to The Farm in Byron Bay and Inner South's Rosebery. Three Blue Ducks Brisbane is their fourth venue.

For further information, please visit