Three Blue Ducks is coming to NSW’s mid north coast
From humble, beachside beginnings, the Three Blue Ducks restaurant chain is about to open its newest dining experience at The Lodge Bellingen on 13 July.
The recently renovated restaurant is nestled amongst The Lodge’s 16 acres of manicured gardens and enjoys vistas across the surrounding Dorrigo National Park.
The stunning Dorrigo National Park. (Supplied)
An 80-seat dining room spills onto an undercover, heated terrace that seats 100 and the size of the venue means its perfect for weddings and functions.
Chef and owners Darren Robertson, Mark LaBrooy and Andy Allen, along with head chef Julien Vasseur have created a menu highlighting local producers and farmers such as Levenvale Farms who grow organic, grass-fed Bello Beef and is also home to The Patch Organics producing organic free-range chickens and vegetables.
Other local suppliers providing organic produce for the sustainably and ethically driven menu are Promised Land Organics, Coffs Coast Mushrooms, and wild-caught fish from Nautical Wholesale Seafood.
The beverage list will have a NSW wine focus, including local Jilly Wines and feature brews from Travla, co-created by Andy Allen and actor Travis Fimmel, along with local Woolgoolga Brewing while coffee will be sourced from long-standing partner, Single O.
Three Blue Ducks beautiful new home, The Lodge Bellingen – Accommodation. (Supplied)
“The inspiration behind the menu came from ingredients growing around the area,’ chef and owner, Three Blue Ducks, Darren Robertson, said.
“We’ve always loved working with spice, lemongrass, ginger, chilli, makrut etc, and after working closely with the local producers and farmers, we’ve created a menu for the Bello restaurant that showcases these flavours.
“The menu draws from some of the favourite dishes we’ve cooked during our travels and at our other locations over the years, combined with new dishes, to keep it fresh and exciting for us, our staff and people that drop in.”
Three Blue Ducks Bellingen opens 13 July for dinner only on Monday and Thursday, lunch through dinner Friday to Sunday along with a breakfast service from 8am – 10:30am Saturday and Sunday.
Email the Travel Weekly team at traveldesk@travelweekly.com.au
Darren Robertson Dorrigo National Park Jilly Wines Three Blue DucksLatest News
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