The Three Blue Ducks team has opened a new pub-style eatery at the historic Hotel Brunswick
Hospitality group Three Blue Ducks has lifted the lid on a new pub-style venture – The Ducks at Hotel Brunswick. Co-owners and chefs Darren Robertson and Andy Allen have joined forces with the team at the landmark northern New South Wales watering hole, putting their signature Ducks twist on classic Aussie pub fare.
Chicken parmigiana connoisseurs need not fret. Pub favourites like parmis, schnitzels, burgers, fish and chips, and woodfired pizzas remain front and centre at Hotel Brunswick – they’ve just had a Three Blue Ducks makeover, with the team utilising fresh produce plucked straight from the Northern Rivers region. The Ducks’ Parmi is jazzed up with vodka sauce and mortadella, the schnitties are served with a salad of crisp cos, pickled onions and ranch, and there’s a bay-lobster pizza on the menu that’s topped with confit-garlic cream, capers and salsa verde.
The elevated pub staples are joined by Cali-style seafood-centric bites like bay-lobster rolls, sesame prawn toast with nam jim, pickled octopus with herb salsa, and shell-on prawns with Marie Rose sauce – all designed to be enjoyed in the sun-soaked beer garden with an ice-cold schooner or margarita in hand.
For a sweet finisher, there are desserts like fried apple pies and sea-salt-spiked chocolate brownies, both served with classic vanilla ice-cream.
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The new Ducks at Hotel Brunswick menu, which has been created in conjunction with the group’s regional head chef Sam Morton and Hotel Brunswick’s head chef Loki Lynch, is designed to take the concept of traditional pub food to new levels.
“We’ve worked hard to create a menu that reflects the essence of the Northern Rivers, while also honouring the classic pub experience that makes Hotel Brunswick so loved,” says Loki.
The Ducks at Hotel Brunswick is now open, operating from 12:00 pm on weekdays and 11:30 am on weekends.
Image credit: Kitti Gould