Opening at URBNSURF Melbourne in Autumn 2020.

Three Blue Ducks

THE DUCKS IS A GREAT STORY OF FOOD, BORN IN THE SURF, AND THE NEXT CHAPTER WILL BE WRITTEN AT AUSTRALIA’S FIRST SURF PARK.

Opening Autumn 2020

Serving up breakfast, lunch and dinner,
7 days a week.

LOCATION

309 Melrose Drive, Tullamarine
Victoria 3043

View on Google Maps

CONTACT

threeblueducks@urbnsurf.com

About The Ducks

The team of passionate chefs and avid surfers behind the Three Blue Ducks will open their fifth restaurant at URBNSURF Melbourne in Summer 2020, and we couldn’t be more stoked to welcome them on board.

Their ethos of simple, real food, prepared with love, perfect complements our own – to inspire the progression of modern surfing in a way that is authentically Australian, respectful of surfing’s origins, and protective of the environment.

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Andrew Ross, URBNSURF’s Founder

“The Ducks’ passion for surfing, food, sustainability and community is what brought them together, and has driven their success and this is closely aligned with our approach in creating the world’s best urban surfing locations, starting right here in Tullamarine.”

Darren Robertson, Three Blue Ducks

“We’re beyond excited about our new venue, and bringing our brand to Melbourne to showcase our passion for good and honest food. This partnership is close to our heart – after all, we’re a bunch of guys who love good food, the ocean, and surfing.”

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Open for Breakfast, Lunch and Dinner, Year Round.

Led by co-owners and chefs, Darren Robertson, Andy Allen and Mark LaBrooy, the restaurant will include indoor and alfresco dining areas, with impressive views of our surfing lagoon, and will be open to the public free of charge.

Expect plenty of smoky flavours and fresh, locally-sourced produce from the kitchen, which will include a pizza oven, rotisserie and charcoal pit. Don’t have time for a sit-down meal? There’ll be grab-and-go options available too.

A focus on local, sustainable and ethical producers

In true Ducks-style, the venue will have a kitchen garden, growing herbs and Australian natives such as lemon myrtle and salt bush. There’ll also be a focus on minimising waste with on-site composting.

The drinks menu will feature an extensive list of wines, beers and spirits, locally sourced from across Victoria, and served on tap to help keep bottle waste down.

Tell us what you’d like on the menu

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