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Bellingen Menus

Our menus celebrate honest food, built around seasonal produce and thoughtfully sourced ingredients. Enjoy produce-driven dishes that highlight simple cooking, bold flavours and the best of what’s in season.

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  • Bellingen - All Day Dining Menu

    Seasonal dishes showcasing ethically sourced produce, available for lunch and dinner at Three Blue Ducks Bellingen.

    LET US MAKE ALL THE DECISIONS
    6 Dish Feed Me menu

    80

    8 Dish Feast menu

    95

    SMALLS
    Oysters, mignonette

    1 oyster

    6.5

    6 oysters

    37

    12 oysters

    72

    a.
    gf.
    df.
    Hearthfire sourdough focaccia, butter, Dorrigo pepper

    11

    v.
    Marinated olives, garlic, cinnamon & orange

    10

    df.
    gf.
    v.
    vg.
    Half-shell scallop, burnt citrus butter

    each

    12

    a.
    gf.
    Grilled king prawns, garlic butter, chilli peanuts, lime

    +extra prawn

    13

    a.
    gf.
    n.
    Market fish crudo, plum ponzu, cucumber, radish

    28

    a.
    gf.
    df.
    Saganaki, hot honey, prune & fig, toast

    26

    v.
    Pork terrine, pickles, parsley salad, crostini

    27

    Fire-roasted eggplant, harissa, dukkah, vegetable chips

    17

    df.
    gf.
    v.
    vg.
    BIGS
    Grilled barramundi, yellow curry sauce, coconut, kailan, choy, chilli papaya salad

    44

    a.
    gf.
    Peri peri chicken, grapes, snow peas

    44

    gf.
    df.
    12-hour slow-cooked brisket, chimichurri, pickles, herbs

    smaller portion

    48

    larger portion

    71

    gf.
    df.
    600g rib eye, Ducks' beer mustard, shallots, jus

    130

    gf.
    df.
    Ricotta gnocchi, pumpkin, basil, pecorino, pepitas

    34

    v.
    Roasted mushrooms, pâté, sprouts, parsley, lemon, pangrattato

    32

    gf.
    v.
    vg.* option
    SIDES
    Carrots, potatoes, salsa verde, smoked salt

    16

    gf.
    df.
    v.
    Baby cos, green goddess dressing, pangrattato

    12

    gf.
    v.
    Skin-on chips, smoked potato mayo, Ducks' salt

    12

    gf.
    df.
    v.
    Local steamed greens, confit chilli garlic

    17

    v.
    DESSERTS
    Sea-salt meringue, coconut, mixed berry compote

    17

    gf.
    v.
    Sticky date, vanilla bean ice cream, rum butterscotch, macadamia

    18

    n.
    v.
    Flourless chocolate cake, whipped mascarpone

    18

    gf.
    v.
    Cheese plate - brie, pecorino, house-made fig jam, fruit, sourdough

    27

    v.
    DUCKLINGS

    Designed for little ones under 13yo to enjoy.

    Pasta, cheese & butter

    12

    v.
    Fish bites, fried, tomato sauce

    18

    gf.
    df.
    Cheeseburger, fries

    14

    Fries, tomato sauce

    10

    df.
    gf.
    v.
    vg.
  • Bellingen - Sunday Roast Menu

    Slow-cooked meats, classic sides and seasonal produce served every Sunday at Three Blue Ducks Bellingen.

    LET US MAKE ALL THE DECISIONS
    6 Dish Feed Me menu

    80

    8 Dish Feast menu

    95

    SMALLS
    Oysters, mignonette

    Single

    6.5

    Half Dozen

    37

    Dozen

    72

    a.
    gf.
    df.
    Hearthfire sourdough focaccia, butter, Dorrigo pepper

    11

    v.
    Marinated olives, garlic, cinnamon & orange

    10

    df.
    gf.
    v.
    vg.
    Half-shell scallop, burnt citrus butter

    12

    a.
    gf.
    Grilled king prawns, garlic butter, chilli peanuts, lime

    extra prawn

    13

    a.
    gf.
    n.
    Market fish crudo, plum ponzu, cucumber, radish

    28

    a.
    gf.
    df.
    Saganaki, hot honey, prune & fig, toast

    26

    v.
    Pork terrine, pickles, parsley salad, crostini

    27

    Fire-roasted eggplant, harissa, dukkah, vegetable chips

    17

    df.
    gf.
    v.
    vg.
    SUNDAY ROAST
    12-hour slow-cooked brisket, carrots, rainbow chard, potatoes, Yorkshire pudding, gravy

    38

    Roast chicken, carrots, rainbow chard, potatoes, Yorkshire pudding, gravy

    38

    Roasted mushrooms, carrots, rainbow chard, garden herbs, potatoe, Yorkshire pudding

    36

    BIGS
    Grilled barramundi, yellow curry sauce, coconut, kailan, choy, chilli papaya salad

    44

    a.
    gf.
    600g rib eye, Ducks' beer mustard, shallots, jus

    130

    gf.
    df.
    Ricotta gnocchi, pumpkin, basil, pecorino, pepitas

    34

    v.
    SIDES
    Carrots, potatoes, salsa verde, smoked salt

    16

    gf.
    df.
    v.
    Baby cos, green goddess dressing, pangrattato

    12

    gf.
    v.
    Skin-on chips, smoked potato mayo, Ducks' salt

    12

    gf.
    df.
    v.
    Local steamed greens, confit chilli garlic

    17

    v.
    DESSERTS
    Sea-salt meringue, coconut, mixed berry compote

    17

    gf.
    v.
    Sticky date, vanilla bean ice cream, rum butterscotch, macadamia

    18

    n.
    v.
    Flourless chocolate cake, whipped mascarpone

    18

    gf.
    v.
    Cheese plate - brie, pecorino, house-made fig jam, fruit, sourdough

    27

    v.
    DUCKLINGS

    Designed for little ones under 13yo to enjoy.

    Pasta, cheese & butter

    12

    v.
    Fish bites, fried, tomato sauce

    18

    gf.
    df.
    Cheeseburger, fries

    14

    Fries, tomato sauce

    10

    df.
    gf.
    v.
    vg.
    Vanilla ice cream

    8

    Ice cream sundae, caramel & honeycomb

    10

    Ducks chocolate brownie

    14

  • Bellingen - Locals Steak Night Menu

    Weekly steak and grill offering featuring premium cuts, available Monday nights at Three Blue Ducks Bellingen.

    SMALLS
    Hearthfire sourdough focaccia, butter, Dorrigo pepper

    11

    v.
    Marinated olives, garlic, cinnamon & orange

    10

    df.
    gf.
    v.
    vg.
    Half-shell scallop, burnt citrus butter

    12

    a.
    gf.
    Grilled king prawns, garlic butter, chilli peanuts, lime

    +extra prawn

    13

    a.
    gf.
    n.
    Saganaki, hot honey, prune & fig, toast

    26

    v.
    Fire-roasted eggplant, harissa, dukkah, vegetable chips

    17

    df.
    gf.
    v.
    vg.
    BIGS
    Grilled barramundi, yellow curry sauce, coconut, kailan, choy, chilli papaya salad

    44

    a.
    gf.
    Peri peri chicken, grapes, snow peas

    44

    gf.
    df.
    Ricotta gnocchi, pumpkin, basil, pecorino, pepitas

    34

    v.
    Roasted mushrooms, pâté, sprouts, parsley, lemon, pangrattato

    32

    gf.
    v.
    vg.
    STEAK SPECIALS

    Grass-fed Black Angus beef, skin-on chips served with pepper jus, beer mustard, or chimichurri

    Rump

    250g

    29

    Porterhouse

    300g

    49

    Rib-eye

    600g

    99

    Bello Beef Butcher Pick
    Market Price
    +surf & turf - prawns, butter, garlic

    16

    SIDES
    Carrots, potatoes, salsa verde, smoked salt

    16

    df.
    gf.
    v.
    Local steamed greens, confit chilli garlic

    17

    v.
    Corn ribs, smoky paprika

    12

    Baby cos, green goddess dressing, pangrattato

    12

    gf.
    v.
    Skin-on chips, smoked potato mayo, Ducks' salt

    12

    gf.
    df.
    DESSERTS
    Sea-salt meringue, coconut, mixed berry compote

    17

    gf.
    v.
    Sticky date, vanilla bean ice cream, rum butterscotch, macadamia

    18

    n.
    v.
    Flourless chocolate cake, whipped mascarpone

    18

    gf.
    v.
    Cheese plate - brie, pecorino, house-made fig jam, fruit, sourdough

    27

    v.
  • Bellingen - Group Menu All Day Dining

    Shared lunch and dinner menus designed for larger groups and events at Three Blue Ducks Bellingen.

    FEED ME | 80pp
    TO SHARE
    Saganaki, hot honey, prune & fig, toast
    v.
    Market fish crudo, plum ponzu, cucumber, radish
    a.
    gf.
    df.
    Fire-roasted eggplant, harissa, dukkah, vegetable chips
    df.
    gf.
    v.
    vg.
    12-hour slow-cooked brisket, chimichurri, pickles, herbs
    gf.
    df.
    Carrots, potatoes, salsa verde, smoked salt
    gf.
    df.
    v.
    Baby cos, green goddess dressing, pangrattato
    gf.
    v.
    ADD ONS
    Oysters, mignonette

    Single

    6.5

    Half dozen

    37

    Dozen

    72

    a.
    gf.
    df.
    Marinated olives, garlic, cinnamon & orange

    10

    df.
    gf.
    v.
    vg.
    FEAST | 95pp
    TO SHARE
    Saganaki, hot honey, prune & fig, toast
    Half-shell scallop, burnt citrus butter
    a.
    gf.
    Fire-roasted eggplant, harissa, dukkah, vegetable chips
    Charcoal chicken, peri peri, grapes, snow peas
    12-hour slow-cooked brisket, chimichurri, pickles, herbs
    Carrots, potatoes, salsa verde, smoked salt
    Baby cos, green goddess dressing, pangrattato
    Flourless chocolate cake, whipped mascarpone
    ADD ONS
    Oysters, mignonette

    Single

    6.5

    Half Dozen

    37

    Dozen

    72

    Marinated olives, garlic, cinnamon & orange

    10

    ULTIMATE FEAST | 115pp
    TO SHARE
    Hearthfire sourdough focaccia, butter, Dorrigo pepper
    Market fish crudo, plum ponzu, cucumber, radish
    a.
    gf.
    df.
    Saganaki, hot honey, prune & fig, toast
    v.
    Half-shell scallop, burnt citrus butter
    a.
    gf.
    Fire-roasted eggplant, harissa, dukkah, vegetable chips
    df.
    gf.
    v.
    vg.
    Rib eye, Ducks' beer mustard, shallots, jus
    gf.
    df.
    Grilled barramundi, yellow curry sauce, coconut, kailan, choy
    gf.
    df.
    Carrots, potatoes, salsa verde, smoked salt
    gf.
    df.
    v.
    Local steamed greens, confit chilli garlic
    v.
    Flourless chocolate cake, whipped mascarpone
    gf.
    v.
    ADD ONS
    Oysters, mignonette

    Single

    6.5

    Half Dozen

    37

    Dozen

    72

    Marinated olives, garlic, cinnamon & orange

    10

Real food
good company

Three Blue Ducks started with a few mates, a surf trip, and a shared belief that food could be done differently. Whilst all our venues are a little different, the same idea still guides us - honest food, good people and doing the simple things really well.

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a: Australian sourced seafood | gf: gluten free | df: dairy free | v: vegetarian | vg: vegan | vg* on request | n: contains nuts
 

A surcharge of 10% on weekends and 15% on public holidays will be applied. Amex payments incur a 2.75% surcharge.

All other card payments incur a 1.65% surcharge. A discretionary gratuity of 8% is applied to groups of 12 or more.

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