Three Blue Ducks Rosebery

Overview

Three Blue Ducks long ago found itself a third nest to call home. Adding to its eateries in Bronte (that is now sadly closed) and Byron Bay, the team opened within the heritage-listed Koskela warehouse in Rosebery back in 2016, formerly known to locals as the beloved Kitchen by Mike. Since then, it has become a Sydney institution and a mainstay of the Sydney culinary scene.

If you've not been before, then prepare to be blown away by the grandeur of the venue. There's a front deck, two dining spaces and a courtyard, and they're all fitted out with an industrial chic design you can't help but love — even though it's all been done before. With its exposed bricks, beams and ceiling insulation, garage roller doors and concrete floors, it feels like you're walking into a very fancy garden shed.

This is all well and good — but much like your ordinary backyard shed, it's quite cold and draughty in the evening, which, while it's still chilly at night, takes away from the relaxed vibe it's going for. Aesthetically, yellow tints dancing beneath huge woven basket light shades help warm the enormous space — but if you're one to feel the cold, we recommend you request to sit next to one of the few gas heaters they've got fired up.

Three Blue Ducks, Rosebery

The heating situation might not be quite worked out (Kitchen by Mike never figured it out either), but the dinner menu is a different story. You're in good hands with chefs and co-owners Darren Robertson, Mark LaBrooy and MasterChef 2012 winner and judge Andy Allen looking after things in the kitchen. There's a real focus on seasonal produce and sustainability, while its smoke and fire theme — fuelled by its woodfired oven, charcoal pits and Argentinian grill out in the garden — is represented throughout each course.

But even if you're not in the mood for rich, smoky flavours, there are plenty of other dishes that'll impress. Keep it light and simple with some fresh-as-they-come oysters with ginger and shallots and perhaps yellowfin tuna with tostada, lime, cucumber and pickled ginger. Of the small share plates, the Schezuan pepper and salt squid with roast chilli and lime is a must-order. Wash it down with a schooner of Young Henry's Newtowner pale ale or a Welder Dog's 'Farmhouse' ginger beer if you're after something sweeter. 

If you're really hungry, we recommend tucking into a few extra starters because a potential 45-minute wait between entree and main course is a long time to ponder on your hunger pangs. Luckily, top tunes play in the background, which makes the wait for your slow-cooked lamb shoulder with pickled red cabbage and charred herb salsa an enjoyable one. A side of crispy potatoes with confit butter and rosemary salt completes the meal in style. Finish with one of the cocktails, like a spicy margarita, and there you have a mighty fine dining experience.

Images: Monica Buscarino.

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