Press PLAY below to hear Emilia’s full review

Born from a little idea between three surfers on a surfing trip to Morocco, you can quickly imagine the ethos and vibe of Three Blue Ducks. Fresh, local produce and delicious food. Sounds pretty simple. The Melbourne location of the restaurant is just a number in the huge conglomerate that now is Three Blue Ducks, or you may know their farm aptly called, The Farm in Byron Bay.

They’re well known in Sydney for their food, vibes and great locations and when URBNSURF (which is a man-made surf park or massive wave pool essentially) opened in Tullamarine it seemed like the right location to set up camp in Melbourne. There are some all-star names in the line up of owners, namely Andy Allen, 2012 MasterChef winner turned judge (alongside 3AW Breakfast Food Reviewer alumni, Sofia Levin – shoutout). 

As you enter the two storey, natural-wood heavy restaurant there’s a sign at the door saying: “no wetsuits, bare feet or sandy toes”. The last assertion is a joke or perhaps some overhang from their other locations as here, in Tullamarine there is no actual sand to be seen. 

As is true of their produce, so too is their alcohol. Beers from Collingwood, Beechworth, Brunswick, Abbotsford, Preston, Dromana and Footscray. All of their wines are Australian and mostly Victorian, they mirror their ethos in stocking from smaller, independent winemakers and wineries.

Alright, here’s what you need to get: 

Mozzarella and parmesan arancini with almond and capsicum romesco sauce.

White bean hummus, broad bean and radish salsa, pepita dukkah, focaccia and we added the peri-peri spiced pork ragu.

Szechuan pepper and salt squid with roast chilli and lime, fried garlic and coriander.

Roasted half chicken, honey and lemon thyme glaze, mushroom, pearl barley and caramelised leeks.

Casarecce pasta, tomato cream, toasted bread crumbs, parmesan and oregano topped with beef bolognese.

Hand cut chips, rosemary salt and confit garlic aioli.

Cos lettuce, ranch dressing and salted ricotta.

As you would expect from surfer-types, gluten free and vegetarian options are varied and delicious.

The prices were a little more expensive than I would have expected without context of how they run their restaurant. Knowing their commitment to fresh produce and local suppliers I understand where the cost likely accrues, and the serving sizes were generous to meet this price point.

Three Blue Ducks

309 Melrose Drive, Tullamarine