Globetrotting foodies are getting ready for a rare treat as Australia’s iconic Three Blue Ducks restaurant at W Brisbane takes its inventive paddock-to-plate dining concept on a culinary tour of two dream island destinations.
Delivering two extraordinary travel and dining experiences, chef Darren Robertson will be taking over the kitchen at Starfish Bloo on 30 August at W Bali-Seminyak,while Mark LaBrooy creates an epic beachside BBQ experience at Fire on the Beach on 6 September at W Maldives. The chefs will work with fresh local produce to present an exciting selection of dishes, inspired by their Three Blue Ducks menu.
Highlighting fresh produce and bold flavours, the Three Blue Ducks ‘real food’ philosophy was born from a shared love of travel, good company and great food. Both Darren and Mark were among the co-founders of Three Blue Ducks – Darren was trained in the UK under acclaimed chef Mark Raffan at the Michelin-starred Gravetye Manor, while Mark trained with Klaus Huber, the executive chef for the famed Bennelong and Sydney Opera House restaurants. Champions of sustainable farm-to-table cooking, they cook mindfully using local, ethically farmed produce, creating dishes that are banging with flavor.
“Great food is the ultimate social connector, it brings people to eat, laugh, drink and play together fueling the atmosphere with great energy,” said Jacob De Boer Dorrego, Brand Director, W Hotels, Asia Pacific. “The Three Blue Ducks X W Hotels collaborations spotlight some great new philosophies on food and dining through exclusive Moments at two fabulous escape destinations. We are looking forward very much to welcoming our guests to these can’t-miss events at W Bali-Seminyak and W Maldives”
30 August: Three Blue Ducks at W Bali-Seminyak with chef Darren Robertson
The Three Blue Ducks dinner at Starfish Bloo promises to be a pop-up event like no other, when chef Darren Robertson takes the helm in the kitchen to plate up tropical flavours with locally caught, sustainable seafood. Foodies will be treated to one-of-a-kind offerings that marry the best of Australian cuisine with locally-sourced produce such as Pacific Coast oysters with smoked kelp and cinnamon myrtle vinegar; raw Indonesian swordfish; Lobster with XO butter and greens; and grilled pineapples and chocolate and tepache granita. Starfish Bloo is W Bali’s picture-perfect restaurant that is famous for its “scene to be seen” atmosphere, with its endless spread of international cuisines, magnetic beats by a resident DJ and unmatched views of legendary Seminyak Beach in the timeless tropical paradise island of Bali.
6 September: Three Blue Ducks at W Maldives with chef Mark LaBrooy
The contemporary luxury and iconic design of W Maldives sets the stage for an exclusive and unforgettable tropical escape. Three Blue Ducks chef Mark LaBrooy is going to deliver a memorable beachside BBQ experience when he takes to the kitchen at Fire on the Beach. Diners will kick back with cocktails under the stars and feast on a menu showcasing local produce such as tuna fish ceviche with quinoa crisps; grilled and butterflied prawns with avocado mousse; and Maldivian chilli lobster with roti and coconut sambal. Fire on the Beach is W Maldives’ beachside destination restaurant, where tables are nestled next to palm trees for open-air dining by the Indian Ocean, and a large fire pit takes centre stage to light up the good vibes in the evenings.
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