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W Hotels Launch An Epic Island Food Trail With Australia’s Three Blue Ducks

July 31, 2019 Dining No Comments Email Email

W Brisbane’s celebrated Three Blue Ducks restaurant will jet set their signature paddock-to-plate ethos to W Bali – Seminyak and W Maldives. W Hotels set the stage for curating unique culinary and travel experiences for guests, and will have global foodies making waves to attend the two social dinners on 30 August in Bali and 6 September in the Maldives.

Three Blue Ducks chefs, Darren Robertson and Mark LaBrooy, have designed menus inspired by their passion for travelling the world to share great food, with a more sustainable approach to living. The chefs will take over each island kitchen for one night only at a vibrant dinner at both Starfish Bloo, W Bali – Seminyak and Fire on the Beach, W Maldives. A selection of dishes from each menu will then be available for guests to experience at these two locations from November 2019, giving guests a taste of Three Blue Ducks all season long.

W Bali – Seminyak x Three Blue Ducks Dinner at Starfish Bloo

Chef Darren Robertson will take the helm at W Bali – Seminyak’s Starfish Bloo plating up fresh, tropical flavours with locally caught, sustainable seafood, such as lobster, oysters and raw swordfish.

Date: Friday 30 August 2019

Price: Starting at 1.1M IDR (Approx. AUD$113)

Bookings: Visit

Table Bookings: P: +62 361 3000 106

W Maldives x Three Blue Ducks Dinner at Fire on the Beach

Chef Mark LaBrooy will steal the scene when he takes over W Maldives’ Fire on the Beach for a rustic-yet-natural beachside BBQ dining experience. Guests will dine under the stars and feast on a menu showcasing local produce, including charred occy, Maldivian chilli lobster and coal cooked green jobfish.

Date: Friday 6 September 2019

Price: Starting at $425 USD (Approx. AUD$606) – including beverage selections

Bookings: Visit

Table Bookings: P: +960 666 222

Local food lovers wanting a Three Blue Ducks experience closer to home can head to the Ducks latest residence at W Brisbane. Mixing Queensland’s vibrant yet laidback culture with their ‘real food’ philosophy, The Ducks have created a culinary destination through an ever-evolving seasonal menu and epic views across the Brisbane River. Being their only Queensland restaurant, they have guests coming back time again craving their fresh, local inspired dishes, including Moreton Bay bugs with charred cavolo nero and XO butter.

MENU | W Bali – Seminyak x Darren Robertson, Three Blue Ducks

Pacific Coast Oyster, smoked kelp and cinnamon myrtle vinegar

Raw Indonesian swordfish, burnt cucumber, buttermilk and buckwheat

Lobster, XO butter and greens

Flat iron, coz, pickles and charred herb salsa

Broccoli salad with pickled chillies, almond cream and citrus

Grilled pineapple, chocolate and tepache granita

Fruits, yoghurt and macadamia crunch

MENU | W Maldives x Mark LaBrooy, Three Blue Ducks

Local tuna fish Ceviche with quinoa crisps

Jerky with citrus salt

Charred occy with jalapeño and salsa verde

Grilled and butterflied prawns with avo mousse and charred kale

Broccoli salad with pickled chillies, almond cream and citrus

Pomelo, grapefruit and bitter green salad

Maldivian chilli lobster, roti and coconut sambal

Coal roasted chicken with green sauce

Coal cooked green jobfish with galagal, ginger and chilli

Coal roasted yams or sweet potato, coriander and red onion salsa, citrus butter

Pineapple tart titane with lemongrass caramel and custard

Sorbet made from fresh local fruits

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