Three Blue Ducks Ignites Winter with New Fire-Driven Menu
Three Blue Ducks launches new winter menu at Byron Bay under Group Executive Chef Daniel Cooper
Three Blue Ducks has embraced the season with the launch of a new winter menu at its Byron Bay location, led by Group Executive Chef Daniel Cooper, who joined the team earlier this year. Bringing a fresh, fire-driven approach to the brand’s much-loved paddock-to-plate ethos, the new menu celebrates local produce, open-flame cooking and big, honest flavours.
At the heart of the new menu is an expanded ‘From the Fire’ section - a celebration of open-flame cooking, one of the defining techniques across all Ducks kitchens. Headlining the offering is Sea Fed Beef - a world-first, low-emissions steak made possible by feeding cattle native red seaweed (Asparagopsis). On offer are sirloin, scotch and an 800g rib-eye on the bone, all cooked over flame and served with farm herb salsa, Ducks’ beer mustard and jus. The spit-roasted porchetta, available on weekends in limited numbers, rounds out the section.
“We’ve always cooked over fire, but this winter we’ve really leaned into it,” says Cooper. “It’s an incredible way to honour the ingredients we source, and it brings an extra depth and character to the food. The ‘From the Fire’ section is our way of putting that front and centre.”
The winter menu as a whole continues to champion seasonality, sustainability and bold flavour, featuring produce from The Farm and trusted local suppliers. Cooper worked closely with long-time Byron Bay Head Chef Sam Morton, who has been with the venue for over a decade, to develop dishes that feel fresh while staying true to the Ducks’ roots.
“This menu is a real reflection of what the Ducks is all about - great produce, big flavours and a few surprises,” adds Cooper. “We’ve reimagined some classics and introduced new favourites that speak to the season and to the land.”
Breakfast now includes the signature chilli scrambled eggs - made with the Ducks’ house curry paste, fermented sriracha, coriander and papaya from The Farm, served on sourdough from Sequel Bakery, run by former Ducks chef Dan Watts. You’ll also find crumpets from Sourdough Crumpet Co. and the Ducks’ Nourish Bowl, packed with kale, sorrel and other farm-grown greens.
Beyond the fire, lunch and dinner highlights include Moreton Bay bugs with XO butter, coal-roasted scallops with garlic butter and farm togarashi, and an Australian Bay lobster croissant. On the sweeter side, a quince cake with pecan, cream and caramel offers a warm, spiced finish.
“Whether it’s pickling seasonal fruit, preserving what’s grown on-site, or sourcing sustainably from our neighbours, this menu really reflects what we love about winter cooking,” says Morton.
For bookings and menus, visit: threeblueducks.com
About Daniel Cooper
Daniel Cooper grew up in the Hunter Valley, NSW, and found his passion for cooking straight after school, quickly immersing himself in the world of hospitality.
His culinary career began in 2008 as an apprentice chef at the Golden Door Health Retreat Elysia. Just a year later, he was named National Apprentice of the Year for hospitality—an early sign of the dedication and skill that would define his career. Over the years, Cooper has held key roles in top kitchens across Australia and overseas, including time at Spicers Hunter Valley, where he developed a deep appreciation for kitchen gardens and seasonal produce.
In 2017, Cooper was a finalist for the Appetite for Excellence Young Chef of the Year award. His resume includes time at Matt Moran’s Aria Brisbane (now closed), Melbourne’s Garden State Hotel, and as executive chef at St Kilda’s The Prince. There, he led the venue’s major redevelopment and helped relaunch the iconic Prince Dining Room, which earned a chef’s hat from The Good Food Guide just two months after reopening in 2023.
After returning to Matt Moran’s group in 2023 as head chef at Chiswick Woollahra—drawn to its garden-to-plate philosophy—Cooper has now taken the next step in his career, joining the Three Blue Ducks team. Inspired by their commitment to sustainability, honest cooking, and strong community values, he brings his passion for fresh, seasonal produce and thoughtful food to this next chapter.
