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Three Blue Ducks launch Vegan Winter Feast

Three Blue Ducks launch Vegan Winter Feast

Davidsons plum and coconut custard

Vegan group menu in Brisbane’s W Hotel

Smoked Beetroot
Smoked Beetroot courtesy of Three Blue Ducks in Brisbane

Three Blue Ducks launch winter menu

W Brisbane’s Signature Restaurant Three Blue Ducks has launched a new winter menu. 

The new seasonal menu highlights The Ducks’ philosophy of fresh, local and delicious produce and their legendary paddock to plate ethos, showcasing Queensland’s vibrant yet laidback culture set alongside some of the most stunning views out to the Brisbane River, South Bank and Mount Coot-tha.

Guests can enjoy the menu as a set Feast Menu (with the Ultimate Feast for some extra indulgence, and an epic Vegan Feast option) or as an a la carte menu for Lunch and Dinner.

The vegan menu is enough to tempt even a solid steak eater. The following courses are all to be shared, if you dare but you can have the dessert all to yourself.

Vegan Menu to share

Smoked beetroot, radicchio, orange, beetroot & almond crumb (gf, df, vg, n)

Burnt leeks, macadamia cheese, capers, chives, smoked macadamia (gf, df, vg, n)

Indonesian spice rubbed cauliflower, peanut sauce, gado gado, tofu, bean sprout,coriander (df, vg, n)Wood roasted garlic & rosemary potatoes (gf, v, vg)

Bitter winter leaf salad, shaved fennel, citrus dressing (gf, df, vg)

Davidsons plum and coconut custard
Davidsons plum and coconut custard courtesy of Three Blue Ducks in Brisbane

Vegan Dessert

Davidson’s plum & coconut custard, poached rhubarb, almond praline

And if you want to cook like the Ducks at home. Here’s a great Beegan recipe from their website you can make vegan with some agave syrup.

Han’s Chia Pudding


125 g chia seeds

1 young coconut water, removed and flesh chopped

200 g mixed frozen berries

150 g vegan yoghurt, plus extra

Your favourite nuts and seeds, to serve

Raw honey or honeycomb, to serve

Fresh berries, to serve


Step 1

For this recipe, you will need a 1-litre glass jar with a lid.

Step 2

Add the chia seeds, coconut water and flesh, and berries to the jar and mix. It will be quite a grainy and gooey mix to start with, but don’t worry, the chia seeds will draw a lot of moisture out of the berries and it will thicken and become more gelatinous. Put on the lid and refrigerate overnight.

Step 3

In the morning, stir the yoghurt through the mix. If it’s a bit dry or a bit too gooey, stir through a little more yoghurt until you reach your desired consistency.

Step 4

Serve in breakfast bowls with some sesame seeds, roasted almonds, hazelnuts, pumpkin seeds or any other seeds and nuts that you like.

Step 5.

Drizzle over some honey (or add some honeycomb), scatter over a couple of berries and serve.

To book visit

For more personalised information tips and advice, or to book this incredible holiday contact your local TravelManagers’ personal travel manager here.

For more information visit

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