Redcape is spicing up Brunswick Heads, announcing a new collaboration with dining doyens Three Blue Ducks at Hotel Brunswick in northern NSW.
The Ducks at Hotel Brunswick opens in December, combining the waterside pub’s relaxed atmosphere with the Ducks’ storied culinary style and ethos, led by a refreshed menu from Three Blue Ducks chefs Darren Robertson and Andy Allen, with the Hotel’s head chef Loki Lynch and group GM of food, Ben Turner.
Set on the banks of the Brunswick River, the 1940-built Hotel has been serving locals and visitors for generations, known for its expansive beer garden, live entertainment and quality food and brews.
Moelis Australia Hotel Management (MAHM) bought it late 2021 from Delvene and (the late) John Cornell, aka ‘Strop’. Redcape is operator.
A revised drinks list will provide an expanded offering of 30 wines, including 17 by the glass, featuring Australian winemakers and regions and several iconic international styles, with a nod to local cult favourite Jilly Wines. The cocktail list features classics, showcased by three styles of margaritas.
Launched in Sydney’s seaside Bronte, Three Blue Ducks is famous for championing sustainability and ethically sourced ingredients, becoming synonymous with sustainable dining. The brand has grown to also count locations in Byron Bay, Melbourne and Bellingen.
Flying a Duck twist on pub classics paired with cool, coastal Cali-inspired bites, the menu sports schnitzel and chicken parmys, fish and chips, burgers, chili chicken wings, and the likes of fried apple pie for dessert. These complement vibrant, citrus-infused plates and punchy, spice-laden dishes such as ceviche and tacos.
“There’s also a brand-new pizza oven going in, so we’re going to be serving epic pizzas, flatbreads and of course there’ll be a couple of cheeky salads, too,” says Robertson.
And leading the culinary choices is a seafood focus inspired by the river and oceanside setting in line with Brunswick’s fishing and surf-side community, with Australian bay lobster rolls, pickled octopus and local ingredients.
“This collaboration allows us to honour the laid-back, classic pub experience our guests love, while introducing fresh, tasty dishes that showcase great Australian produce and reflect the essence of the Northern Rivers,” adds Lynch.
