Hotel Brunswick and well-known restaurant brand Three Blue Ducks have collaborated on a new food offering at the Northern Rivers pub.
The Ducks at Brunswick will open shortly, combining the relaxed setting of the pub with a refreshed menu from Three Blue Ducks chefs Darren Robertson and Andy Allen, in collaboration with Hotel Brunswick’s head chef Loki Lynch, and group general manager of food Ben Turner.
Known for championing sustainability and ethically sourced ingredients, the menu will feature local ingredients from the Northern Rivers region, with a Ducks twist on traditional pub classics like schnitzels, fish and chips, burgers, and pizzas, alongside more elevated, spice-laden dishes like ceviche and tacos. Seafood also plays a starring role, giving a nod to Brunswick’s fishing and surf-side community.
“We’re really excited about this one, we’ve put together dishes that we love to eat, in a quintessential Aussie pub (that we’ve been going to for years) across from the Bruns river and the ocean,” Robertson said.
“Think Australian bay lobster rolls; pickled octopus; prawn toast with nam jim; old school prawns with Marie Rose sauce; Travla beer-battered fish and chips; chili chicken wings; and even fried apple pie for something sweet. 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.”
The wine list at Hotel Brunswick will also undergo a refresh, featuring an expanded offering of 30 wines, including 17 by the glass. The cocktail list features three styles of margaritas alongside other classics such as a mojito, lychee martini, amaretto sour and Japanese slipper.
Three Blue Ducks was founded in Sydney’s beachside suburb Bronte in 2010, and now has four locations in New South Wales as well as a venue in Tullamarine, Melbourne. The partnership with Hotel Brunswick will be the sixth Three Blue Ducks location.
“We see The Bruns as one of the most iconic pubs out there and we’re super pumped to bring our food to the venue,” Allen said.
“Personally, I can’t wait to sit back in the beer garden, listen to some live music and sample what we’ve done.”
The Ducks at Brunswick will open in December.
Tilley & Wills opens Aanuka Beach House
Further south, pub group Tilley & Wills has opened Aanuka Beach House in Coffs Harbour, on Diggers Beach after a $5m renovation of the venue.
“The location is one of the best we’ve seen on the east coast. It’s just steps from the beach, offering simply stunning views,” stated Nick Wills, CEO of Tilley & Wills Hotels.
“We know how special this place has been for the Coffs community and generations of holidaymakers, so we’ve had both locals and visitors at the front of our minds in creating Aanuka Beach House.”
Tilley &Wills Hotels operates a variety of venues across Sydney and Brisbane, including Cabana Bar, The Greenwood Hotel, The Prince Consort and Verandah Bar, and the group felt with a local population of 78,000 and over 900,000 visitors to the region annually, Coffs Harbour was a good choice for a beachside venue.
“Over the past 30 years we’ve built a reputation in Sydney and Brisbane for creating unforgettable spaces where people can come together over great food and drinks and we couldn’t be more excited to bring that same atmosphere to Coffs,” stated Wills.
“We know so many Aussie travellers are now choosing their holiday destinations with fantastic dining options at the very top of their wishlist, so we’ve worked really hard to make sure Aanuka Beach House offers something for everyone visiting this stunning region.”
Heading up the culinary team at Aanuka Beach Houseare Executive Chefs Brad Sloane and Richmond Rodrigues. The two experienced kitchen leaders have created diverse menus inspired by the beachfront location and fresh local ingredients which will be on offer to guests at breakfast, lunch and dinner daily.
“Our goal with the menu was to capture the amazing legacy of Aanuka while celebrating the incredible local produce this region has to offer. We’ve worked closely with farmers, seafood suppliers and growers from Coffs Harbour and beyond and we want to showcase those ingredients in every dish we serve,” stated Sloane.
Rodrigues added: “We’ve designed the menu to cater to all tastes and dietary preferences, so whether you’re looking for something adventurous or familiar, you’ll find it here at Aanuka Beach House. The idea is to have people coming back to explore different seasonal options and always find something new to love. With the stunning coastal location, we knew seafood was going to be one of the heroes of the menu. Our fresh seafood platter is a standout – featuring all local produce from the best catches of the day!”
Aanuka House also features five function spaces, including a chapel for intimate seaside weddings; an event space for up to 250 guests; a Hamptons-style venue with alfresco space; a lounge and terrace for cocktail parties; and a sundeck featuring fire pits to make the most of the beach views.
The Aanuka House build and fit-out was completed in under four months, with 90 per cent of the tradesmen hired from the local community.
“We’ve loved getting to know so many people in this community over the past few months,” stated Wills.
“We’ve been overwhelmed by the locals’ support and we can’t wait for Aanuka Beach House to be a new space for this amazing Coffs Coast community to come and relax and celebrate.”