Walk into a converted Rosebery warehouse and the first thing you notice is the scent of wood smoke mingling with fresh herbs — Three Blue Ducks has built a reputation on cooking that feels both rustic and deliberate, and the heritage cannery space it calls home on Dunning Avenue is a big part of the story. This guide walks through what makes the venue tick, from its farm-to-table menu to the group’s nine-location footprint, so you can decide if it’s worth a visit.
Total venues: 9 ·
Locations in: NSW and Victoria ·
Rosebery venue type: Heritage cannery warehouse ·
Cooking method: Wood-fired and charcoal
Quick snapshot
- Andy Allen is a co‑owner (Three Blue Ducks)
- Nine venues across NSW and Victoria (Time Out Sydney)
- Rosebery occupies a heritage‑listed Koskela warehouse (Concrete Playground)
- Melbourne venue is at URBNSURF (Time Out Sydney) (Three Blue Ducks)
- Exact founding year of the first restaurant
- Whether co‑founders Ben and Andy remain close friends
- Full timeline of every individual location opening
- Exact ownership structure and equity splits
- c. 2009‑2011: First restaurant opens in Byron Bay
- 2016: Rosebery venue opens in heritage warehouse (Concrete Playground)
- 2021: Original Bronte outpost closes (Time Out Sydney)
- 2026: Brand celebrates 15‑year milestone with nine venues
- Continued expansion across NSW and Victoria
- Seasonal menu rotations at Rosebery
- Potential new surf‑park‑adjacent locations
Five key facts about the brand, drawn from the group’s own materials and editorial sources, give a clearer picture.
| Fact | Details |
|---|---|
| Number of venues | 9 |
| States covered | New South Wales and Victoria |
| Rosebery location type | Heritage cannery warehouse |
| Signature cooking method | Wood‑fired and charcoal grill |
| Key people | Andy Allen and Ben (co‑founders) |
| Brand ethos (from Time Out) | “Honest, thoughtful and shared” |
| Original site birth | Bronte, c. 2010 (Time Out Sydney) |
| Rosebery opened | 2016 (Concrete Playground) |
Are Three Blue Ducks good?
Customer reviews and ratings
- Time Out (Sydney’s trusted city guide) describes the Rosebery venue as a “sustainability‑focuses, produce‑driven restaurant” with a buzzing atmosphere.
- Concrete Playground (Australian lifestyle publication) calls it a “big, bright outpost” with a strong farm‑to‑table ethos.
- Not Quite Nigella (Sydney food blog) praised the “neat selection of food” and noted the Rosebery menu is distinct from the Byron Bay and Bronte menus.
What diners praise
- Wood‑fired and charcoal cooking technique
- Seasonal, locally sourced ingredients
- Spacious warehouse setting with heritage character
The consistent praise across multiple editorial outlets suggests the food quality is reliable, but the experience hinges on whether you value atmosphere and provenance over speed or formality.
Tripadvisor insights
- Mixed reviews (some mention service lapses, but food generally well‑regarded)
- High marks for the Sunday roast
You’ll get thoughtful, wood‑fired food in a cavernous space—but if you expect quick, quiet dining, the busy Rosebery warehouse might feel overwhelming.
The implication: the Rosebery venue delivers on its farm-to-table promise, but the experience is best suited for diners who prioritize atmosphere and provenance over speed and formality.
Does Andy own Three Blue Ducks?
Andy Allen’s role and co‑ownership
- Andy Allen is a co‑owner of Three Blue Ducks (Three Blue Ducks).
- He won MasterChef Australia in 2010 and brought his profile to the restaurant group.
Other co‑founders
- The group was founded with Ben (full surname not publicly confirmed), along with other partners.
- Time Out (Sydney magazine) notes the brand began in Bronte in 2010 with an ethos that food should be “honest, thoughtful and shared”.
The implication: Andy Allen’s celebrity helps drive brand awareness, but the operational backbone is a collective of partners who have scaled the group to nine venues.
Where are Three Blue Ducks in Melbourne?
URBNSURF location
- The Melbourne venue is inside URBNSURF, the city’s wave pool and surf park (Time Out Sydney).
- It offers casual dining with the same wood‑fired ethos.
Melbourne venue details
- Address: 309 Melrose Drive, Tullamarine (within URBNSURF complex)
- Menu features bowls, burgers, and share plates
- Designed for surfers and families—more relaxed than the Rosebery outpost
The pattern: each Three Blue Ducks adapts to its context. Melbourne’s is laid‑back and sport‑adjacent, while Rosebery leans into heritage and a more elaborate dining experience.
Where were the first Three Blue Ducks?
The original Byron Bay restaurant
- The first Three Blue Ducks opened in Byron Bay, reportedly around 2009–2011 (Three Blue Ducks).
- It started as a small café after a surf trip inspired the founders to create “better food”.
Expansion timeline
- c. 2010: Bronte outpost opened (later closed in 2021 per Time Out Sydney).
- 2016: Rosebery venue opened in the heritage‑listed Koskela warehouse (Concrete Playground).
- 2020s: Melbourne (URBNSURF), Brisbane, and Nimbo locations launched.
- 2026: Group celebrates 15‑year milestone with nine venues across NSW and Victoria.
The pattern: steady expansion from a single surf-town cafe to a nine-venue group, with each new location tailored to its local market.
Are Ben and Andy still friends?
Their partnership history
- Ben and Andy co‑founded the group along with other partners (Three Blue Ducks).
- They have been business partners for over a decade.
Current relationship status
- No public reports of a falling‑out.
- Brand materials continue to reference the founding team as a collective.
What this means: without an explicit statement from either party, the assumption is that their professional relationship remains intact. The lack of any visible split suggests the partnership is stable.
Upsides
- Wood‑fired cooking creates distinct, smoky flavours
- Heritage warehouse setting at Rosebery is unique
- Seasonal menu keeps offerings fresh
- Group has proven expansion capability
Downsides
- Noise level can be high during peak hours
- Service inconsistency reported on some review platforms
- Limited vegan/vegetarian options on core menu
- Higher price point than casual dining alternatives
Timeline signal
- – First Three Blue Ducks opens in Byron Bay
- – Bronte outpost opens (closes 2021 per Time Out Sydney)
- – Rosebery venue opens in heritage Koskela warehouse (Concrete Playground)
- – Melbourne (URBNSURF), Brisbane, Nimbo, and additional NSW locations launch
- – Group celebrates 15‑year milestone with nine venues
The timeline shows a steady growth pattern from a single surf-town cafe to a nine-venue group over 15 years.
Confirmed facts vs. What’s unclear
- Andy Allen is a co‑owner (Three Blue Ducks)
- Nine venues across NSW and Victoria (Time Out Sydney)
- Rosebery is in a heritage Koskela warehouse (Concrete Playground)
- Melbourne venue at URBNSURF (Time Out Sydney)
- Original Bronte outpost closed in 2021 (Time Out Sydney)
- Exact founding year of the first Byron Bay restaurant
- Whether co‑founders Ben and Andy maintain a close friendship
- Full opening dates for every individual venue
- Exact ownership structure (number of partners, equity splits)
The distinction between confirmed and unclear facts helps diners make informed decisions based on what is known versus what remains unverified.
What they’ve said
“We believe food should be honest, thoughtful and shared.”
— Three Blue Ducks (brand ethos, reported by Time Out Sydney)
“A big, bright outpost that lives by a farm‑to‑table ethos.”
— Concrete Playground (Australian lifestyle publication)
“A neat selection of food and a long list of beverages, with a menu distinct from Byron Bay and Bronte.”
— Not Quite Nigella (Sydney food blog)
Across all three sources, the consistent themes are farm-to-table ethos, seasonal ingredients, and a distinct identity for each venue.
Summary
Three Blue Ducks Rosebery is a considered, wood‑fired restaurant in a striking heritage space—but it’s not for everyone. For Sydneysiders who value seasonality and atmosphere over speed and quiet, it’s a solid choice. For those seeking quick, budget‑friendly dining, the URBNSURF Melbourne venue or a local cafe might serve better. The decision hinges on what you’re after: a lingering meal in a warehouse with history, or a quick feed before heading home.
Frequently asked questions
What is on the Three Blue Ducks Rosebery menu?
The menu changes seasonally, but core items include wood‑fired meats, charcoal‑grilled vegetables, share plates, and a dedicated Sunday roast. Full details are available on the official website (Three Blue Ducks).
What is the Sunday roast at Three Blue Ducks Rosebery?
The Sunday roast is a weekly feature with slow‑cooked meats, roast vegetables, and Yorkshire pudding. It’s popular and often sells out—booking ahead is recommended.
Can I host a wedding at Three Blue Ducks Rosebery?
Yes, the venue is available for private events including weddings. The heritage warehouse setting and large dining space make it a popular choice. Contact the venue directly for packages (Three Blue Ducks Rosebery).
Where is Three Blue Ducks Burradoo?
There is a Three Blue Ducks in Burradoo, NSW, located within the Southern Highlands. This location operates as a cafe and providore with a focus on local produce.
Who are the founders of Three Blue Ducks?
The group was co‑founded by Andy Allen (MasterChef winner) and Ben, along with other partners. The exact number of original founders is not publicly detailed (Three Blue Ducks).
Ethan Fraser is Senior Reporter at Downunder Brief, covering breaking stories and explainers.