Redcape Hospitality has announced an exciting collaboration between our very own Hotel Brunswick and Three Blue Ducks! Together we’re launching The Ducks at Hotel Brunswick with a refreshed menu going live in early December.
The Ducks at Hotel Brunswick will combine our iconic riverside pub’s relaxed, welcoming atmosphere with the Ducks’ culinary style and ethos. The new menu was developed collaboratively by Three Blue Ducks chefs, Darren Robertson, Andy Allen, and Sam Morton, alongside Redcape’s General Manager of Food, Ben Turner, and Executive Chef, Hotel Brunswick, Loki Lynch.
The new menu features local ingredients from the Northern Rivers region. It puts a Ducks twist on traditional pub classics like the humble schnitzel and chicken ‘parmy’, fish and chips, burgers, and pizzas, alongside vibrant, citrus-infused plates and punchy, spice-laden dishes like ceviche and tacos. Seafood also plays a starring role, giving a nod to Brunswick’s fishing and surf-side community, designed to pair perfectly with a cold beer in the pub’s expansive beer garden.
This collaboration is one of many initiatives we’re undertaking at this venue to continue to evolve the Hotel Bruns experience. Other initiatives include investment in refurbishments, such as furniture and styling elements, the opening of a bottle shop, the installation of a new pizza oven, and a new gaming room.
We’re so excited about this collaboration – the first of its kind for our group. Good luck to our Hotel Bruns team including Loki, Andrew, and Cat who will be instrumental in its success.
