The Sunday Telegraph (Sydney) - - 100 DELICIOUS -

The Farm, 11 Ewings­dale Rd, Ewings­dale, 6684 7795, three­blue­ducks. com/ by­ron

With the ut­most ap­pre­ci­a­tion for sus­tain­abil­ity, the (now six) Ducks want din­ers to know where their food comes from and to leave feel­ing com­pletely nour­ished. The By­ron location takes this to the next level. There are not many restau­rants that wel­come you with plump pigs, rolling lawns, un­con­fined kids and an an­cient horse called Char­lie.

Dine al fresco with na­ture on one side and all the ac­tion on the other. The charred coal-roasted oc­to­pus is glossy with a sug­ary, salty fish­bone glaze. Roast pota­toes come with un­be­liev­ably dunk­able smoked gar­lic creme fraiche. Pan­na­cotta fea­tures el­e­ments like burnt whey and can­died gin­ger, while choco­late mousse comes with fresh straw­ber­ries and a fruit strap pre­sum­ably made with less-fresh berries; noth­ing here is wasted. You’ll leave with a full belly and a bet­ter ap­pre­ci­a­tion for sus­tain­abil­ity, too.

Chefs Mark LaBrooy, Dar­ren Robertson, Andy Allen & Sam Mor­ton Price $$$

Open Break­fast daily; lunch Mon-Thu; din­ner Fri-Sun

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