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Wild Winter Wednesdays at Three Blue Ducks in Rosebery

This winter, Three Blue Ducks is shaking up it’s mid-week offering at Rosebery with Wild Winter Wednesdays, from 5 June

The menu, inspired by ‘wild’ ingredients, such as foraged pine mushrooms and venison, was created by Three Blue Ducks chefs Andy Allen, Mark La Brooy and Darren Robertson – and the pizzas will be cooked in Rosebery’s statement woodfire oven.

But instead of a yeast base, The Ducks’ pizzas will be natural ferment. “For us, the taste and texture of a natural ferment pizza base is the ultimate,” says Allen. “After all, the evening is called Wild Wednesday… With a natural wine list, a few wild fermented cocktails, something definitely wild from the Young Henrys boys, we thought a natural ferment pizza base was the way to go.”

The chefs in the Rosebery kitchen will also get the chance to show off their skills with a contest to see who can come up with the tastiest slice – with the winning creation going on the Wild Winter Wednesdays menu. All the inventive toppings, as well as plenty of pizza-making tips and tricks, will be shared Instagram @threeblueducks.

Kicking off from Wednesday 5th June from 5.45pm, Wild Winter Wednesdays will continue every Wednesday night for a limited run during winter.



1/85 Dunning Ave, Rosebery NSW 2018, Australia


Wednesdays, 5.45pm to 9.30pm

Wednesday 5 June to Wednesday 24 July 2019


Dependent: Free

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