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.