Three Blue Ducks Sunday Roast

Three Blue Ducks Melbourne has relaunched its Sunday Roast, bringing a proper roast to its poolside restaurant at URBNSURF every Sunday from 11:30am.

The new menu takes the Ducks’ produce-led, fire-focused approach to the classic Sunday roast, with meats cooked over charcoal for crispier edges, deeper flavour and a smoky finish. Diners can choose from rare roast Gippsland rump cap ($36), free-range Victorian rolled porchetta ($36), slow-roast pumpkin ($30), or a slow-cooked Victorian lamb shoulder designed to share ($79 for two or $159 for four).

Every roast comes with crispy potatoes, roasted seasonal vegetables, proper gravy and sourdough Yorkshire pudding. The gravy takes four days to make, with bones and trimmings roasted, simmered and slowly reduced, while sides include three-cheese baked cauliflower, maple-roasted root vegetables and pigs in blankets.

Three Blue Ducks is located inside URBNSURF, just five minutes from Melbourne Airport, with poolside dining overlooking the surf lagoon, making it a slightly different setting for a Sunday lunch in Melbourne.