W Brisbane’s Three Blue Ducks restaurant is set to jet set their signature paddock-to-plate ethos to W Maldives with chef Mark Labrooy.
Three Blue Ducks sparked from an idea between Mark LaBrooy, Chris Sorrell and Sam Reid-Boquist, who shared a love of surf, snow and good food. The common thread woven throughout the venue is a commitment to ethical food and supporting small farmers and producers.
On 6th September, chef Mark Labrooy will host a vibrant exclusive dinner at FIRE, W Maldives – showcasing the concept along with tropical flavors and locally caught, sustainable seafood to emphasize and build upon the paddock-to-plate ethos that made them famous.
Guests will dine under the stars and feast on a menu showcasing local produce, including Charred occy with jalapeño and salsa verde, Maldivian chili lobster, tuna fish Ceviche with quinoa crisps and coal cooked green jobfish.
FIRE, W Maldives
A selection of dishes from each of the menus will be available for guests at W Maldives – between November of this year, and January of next.
W Maldives is a luxury resort located on the pristine Fesdu Island, surrounded by an amazing house reef, turquoise waters and white sand right at your doorstep.
The property offers 77 escapes and suites located both ashore and overwater, including 28 Wonderful Beach Oasis, 46 Fabulous Overwater Oasis, three WOW Ocean Escape and one Extreme WOW Ocean Haven (the W brand’s interpretation of the Presidential Suite). Each chic and spacious escape features infinity plunge pool.
