Cocktails - Deer Duck Bistro

Cocktails

🦆 @deerduck_bistro signature: Duck Breast serve

🦆 @deerduck_bistro signature: Duck Breast served with braised red cabbage, sous onion, and star anise jus. Enjoy it as part of our à la carte menu or within the long course degustation experience at Deer Duck Bistro.

Candlelight and Courses 🕯️ 24.09.25 🥂Ste

Candlelight and Courses 🕯️ 24.09.25

🥂Step into a night of warmth, intimacy, and refined flavour.

@deerduck_bistro invites you to an exclusive candlelit dinner, where every course is illuminated by soft, flickering light and inspired by the harmony of French culinary artistry and native Australian ingredients. Let the glow set the mood as you indulge in a thoughtfully curated degustation, crafted for lovers of romance, atmosphere, and exceptional food.

Swipe across to discover the event's menu. ✨

Bookings are open now! 🍾

A table for two, and a menu worth falling for. 🤎
Our new vegetarian degustation is here – swipe for a taste.
Book your seat now via the link in bio.

A sweet introduction to something special.🍨 Sw

A sweet introduction to something special.🍨

Swipe to view our new five, short and long course degustations.

A Crème Brûlée dream, reimagined.♥️Chocolat

A Crème Brûlée dream, reimagined.♥️Chocolate, cherry, praline, freeze-dried blood plum. Where elegance meets indulgence.

Experience it this week at @deerduck_bistro

Elevate your night. Reserve your experience. 🥂

Elevate your night. Reserve your experience. 🥂

From amuse to dessert: our new seasonal journey be

From amuse to dessert: our new seasonal journey begins. 🤍

Book your experience via the link in bio.

N E W • As the air cools, the kitchen at Deer Du

N E W • As the air cools, the kitchen at Deer Duck Bistro ignites with bold winter flavours and craftsmanship. 🩶 Our new degustation menu celebrates the season with rich, comforting elements and a touch of whimsy. Begin with our amuse-bouche and journey through dishes like pan-seared Darling Downs quail with celeriac remoulade and pickled blueberries, seared scallops on spiced pumpkin, and our signature Jerusalem artichoke velouté. Indulge in house-made lamb raviolo, grilled swordfish with sweet and sour peppers, and a star anise-kissed duck breast with braised red cabbage.

To finish: a red wine-poached apple with anise myrtle anglaise, and a finale of chocolate crème brûlée, cherry mousse, and freeze-dried blood plum.

Our winter menu is a curated experience of warmth, wonder, and refined indulgence.

Limited seating available, book now via the link in bio to taste the season.