Three Blue Ducks team opens Locura in Byron Bay

Tomato and watermelon salad, lima bean salad and pork ribs from the new venue.
Tomato and watermelon salad, lima bean salad and pork ribs from the new venue. Photo: Nolan Verheij-Full

The crew from the Three Blue Ducks open new Byron Bay venue Locura this week. The venue is the Ducks first flight into bar territory.

Earlier this year they snapped up Byron's La La Land, which they've given a smart redesign that sets out to capture the minimalistic modern bars of Mexico City. There'll be a big focus on music with an in-house DJ.

But one of the Ducks hasn't been around to help with the final touches.

We tracked down Mark LaBrooy, who has become equal parts Rambo and sustainability warrior in recent times as a hunter and tracker. "I'm getting married, so I've been out shooting," he tells Good Food.

With a haul including wild goats and produce for deer sausages and bartered seafood, the wedding feast looks set.

We had better luck with his business partner Darren Robertson, who explained Locura (Spanish for madness) will lean heavily on fresh seafood at the 350-capacity venue.

The menu (available from 5pm-8pm) is influenced by a blend of Mexican, Costa Rican and Peruvian cuisine, with small plates including fried corn, oysters, ceviches, tacos and salads.

"We went on a study trip to Mexico and picked up some great ideas. And we'll be using the leftover pineapple trimmings from the farm [also in Byron Bay] to make tepache (a fermented pineapple drink) that we'll have on tap," he says.

There's also a phase two for Locura next year, with plans to build a larger kitchen and up the food offering.

And as for LaBrooy, Good Food hears there have been offers to shoot a TV show that will follow him as he tracks and cooks feral animals.

Open for 5pm daily.

Locura, 6 Lawson Street, Byron Bay, 02 6680 7272.