David Campbell has taken the skills he acquired while working at Wockpool, Tetsuyas (London) and Billy Kwong and opened his own modern asian restaurant in the heart of Berry on the south coast of NSW. 

The hungry duck features a landscaped kitchen garden which is a source of organic herbs and vegetables for the restaurant. Hungry duck is treading lightly on this earth by using local organic meats, vegetables, sustainable seafood and composting all kitchen waste. Most recently hungry duck was named in the top ten green eateries in the 2010 good food guide.

The hungry duck opened its doors on the 28th of May 2008. Hungry duck serves dinner 5 nights a week Wednesday to Sunday  offering 5 and 9 course banquets as well as an extensive menu.