The Three Blue Ducks restaurant is now open at Burradoo Park Farm in the Southern Highlands, completing the group’s three-part hospitality offering alongside The Bakehouse and The Farmhouse by Three Blue Ducks.
Set within a restored 1823 heritage farmhouse surrounded by 600 acres of regenerative farmland, the intimate 45-seat restaurant offers a seasonal dining experience shaped by what is growing, grazing and being harvested on the property.
Led by group executive chef Troy Crisante (formerly of Quay) and head chef Rhys Connell (formerly of Sepia, Society, Cutler & Co and Etymon Projects), under the guidance of co-owners Darren Robertson and Andy Allen, the restaurant serves a five-course Field Menu ($175pp) and seven-course Harvest Menu ($210pp) that celebrate ingredients from the farm alongside favourite producers from the Southern Highlands, South Coast, Hunter and Hinterland regions.
Opening dishes include puntarelle grown onsite with red-spot prawn and chilli, radicchio with brook trout roe and macadamia, and the signature Cover-crop Salad, inspired by the regenerative farming practices used across Burradoo Park Farm. Featuring sprouted grains, legumes, turnips and herbs grown within the farm’s cover crop program, the dish tells the story of the soil and seasons that underpin the entire operation.
The main course showcases the restaurant’s whole-animal philosophy through Wiltipol lamb with sheep’s yoghurt and shiso, while desserts continue the connection to place with local rhubarb, quince and lavender, and a dish built around potatoes grown at Burradoo Park Farm and by the Hill family in Robertson, paired with crème fraîche, caramel and liquorice.
Optional add ons include Long Paddock banksia and bluestone cheeses with honey, mead and hazelnuts; black truffle, egg custard, chestnut and golden enoki mushrooms; and Burradoo Park farm dry aged beef with bone marrow.
The menu also reflects the interconnected nature of the Burradoo operation, with bread baked daily at The Bakehouse and ingredients shared across all three venues, reinforcing the philosophy of one farm, three venues and a commitment to minimising waste.
The drinks program, overseen by group beverage manager Mem Hemmings, has been designed to evolve alongside the menu and the farm itself. The list focuses on local and regional NSW producers alongside a considered selection from across Australia and beyond. Key wineries include Southern Highlands producer Dawning Day Farms, Werkstatt and Henschke, while seasonal cocktails include the Top Soil with Beudi Blanco agave spirit, beetroot, tomato, lime, fennel and pickled strawberry and the Harvest Negroni with 18 Degrees Distillery Bitter Orange, 78 Degrees Distillery Rosso, Brookie’s gin, dill and lemon sorrel.
Three Blue Ducks Burradoo opens Thursday 18 June for dinner only on Thursday and lunch and dinner Friday to Sunday.
Three Blue Ducks Burradoo
6 Railway Road, Burradoo
Reservations available here
Sample menus can be viewed here
More information available at threeblueducks.com
Image credit: Kitti Gould