3 June 2026

Three Blue Ducks has announced its flagship Burradoo restaurant will officially open on Thursday 18 June at Burradoo Park Farm in the NSW Southern Highlands, with bookings now available.

Burradoo Park Farm is a 600-acre working regenerative farm, education precinct and farm-to-table hospitality destination in New South Wales’ Southern Highlands, founded and operated by Annie Cannon-Brookes.

The opening completes the Three Blue Ducks hospitality offering at Burradoo Park Farm, joining The Bakehouse and The Farmhouse by Three Blue Ducks, which launched earlier this year as the bakery, everyday dining and produce offerings within the broader agritourism precinct.

The restaurant is set inside a beautifully restored 1823 heritage farmhouse surrounded by working regenerative land. The intimate 45-seat dining room has been designed as a celebration of what a farm at its very best can offer a kitchen, with a multi-course set menu shaped by what is growing, grazing and being harvested onsite.

Led by group executive chef Troy Crisante and newly appointed head chef Rhys Connell (formerly of Sepia, Society, Cutler & Co and Etymon Projects) and under the guidance of co-owners Darren Robertson and Andy Allen, the menu has been designed with care and restraint, showcasing the ingredients grown on the property.

“Everything really starts with what’s coming out of the farm,” said Andy Allen. “We’re building the menu around that and trying to use everything properly, whether it’s protein or vegetables, using it end to end and not wasting anything. It’s thoughtful cooking, but it still has to be really delicious and something people want to come back for.”

The restaurant offers two dining experiences: a five-course Field Menu and a seven-course Harvest Menu. The opening menu begins with snacks that celebrate both the farm and long-standing producer relationships, including puntarelle with red-spot prawn and chilli, and radicchio with brook trout roe and macadamia

A signature dish, the ‘cover-crop salad’, tells the story of regenerative farming through sprouted grains, buttered turnips, buckwheat and garlic chives. Elsewhere, the menu showcases the interconnected nature of the Burradoo operation, with bread from The Bakehouse and broths made using carcasses and bones from chickens served in The Farmhouse.

The main course highlights the restaurant’s whole-animal philosophy through Wiltipol lamb with sheep’s yoghurt and shiso, featuring cuts that are slow roasted, braised and smoked before being served alongside garden leaves grown specifically for the dish and dressed with preserved tomato.

Desserts continue the connection to place, showcasing local produce including rhubarb from Phil Lavers at Moonacres Farm, quince and lavender, before finishing with a final dish built around potatoes grown both at Burradoo Park Farm and by the Hill family in Robertson, served with crème fraîche, caramel and liquorice.

The menu will evolve constantly with the rhythms of the farm, reflecting the Ducks’ long-standing philosophy around seasonality, sustainability and low-waste cooking.

The drinks program has been developed with the same produce-first mindset that drives the food offering across Burradoo. Seasonal, thoughtful and connected to the people growing and making things with care, the offering spans both the restaurant and The Farmhouse.

Overseen by group beverage manager Mem Hemmings, the restaurant drinks program has been designed to evolve alongside the menu and the farm itself. The list focuses on local and regional New South Wales producers alongside a considered selection from across Australia and a handful of international makers, celebrating growers who farm thoughtfully and produce with integrity. Key producers on the opening list include Southern Highlands winery Dawning Day Farms; Werkstatt, the small-batch project from winemaker Bridget Mac; and sixth-generation family winery Henschke, whose long-standing commitment to regenerative farming and minimal-intervention winemaking has shaped some of Australia’s most respected wines.

Cocktails similarly follow the lead of the farm, built around seasonal ingredients and designed to complement the menu with balance and restraint. Opening drinks include the Burradoo Royale with Brookie’s gin, clarified pear, cucumber, kohlrabi lees and finger lime, alongside the Top Soil with Beudi Blanco agave spirit, beetroot, tomato, lime, fennel and pickled strawberry.

The restaurant opening follows the successful launch of The Bakehouse and The Farmhouse by Three Blue Ducks earlier this year.

Open daily from 7am, The Bakehouse by Three Blue Ducks is a produce-led artisan bakery serving slow-fermented sourdough, pastries, baked goods and Single O coffee, led by pastry chef Georgina Phillips, formerly of Hide restaurant Mayfair and Marcus at The Berkeley Hotel London. Guests can expect pastries including Portuguese tarts, Oomite scrolls, seasonal danishes and croissants, alongside sandwiches made with Burradoo produce.

Designed as a community gathering space, The Farmhouse by Three Blue Ducks is part café, part produce store. The breakfast and lunch menu has been created by Darren Robertson, Andy Allen, Troy Crisante and Head Chef Will Lawson, and centres on simple, seasonal food shaped by what is growing and grazing on the farm. Menu standouts include the Burradoo Park Farm plate with soft boiled egg, potato hash, hummus, fresh and roasted vegetables, pickles and leaves; farmer Lindsey’s veg tart with puff pastry, slow cooked onions, ricotta salata, delicata squash and rainbow chard; and farm chook with jalapeño, herbs, roasted beets and salsa verde.

The Farmhouse drinks offering is more relaxed and everyday in style, built around organic juices, quality coffee, honest wines, local craft beers and house-made drinks designed for long lunches, bakery visits and afternoons spent on the property. Alongside produce from Burradoo Park Farm, the Farmhouse Store allows guests to also take home local goods and products from makers including Mojo Candles, Pachamama Remedies and Honey Thief.

Together, the three venues create a connected hospitality experience that brings guests closer to the land, the produce and the people behind it.

Three Blue Ducks at Burradoo opens 18 June for dinner only on Thursday and lunch and dinner Friday to Sunday.

The Bakehouse by Three Blue Ducks is open daily from 7am–3pm.

The Farmhouse by Three Blue Ducks is open daily from 8am, with the kitchen operating through to 3pm and the produce store open until 5pm.

Three Blue Ducks at Burradoo

6 Railway Road, Burradoo

Reservations available here

Sample menus can be viewed here

More information available at threeblueducks.com/venues/burradoo