Burradoo, Southern Highlands, NSW – In a bold and ambitious move poised to redefine the landscape of Australian gastronomy, the celebrated Three Blue Ducks collective has unveiled its most comprehensive and visionary project yet: Three Blue Ducks at Burradoo Park Farm. More than just a restaurant, this sprawling Southern Highlands establishment is an integrated ecosystem, seamlessly blending a high-calibre dining experience with the rhythms of a working farm and the spirit of a vibrant community hub. Situated just 90 minutes south of Sydney, this opening marks a significant evolution for the brand, presenting a holistic and deeply authentic farm-to-table ethos "dialled up" to an unprecedented level.

This venture is a testament to collaborative spirit, bringing together a formidable cast of culinary and agricultural talent. Co-owners Andy Allen and Darren Robertson spearhead the restaurant’s direction, supported by a star-studded kitchen brigade including Group Executive Chef Troy Crisante, formerly of the esteemed Quay, and Head Chef Rhys Connell, whose pedigree includes stints at The Gantry and Sepia. Rounding out the front-of-house excellence is Group Beverage Manager Mem Hemmings, while the entire Burradoo Park Farm team, under the stewardship of philanthropist Annie Cannon-Brookes, forms the bedrock of the operation, its bountiful produce dictating the very parameters of the menu. Far from creating chaos, this confluence of expertise has birthed one of New South Wales’ most cohesive, beautifully executed, and genuinely visionary openings in recent memory.

A Culinary Nexus in the Southern Highlands

The Southern Highlands has long been celebrated for its picturesque landscapes, charming villages, and burgeoning food scene. However, Three Blue Ducks at Burradoo Park Farm elevates this reputation to new heights, establishing a destination that transcends the traditional restaurant model. Here, the dining experience is intimately interwoven with the land from which its ingredients spring. Diners are not merely consumers but participants in a larger narrative of sustainable agriculture and local engagement.

The concept itself is a daring exploration of what "farm-to-table" truly means. It’s a living, breathing testament to the philosophy that great food begins with great produce, nurtured responsibly from the soil up. The immediate proximity of the farm to the kitchen allows for an unparalleled freshness and a menu that genuinely reflects the seasons and the day’s harvest. This isn’t just a trend; it’s a foundational principle that informs every dish, every sip, and every interaction within the space.

The "Ducks, dialled up" isn’t an idle boast; it signifies a maturation and deepening of the brand’s core values. From its humble beginnings, Three Blue Ducks has always championed ethical sourcing and delicious, unpretentious food. At Burradoo Park Farm, these principles are taken to their logical conclusion, operating within an environment where the chefs have direct influence over, and an intimate understanding of, the ingredients before they even reach the pass. This control over the supply chain, combined with the collective culinary prowess, ensures a dining experience that is both deeply rooted and exceptionally refined.

The Genesis of a Grand Vision: A Chronology

The journey of Three Blue Ducks began over a decade ago with a simple philosophy: good food, good people, good times. What started as a casual eatery in Bronte quickly grew into a beloved institution, expanding to multiple locations across Australia, each retaining the brand’s signature relaxed vibe and commitment to fresh, honest fare. The co-founders, including Allen and Robertson, have consistently championed sustainability and a connection to the source of their food.

The vision for Burradoo Park Farm, however, emerged from a different, yet complementary, impetus. Philanthropist Annie Cannon-Brookes acquired the vast rural property with a profound commitment to regenerative agriculture and community building. Her goal was to transform the land into a model of sustainable farming practices, where livestock and vegetables thrive in harmony with nature, and where the farm itself could serve as a resource for the wider community. This long-term project saw the careful restoration of soil health, the implementation of holistic grazing techniques, and the cultivation of diverse crops.

The synergy between Three Blue Ducks’ culinary philosophy and Burradoo Park Farm’s agricultural mission was undeniable. Discussions between the two parties began several years ago, envisioning a partnership that would bring Cannon-Brookes’ farming principles directly to the diner’s plate. The collaborative development process for the restaurant was extensive, involving meticulous planning, architectural design that respected the land’s heritage, and the careful selection of a team capable of translating this grand vision into a tangible reality. After months of intensive preparation, including the integration of the farm’s produce cycles into menu development, Three Blue Ducks at Burradoo Park Farm officially debuted in early 2026, marking the culmination of years of shared ambition and dedication. The restaurant’s opening represents a significant milestone, not just for the Three Blue Ducks brand, but for the broader movement towards integrated, ethical dining experiences in Australia.

Farm-to-Table, Reimagined: The Burradoo Park Philosophy

The operational heart of this ambitious project lies in its profound commitment to regenerative farming, local producers, and community engagement. These aren’t just buzzwords; they are the bedrock upon which the entire Burradoo Park Farm ecosystem is built.

Regenerative Farming at its Core

At Burradoo Park Farm, regenerative farming is more than a practice; it’s a philosophy that actively seeks to improve the health of the land. This involves a suite of agricultural techniques designed to reverse environmental degradation, build soil organic matter, and enhance biodiversity. Practices include rotational grazing, where livestock are moved frequently to allow pastures to recover and thrive, mimicking natural ecosystems. Cover cropping, a technique vital to the menu’s "cover crop salad," involves planting non-cash crops to enrich the soil, prevent erosion, and suppress weeds. The farm prioritises natural pest control, minimises external inputs, and focuses on creating a resilient, self-sustaining environment. This meticulous approach to farming directly translates into produce of exceptional quality, flavour, and nutritional value, forming the very foundation of the restaurant’s menu.

A Symphony of Local Producers

While Burradoo Park Farm provides a significant portion of the restaurant’s ingredients, the philosophy extends beyond its fences. The team is deeply committed to supporting a network of local producers, celebrating the bounty of the Southern Highlands and surrounding regions. This collaborative approach means that the menu is a dynamic reflection of what is seasonally available and ethically produced by the farm and its neighbours. Group Executive Chef Troy Crisante and Head Chef Rhys Connell work in lockstep with the farm team and local suppliers, adapting dishes to highlight the freshest and most vibrant ingredients. This ensures a constantly evolving menu that champions regional specialities and reduces food miles, further cementing the restaurant’s commitment to sustainability.

The Community Hub

Beyond the fine dining experience, Burradoo Park Farm functions as a genuine community hub. The property houses a rustic bakery, producing artisanal breads and pastries daily for both the restaurant and local patrons. A charming café offers a more casual dining option, serving farm-fresh breakfasts and lunches, making the farm accessible to a wider audience. The produce store allows visitors to take a piece of Burradoo Park home, offering freshly harvested vegetables, eggs, and other farm-made goods. This multi-faceted approach fosters a deeper connection between the farm and the community, creating a vibrant space where people can learn about sustainable practices, enjoy delicious food, and feel a part of something bigger.

The Harvest Menu: A Journey Through the Land

The culinary experience at Three Blue Ducks at Burradoo Park Farm is encapsulated in the "Harvest Menu," a multi-course journey designed to showcase the farm’s produce and the chefs’ refined techniques. Dinner offers a seven-course degustation, while lunch provides a five-course option, each a carefully orchestrated progression of flavours and textures.

The meal commences with a "Warm Welcome," a delicate yet deeply comforting cup of rich broth. This isn’t just any broth; it’s crafted from the very chickens that cluck and scratch just meters from the restaurant’s door, infused with the subtle, liquorice-like aroma of fennel fronds. It’s a poignant opening, instantly connecting the diner to the farm’s living landscape.

Next, a pristine Pambula oyster arrives, a jewel of the sea. Its inherent minerality is expertly complemented by the invigorating "pepperberry pings" of an accompanying sorrel stem sorbet, creating a refreshing interplay of oceanic brine and native Australian zest. This is followed by a "cigar" of puntarelle stem, meticulously stuffed with sweet, succulent royal red prawn, offering a delightful interplay of cool, crisp crunch and tender, rich seafood.

A dish guaranteed to become a signature is the "Cover Crop Salad." This seemingly simple offering is, in fact, a complex textural masterpiece: a vibrant tangle of freshly sprouted legumes, earthy buckwheat, and delicately pickled turnip. Dressed with a luscious butter dressing, it delivers a symphony of sensations – knobbled, silk-smooth, deeply umami, and gently bitter – all harmonising on the palate. It’s a dish that not only tastes extraordinary but also tells the story of the farm’s regenerative practices.

Further into the journey, the menu showcases the farm’s commitment to nose-to-tail philosophy with the "fire-roasted lamb." The specific cuts of lamb will change regularly, reflecting the whole carcasses butchered directly on the farm. This ensures minimal waste and maximum flavour. The lamb, rendered tender and smoky from the open fire, is elegantly paired with a bright, herbaceous shiso and sheep’s yoghurt dressing, cutting through the richness and adding a layer of sophisticated freshness. Each dish is a testament to the chefs’ respect for the ingredients and their ability to transform them into memorable culinary expressions.

Curated Sips: The Beverage Program

Under the expert guidance of Group Beverage Manager Mem Hemmings, the drinks list at Burradoo Park Farm is as dynamic and thoughtfully curated as the food menu. Hemmings’ approach mirrors the culinary team’s commitment to seasonality and local sourcing, resulting in a selection that is both exciting and deeply authentic.

The wine list features reliable "stayers" from esteemed Highlands producers, such as Dawning Day Farm, showcasing the region’s viticultural excellence. Hemmings also proudly includes selections from her own Hunter Valley label, Meredith, adding a personal touch to the offerings. However, the true innovation lies in her dedication to "corralling micro-producers." This means the list constantly evolves, featuring unique and often rare wines, beers, and spirits from small-batch artisans who might only have enough for a single pallet one week, or just a few precious bottles the next. This adventurous approach ensures that diners always have something new and intriguing to discover, fostering a sense of exploration and celebrating the diversity of Australian craft beverages. The pairing recommendations are designed to enhance the delicate flavours of the Harvest Menu, creating a truly integrated dining experience.

An Ambiance of Authenticity and Elegance

The physical space of Three Blue Ducks at Burradoo Park Farm is as integral to its identity as the food and philosophy. The interior design masterfully blends rustic authenticity with understated elegance, creating an inviting and sophisticated atmosphere. Cutlery rests fashioned from repurposed horseshoes serve as a charming nod to the farm’s equestrian heritage, while inviting nooks by the roaring fire offer the perfect setting for a contemplative late-night whisky.

The choice of materials speaks volumes about the establishment’s ethos: layers of rich leather, soft wool, and warm wood create a tactile and comforting environment. Overhead, a soaring cathedral ceiling, with its ancient, exposed beams, imparts a sense of grandeur and history, reminding guests of the building’s storied past and the enduring connection to the land. The carefully curated playlist, featuring Australian legends like Paul Kelly and Crowded House, adds to the relaxed yet refined ambiance, ensuring every element works in harmonious concert. It’s a space where comfort meets sophistication, where the story of the farm is subtly told through every design detail, making guests feel truly at home in this extraordinary setting.

Voices from the Heart of Burradoo Park

The success of Three Blue Ducks at Burradoo Park Farm is undeniably a collective achievement, fueled by the passion and shared vision of its key players.

"This project is a dream come true for us," says co-owner Andy Allen. "It’s the natural evolution of everything we believe in at Three Blue Ducks – connecting people to where their food comes from, but on a scale and with a depth we’ve never achieved before. To have the farm literally at our doorstep is a game-changer."

Darren Robertson echoes this sentiment, adding, "Working with Annie and the Burradoo Park Farm team has been incredibly inspiring. Their dedication to regenerative farming not only produces incredible ingredients but also aligns perfectly with our commitment to sustainability. Every dish tells a story of the land."

Group Executive Chef Troy Crisante, who brings a wealth of fine-dining experience, remarks, "The challenge and reward here are immense. The farm dictates our menu, which means we’re constantly adapting, innovating, and truly working with nature. It pushes us creatively every single day, and the freshness of the produce is simply unparalleled." Head Chef Rhys Connell adds, "From the ‘Warm Welcome’ broth made from our chickens to the fire-roasted lamb butchered on-site, there’s a profound sense of connection to every ingredient. It’s an honour to craft dishes that celebrate this incredible land."

Mem Hemmings, Group Beverage Manager, expresses her enthusiasm for the drinks program. "The Southern Highlands is a fantastic region, and to be able to champion local producers, alongside exciting micro-producers from across Australia, is truly thrilling. Our aim is to create a dynamic list that perfectly complements the menu and offers a journey of discovery for our guests."

Philanthropist Annie Cannon-Brookes, the visionary behind Burradoo Park Farm, reflects on the broader impact. "My goal with Burradoo Park was always to create a model of regenerative agriculture that could inspire and educate. Partnering with Three Blue Ducks has allowed us to extend that mission directly to the dining table, proving that ‘feelgood’ can indeed taste profoundly good. This is about nurturing the land, supporting our community, and offering an experience that leaves a lasting impression."

Broader Implications and the Future of Australian Dining

The opening of Three Blue Ducks at Burradoo Park Farm carries significant implications, not only for the Southern Highlands but for the broader Australian dining scene. It sets a new benchmark for integrated farm-to-table experiences, demonstrating that high-calibre gastronomy can coexist seamlessly with genuine sustainability and community engagement.

For the Southern Highlands, the restaurant is poised to become a major drawcard, attracting culinary tourists and further solidifying the region’s reputation as a premium food and wine destination. It creates employment opportunities, supports local suppliers, and fosters a greater appreciation for the agricultural practices that underpin delicious food.

On a national level, this venture serves as a powerful testament to the viability and desirability of regenerative farming within a commercial culinary context. It challenges other restaurateurs and diners alike to consider the origins of their food more deeply, promoting a shift towards more ethical and environmentally conscious consumption. The complexities of operating such an integrated model – from managing livestock and crops to running multiple hospitality venues – are considerable. Yet, the resounding success of Burradoo Park Farm offers a compelling blueprint for the future of dining, suggesting that the industry can evolve towards more responsible and interconnected practices without compromising on quality or experience.

This pioneering vision could inspire a new wave of similar projects across Australia, where chefs and farmers collaborate more closely, and where restaurants become integral parts of their local ecosystems. The emphasis on education, community, and transparency in the food chain positions Three Blue Ducks at Burradoo Park Farm not just as a restaurant, but as a leading voice in the ongoing conversation about sustainable living and the future of food.

Conclusion

Three Blue Ducks at Burradoo Park Farm is more than just a new restaurant; it is a profound statement on the future of Australian dining. It represents a masterful fusion of culinary artistry, pioneering agricultural practices, and heartfelt community spirit. From the exquisite seven-course Harvest Menu, meticulously crafted from the farm’s bounty, to the carefully curated beverage list and the beautifully designed space, every element speaks to a singular vision of authenticity and excellence. In a world increasingly seeking genuine connections to its food sources, this Southern Highlands gem offers an unparalleled experience where "feelgood" truly tastes extraordinary. It is, without doubt, a bold new chapter for the Three Blue Ducks, and a thrilling new destination for discerning diners across Australia and beyond.

Practical Information:

Chef(s): Troy Crisante, Rhys Connell
Opening Hours: Lunch Fri-Sun; Dinner Thurs-Sun
Address: Burradoo Park Farm (Specific address to be confirmed, located in Burradoo, Southern Highlands, NSW)

Author: Alexandra Carlton
Journalist: Alexandra Carlton has been a journalist for approximately 20 years, specialising in food and travel for around nine of those (don’t quote her on that; numbers are not a strong point). As well as Gourmet Traveller, she writes for Qantas Magazine, Escape, The Australian, Virtuoso.com, The Sydney Morning Herald Good Food Guide and the WA Good Food Guide. She is also the Oceania Academy Chair for World’s 50 Best Restaurants. She travels for around half the year and has two favourite places to eat in the world: the first is pretty much anywhere in Seoul, South Korea, and the second is on her sofa in Marrickville in Sydney’s inner west with a plate of Malay takeout and a backlog of trashy TV.