Three Blue Ducks Burradoo

The Three Blue Ducks crew have officially landed in the Southern Highlands. With the opening of their new restaurant at Burradoo Park Farm, the hospitality group has now completed its three-part farm-to-table offering in Burradoo, joining The Bakehouse and The Farmhouse by Three Blue Ducks.

Set within a restored 1823 heritage farmhouse overlooking 600 acres of regenerative farmland, the intimate 45-seat restaurant offers a dining experience shaped almost entirely by the rhythms of the property itself. It's the latest chapter for the Ducks team as they celebrate 15 years since opening their original Bronte venue, while continuing their commitment to sustainable farming, ethical sourcing and community-focused hospitality.

The restaurant is led by group executive chef Troy Crisante (formerly of Quay) and head chef Rhys Connell (formerly of Sepia, Society and Cutler & Co), working alongside co-owners Darren Robertson and Andy Allen. Guests can choose between a five-course Field Menu ($175pp) or a seven-course Harvest Menu ($210pp), both built around produce grown, grazed and harvested on the farm, alongside ingredients sourced from trusted producers across the Southern Highlands, South Coast, Hunter and Hinterland regions.

Opening dishes include onsite-grown puntarelle paired with red-spot prawn and chilli, radicchio with brook trout roe and macadamia, and the restaurant's signature Cover-crop Salad. Inspired by the regenerative farming practices used across Burradoo Park Farm, the dish combines sprouted grains, legumes, turnips and herbs grown as part of the property's cover crop program, telling the story of the soil that underpins the entire operation.

For mains, the menu showcases the team's whole-animal philosophy through dishes like Wiltipol lamb with sheep's yoghurt and shiso, while desserts draw on local produce with rhubarb, quince and lavender, alongside a potato dessert featuring produce grown both on the farm and by the Hill family in nearby Robertson.

Optional additions include dry-aged Burradoo Park Farm beef with bone marrow, black truffle with egg custard and chestnut, and a cheese course featuring Long Paddock's banksia and bluestone cheeses.

The menu also highlights the interconnected nature of the wider Burradoo project. Bread is baked daily at The Bakehouse, ingredients move between all three venues, and produce grown on the farm finds its way across every menu, reinforcing the philosophy of one farm, three venues and a commitment to minimising waste.

The drinks list, curated by group beverage manager Mem Hemmings, focuses heavily on local and regional producers, with wineries including Dawning Day Farms, Werkstatt and Henschke sitting alongside a broader Australian and international selection. Seasonal cocktails include the Top Soil, blending agave spirit with beetroot, tomato, fennel and pickled strawberry, and the Harvest Negroni, featuring Brookie's gin, bitter orange and lemon sorrel.

Three Blue Ducks Burradoo is now open for dinner on Thursdays and lunch and dinner from Friday to Sunday, making a compelling excuse for a Southern Highlands day trip—or an entire weekend away.

Image credit: Three Blue Ducks | Supplied