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Three Blue Ducks Burradoo Is Worth The Road Trip
Brought to us by the Three Blue Ducks team, we already know it's going to be incredible.
The Southern Highlands seems to be having a real moment of late. First, the reopening of Ardour Milton Park Bowral, and now, the announcement of Three Blue Ducks’ most exciting expansion yet.
Set within a beautifully restored 1823 farmhouse overlooking 600 acres of working regenerative farmland, the intimate restaurant completes the Ducks’ new hospitality precinct alongside The Bakehouse and The Farmhouse. The entire space is an agritourism destination where farming and hospitality exist side by side. It’s not just about what is being served, it’s also about where that produce is coming from.
It’s a natural next chapter for the hospitality group, whose commitment to ethical, produce-led dining has made them one of Australia’s most loved restaurant names. Here, the farm quite literally shapes the menu, with ingredients harvested, grown and raised onsite taking centre stage.
Led by Group Executive Chef Troy Crisante and Head Chef Rhys Connell (formerly of Sepia, Society and Cutler & Co), the restaurant offers two seasonal tasting experiences: a five-course Field Menu and a more expansive seven-course Harvest Menu. Every dish is guided by what’s growing, grazing and being harvested across the property, with produce also sourced from like-minded farmers throughout the Southern Highlands, South Coast, Hunter and Hinterland.
The opening menu champions thoughtful, low-waste cooking. Expect dishes like puntarelle with red-spot prawn and chilli, radicchio with brook trout roe and macadamia, and the signature Cover Crop Salad—a celebration of the farm’s regenerative growing practices featuring sprouted grains, buttered turnips, buckwheat and herbs harvested from the cover crop program. Wiltipol lamb showcases the Ducks’ whole-animal philosophy, while desserts hero local rhubarb, quince, lavender and Robertson-grown potatoes.
The drinks list follows the same produce-first philosophy, spotlighting thoughtful local winemakers including Dawning Day Farms and Werkstatt alongside Australian favourites like Henschke. Seasonal cocktails draw inspiration from the farm, with creations featuring ingredients such as finger lime, beetroot, cucumber and pickled strawberry.
The restaurant completes Burradoo Park Farm’s trio of food experiences, making it easy to spend an entire day on the property.
Start at The Bakehouse, where slow-fermented sourdough, buttery pastries, Portuguese tarts, Oomite scrolls and excellent Single O coffee make it well worth an early start. Later, settle into The Farmhouse, a relaxed café and produce store serving seasonal breakfasts and lunches built around whatever is flourishing on the farm, with shelves stocked with local pantry goods, candles, honey and thoughtful gifts to take home.
Together, the three venues create a uniquely immersive paddock-to-plate experience, inviting guests to slow down, connect with their surroundings and discover exactly where their food comes from.
Whether you’re planning a weekend escape or simply searching for one of New South Wales’ most exciting new regional restaurants, Three Blue Ducks Burradoo is reason enough to head for the Highlands.
6 Railway Rd, Burradoo NSW 2576
