Why Three Blue Ducks Burradoo Is Worth The Road Trip

Set inside a restored 1823 farmhouse overlooking 600 acres of working regenerative farmland, the newly opened Three Blue Ducks Burradoo is a farm-to-table restaurant at Burradoo Park Farm in the Southern Highlands. Led by chef and co-owner Andy Allen, the restaurant serves a seasonal Harvest menu built around produce grown, harvested and raised on site, alongside sister venues The Bakehouse and The Farmhouse.

Three Blue Ducks Burradoo: Farm-to-Table Philosophy

The Southern Highlands seems to be having a real moment of late. First, the reopening of Ardour Milton Park Bowral, and now, with Three Blue Ducks Burradoo, we have another very good reason to point the car south.

We made the trip down from Sydney in the new Toyota bZ4X Touring on a proper Highlands winter’s day, with blue sky overhead and a chill in the air. It was handy that the seats could be warmed up remotely from an app, so the car was toasty before we’d even opened the door. The car handled the rolling curves with ease and picked up speed easily once we were clear of the motorway. By the time we hit the farm gates at Burradoo, we were already settling into the idea that getting to the Highlands is no longer the trade-off it used to be for a regional lunch booking.

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’s being served, but 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.

Chef Andy Allen’s Harvest Menu

Leading the kitchen is chef Andy Allen, the MasterChef Australia winner turned Three Blue Ducks co-owner, who has helped shape the restaurant from the ground up. Speaking about the restaurant’s philosophy, he emphasised the importance of letting the produce do the talking. “We always look at it as, ‘we’ve got this, so let’s do this.’” Working closely with the team on the farm, Allen has focused on putting a spin on things people might not have seen before, using cuts and ingredients that would normally go to waste.

You get a pretty immediate sense of just how much the farm matters once you’re out among it. During our farm tour, carrots were pulled straight from the ground in front of us, and Allen told us they’d discovered the winter crop was so naturally sweet that they were using the carrots to garnish the carrot cake sold at The Bakehouse. It’s a detail that says a lot about the produce here. Everything tastes incredibly fresh, with flavour profiles that are often more intense and surprising than you’d expect, and the kitchen prides itself on letting that do most of the talking.

Speaking of the kitchen, we were fortunate enough to try the current Harvest menu from the newly opened restaurant. Leaning into old English stable vibes with exposed beams and warm textures, it was the perfect countryside setting for the farm-to-table meal we enjoyed. The opening courses moved through punchy combinations of oyster, sorrel, chilli and native ingredients, before settling into richer, more earthy flavours. The Cover Crop course was a real nod to the farm itself, built around sprouted grains, turnip and buckwheat grown as part of its regenerative farming program.

Australian white lamb with sheep’s yoghurt and shiso reflected the Ducks’ whole-animal approach, while dessert took an unexpectedly nostalgic turn. A Robertson-grown potato with crème fraîche, caramel and liquorice was inspired by an old-school combination of dipping McDonald’s French fries into soft serve. For anyone who’s done this, you know just how good it tastes; and if you haven’t, you’re missing out!

The Farmhouse and Bakehouse

If you’re keen to make a whole day of it, it’s easy to do, especially with EV chargers available nearby, so you can top up while you explore. We’d suggest arriving early and starting 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. Don’t leave without popping into The Farmhouse, which is a relaxed café and produce store stocked with goodies. There’s plenty to fill the incredibly roomy boot with, from fresh produce and eggs to jams, chutneys and Ducks pantry staples.

The Toyota bZ4X Touring

After a full day spent eating, exploring and filling the boot with farm-shop finds, the Toyota bZ4X Touring proved an easy companion for the drive back to Sydney. The panoramic glass roof made the most of the bright winter day, while the all-wheel drive handled the winding Southern Highlands roads with ease. Charging is straightforward too, with a 10 to 80 per cent top-up taking around 28 minutes on a compatible fast charger.

Whether you’re planning a weekend escape or just looking for a very good reason to head south, Three Blue Ducks Burradoo is well worth the drive. We drove home with the seat warmers on, and it wasn’t long before I gave in to a nap. After a full day of farm tours, long lunches and exploring Burradoo Park Farm, waking up back in Sydney felt like we’d managed to squeeze a proper country escape into a single day.

Sitchu travelled here as a guest of Toyota, to celebrate the launch of the Toyota bZ4X Touring.

6 Railway Rd, Burradoo NSW 2576

FAQs

Where is Three Blue Ducks Burradoo located?

Three Blue Ducks Burradoo is set on Burradoo Park Farm in the Southern Highlands of New South Wales, at 6 Railway Rd, Burradoo. The restaurant occupies a restored 1823 farmhouse overlooking 600 acres of working regenerative farmland, and sits alongside two sister venues on the same site, The Bakehouse and The Farmhouse produce store. It’s part of a wider agritourism precinct where the working farm and the dining experience are closely connected.

How far is Burradoo from Sydney?

Burradoo is in the Southern Highlands, roughly a two hour drive south west of Sydney depending on traffic and route. It’s commonly visited as a day trip or weekend escape, with the drive itself considered part of the appeal given the scenic Highlands countryside along the way. Electric vehicle charging is available nearby for those driving an EV.

What kind of food does Three Blue Ducks Burradoo serve?

The menu is farm-to-table and produce-led, built around ingredients grown, harvested and raised onsite at Burradoo Park Farm. Dishes draw on regenerative farming principles and a whole-animal approach, moving from lighter courses through to richer, earthier flavours. The kitchen is led by chef and Three Blue Ducks co-owner Andy Allen.

Who owns Three Blue Ducks Burradoo?

Three Blue Ducks Burradoo is part of the wider Three Blue Ducks hospitality group, known nationally for its ethical, produce-led approach to dining. The Burradoo restaurant is led by chef and co-owner Andy Allen, a MasterChef Australia winner, who has been closely involved in shaping the menu around the farm’s own produce.

What else is there to do at Burradoo Park Farm?

Alongside the main restaurant, Burradoo Park Farm is home to The Bakehouse, serving sourdough, pastries and coffee, and The Farmhouse, a café and produce store stocked with farm goods including eggs, jams and pantry staples. Together they make it easy to spend a full day on site, combining a farm tour, a bakery stop and a long lunch in one visit.