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A Gorgeous New Farm Concept Is Coming to NSW
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.
A fresh new chapter for regional dining is on the horizon, as the group prepares to unveil a gorgeous new food destination in Burradoo Park Farm this April. Alongside the highly-anticipated opening, the group has appointed chef Troy Crisante as Group Executive Chef, which is a move that signals big things ahead for the farm-led project and the Ducks’ growing foodie footprint.
Set across 600 acres of rolling farmland, the new Burradoo venture is designed to be far more than your typical restaurant. Instead, it’ll be more of a regenerative 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.
Once open, guests can expect three distinct experiences which are each designed to reflect the Ducks’ produce-first philosophy. At the heart of the daytime offering will be The Bakehouse by Three Blue Ducks, a bakery centred on long-fermented sourdough alongside savoury pastries, focaccia, sandwiches and pizzas designed for a casual bite or takeaway treat.
Next door, The Farmhouse by Three Blue Ducks will bring together café dining and a thoughtfully curated produce store. Here, the farm’s own harvest will sit alongside goods from like-minded local producers, like seasonal vegetables, pantry staples, flowers and fresh bread ready to take home.
The crowning glory of the precinct, however, will be the flagship Three Blue Ducks Burradoo restaurant which is set inside a restored farmhouse dating back to 1823. With seating for around 50 guests and an intimate private dining room, the experience will lean into a multi-course format built around whatever is thriving on the farm at that time.
Crisante will work closely with Ducks co-founders Darren Robertson and Andy Allen to shape the menus, but there’s likely to be a strong focus on whole-animal cooking and minimal waste. While the menu won’t lean overtly Italian, Crisante’s heritage will influence his approach to the food. And, given he was raised in a family where preserving and curing meats and making passata were annual traditions, his cooking style is all about simplicity, seasonality and a respect for top-knotch ingredients.
Having spent more than a decade rising through the ranks at now-closed Quay and eventually becoming co-head chef under Peter Gilmore, Crisante feels like the perfect person to take this concept to the next level.
We for one, can’t wait for this opening, and a trip to the Southern Highlands becomes more of a need than a want with every passing minute.
6 Railway Rd, Burradoo NSW 2576
