Overview
The well-known and loved Three Blue Ducks empire has grown from strength to strength over the years, continuing to expand its reach across various states. Its latest outpost at Burradoo Park Farm, in New South Wales' Southern Highlands, completes the team's three-part on-site hospitality offering.
Founded by three friends who were passionate about a sustainable approach to living and eating 15 years ago, the Three Blue Ducks brand has expanded from a humble store in Bronte to launching venues in Byron Bay, Roseberry, Nimbo, Melbourne, Bellingen, and now Burradoo. While each outpost offers a distinct hospitality experience, they are united by core values of sustainability, ethical sourcing of produce, and waste-reduction strategies.
Burradoo Park Farm, a landmark agritourism destination backed by Annie Cannon-Brookes, was designed to reimagine the cycle by which good is grown, prepared, and then enjoyed. The 600-acre working regenerative farm also serves as an education precinct, with a true farm-to-table offering. Alongside the Three Blue Ducks restaurant, you will find The Bakehouse and The Farmhouse by Three Blue Ducks.
The 45-seat restaurant, housed in an 1823 heritage farmhouse, is led by group executive chef Troy Cristante and head chef Rhys Connell, under the guidance of co-owners Andy Allen and Darren Robertson. Five- or seven-course menus showcase the hyper-local produce across refined dishes such as puntarelle with prawn and chilli, radicchio with trout roe and macadamia, and lamb with sheep's yoghurt and shiso.
Meanwhile, the drinks list highlights several local and regional NSW producers, from wineries such as Dawning Day Farms, Werkstatt and Henschke. Seasonal cocktails even feature premium produce such as pickled strawberries, lemon sorrel, beetroot and fennel. The Three Blue Ducks at Burradoo Park is open for dinner Thursday to Sunday and for lunch Friday to Sunday.
Images: Supplied.
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