Restaurant India News: Three Blue Ducks Expands Hospitality Offering with Burradoo Flagship Restaurant

Three Blue Ducks has expanded its hospitality footprint with the opening of its flagship restaurant at Burradoo Park Farm in New South Wales’ Southern Highlands. The restaurant officially opened on 18 June, completing the group’s hospitality offering at the 600-acre working regenerative farm, education precinct and agritourism destination founded by Annie Cannon-Brookes.

The new venue joins The Bakehouse and The Farmhouse by Three Blue Ducks, which were launched earlier this year as part of the broader hospitality ecosystem at Burradoo Park Farm.

Located within a restored 1823 farmhouse, the restaurant features a 45-seat dining room and operates with a menu shaped by produce grown, harvested and sourced from the farm. The culinary program is led by Group Executive Chef Troy Crisante and Head Chef Rhys Connell, under the direction of co-owners Darren Robertson and Andy Allen.

Andy Allen said, “Everything really starts with what’s coming out of the farm. We’re building the menu around that and trying to use everything properly, whether it’s protein or vegetables, using it end to end and not wasting anything. It’s thoughtful cooking, but it still has to be really delicious and something people want to come back for.”

The restaurant offers two dining formats: a five-course Field Menu and a seven-course Harvest Menu. The menu incorporates ingredients produced on-site and reflects the farm’s operational model. Dishes include a cover-crop salad made with sprouted grains, turnips, buckwheat and garlic chives, alongside lamb preparations that utilise multiple cuts through roasting, braising and smoking techniques.

The beverage program has been developed by Group Beverage Manager Mem Hemmings and focuses on regional New South Wales producers alongside selected Australian and international labels. The drinks menu has been designed to evolve alongside seasonal produce and the restaurant’s changing menu.

The opening further strengthens Three Blue Ducks’ integrated farm-to-table model, which now includes dining, bakery, retail and produce experiences within a single destination. The Bakehouse operates daily from 7 am to 3 pm, serving artisan breads, pastries and coffee, while The Farmhouse functions as a café and produce store offering breakfast, lunch and locally sourced products.