A new chapter in farm-to-table dining is about to unfold in the Southern Highlands, as the celebrated Three Blue Ducks team expands its footprint beyond Sydney’s beaches and Byron hinterland to a working farm just outside Bowral.
Set on Burradoo Park Farm—a 600-acre regenerative property just five minutes from Bowral’s town centre—the project reimagines dining in the Highlands. Rolling hills, glasshouse gardens and grazing livestock surround the farm, while dishes come straight from the land to the plate.
The Ducks are going all in with three distinct venues across the farm: a flagship restaurant, a bakery and a laidback farmhouse café. The chefs at each spot grow, raise or forage their ingredients onsite, turning them straight into dishes that follow the rhythms of the land.
A Chef With Serious Pedigree
Former Quay co-head chef Troy Crisante has joined as group executive chef, bringing fine-dining precision to this country setting. Moreover, he has trained and cooked in Australia’s top kitchens—from Peter Gilmore’s Quay and Bennelong to Lennox Hastie’s Firedoor—and even honed his craft at Brett Graham’s three-Michelin-starred The Ledbury in London.
At Burradoo Park Farm, Crisante’s brief is rustic yet refined. Working in step with the farm’s seasonal produce, he’ll be drawing on his Italian heritage with house-cured meats and smoked Burradoo beef already on preview menus.
“Our food is about letting great ingredients do the heavy lifting,” Crisante said. “Simple, thoughtful cooking that reconnects you to what you’re actually eating.”
Three Venues, One Vision
The signature restaurant Three Blue Ducks Burradoo will deliver an elevated but approachable dining experience grounded in seasonal agriculture. The Ducks’ signature—dishes crafted around what’s harvested that week—stays front and centre.
The Bakehouse by Three Blue Ducks serves daily sourdough staples and sweet seasonal creations, reflecting the team’s enduring love of good bread. Meanwhile, The Farmhouse completes the trio as a relaxed café and produce store designed to serve as a community hub.
Here, locals will find the farm’s own goods alongside products from growers across the Southern Highlands—from fresh eggs and honey to handmade jams and coffee roasts.
What To Do After The Meal
Burradoo Park Farm is opening its doors to diners to immerse themselves in the full cycle of food. In addition, the property will offer guided tours, sustainability workshops, weekend markets and school programs in partnership with the Stephanie Alexander Garden Foundation, giving children hands-on lessons in growing and cooking food.
Soil health, renewable energy and waste systems—it’s all part of a holistic attempt to make farming part of the public conversation. “It’s about connecting farming, cooking and community,” said Three Blue Ducks co-owner Darren Robertson.
“We’ve always wanted people to see the story behind the plate—Burradoo gives us the space to do that properly.”
A New Destination Near Sydney
With the opening stages rolling out over the Easter long weekend, Burradoo Park Farm will transform into a full-day destination for food and travel lovers.
The site’s restored 19th-century farmhouse anchors the experience, offering expansive views over fields and orchards—a setting that feels worlds away from the city but only a 90-minute drive south of Sydney.
As agritourism gains traction nationwide, this project captures the shift toward slower, more immersive food experiences, while Burradoo Park Farm embodies the evolution of regional dining in Australia—rooted in place, rich in purpose and refreshingly down-to-earth.
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