A new chapter in farm-to-table dining has arrived in the Southern Highlands, as the Three Blue Ducks team expands beyond Sydney’s beaches and Byron hinterland to Burradoo Park Farm, a 600-acre regenerative property just outside Bowral.
Set 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 move directly from the land to the plate.
The Ducks operate three distinct venues across the property: the flagship Three Blue Ducks Burradoo restaurant, The Bakehouse and The Farmhouse. Across each space, chefs grow, raise and forage ingredients onsite, shaping menus that follow the rhythms of the land.
A Chef With Serious Pedigree
Former Quay co-head chef Troy Crisante joins as group executive chef, bringing fine-dining precision to this country setting. He has trained in some of Australia’s top kitchens—from Quay and Bennelong to Firedoor—and refined his craft at The Ledbury in London.
Additionally, at Burradoo Park Farm, Crisante’s approach is rustic yet refined, drawing on the farm’s seasonal produce and his Italian heritage, with house-cured meats and smoked Burradoo beef featuring on early 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
Three Blue Ducks Burradoo offers the group’s most elevated dining experience yet, set inside a restored 1823 farmhouse with just 45 seats. Accordingly, the multi-course seasonal menu reflects what the team harvests that week and showcases the farm’s close connection to local growers.
The Bakehouse serves daily sourdough, pastries and seasonal baked goods inspired by the farm and its produce, while The Farmhouse operates as a relaxed café and produce store, pairing seasonal dishes with Ducks’ goods and products from local makers.
A living farm experience
Burradoo Park Farm, founded by Annie Cannon-Brookes, operates as a working regenerative farm focused on soil health, biodiversity and sustainable food systems. Much of the property is open for guests to explore.
Also, across the land, grazing livestock, market gardens, orchards and hives work together as one integrated system, with produce flowing directly into the kitchens.
Moreover, the experience extends beyond dining, with guided tours, workshops, weekend markets and educational programs developed in partnership with the Stephanie Alexander Garden Foundation.
A new destination in the Southern Highlands
Now open, Burradoo Park Farm has become a full-day destination for food and travel in the region. The restored 19th-century farmhouse anchors the experience, overlooking rolling fields and orchards just 90 minutes from Sydney.
Blending regenerative farming, seasonal dining and immersive experiences, Burradoo Park Farm reflects a new model of regional hospitality. Consequently, it is rooted in place, shaped by season, and designed to connect guests more closely with where their food comes from.
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