Three Blue Ducks Burradoo, a new farm-to-table restaurant near Bowral in the Southern Highlands, has opened with a seven-course menu priced at $210 and a kitchen team drawn from some of Australia’s best-known restaurants.
The fine-dining restaurant occupies a restored 1823 farmhouse at Burradoo Park Farm, an agritourism development that opened at Easter. It is the Three Blue Ducks group’s most ambitious project to date.
Former Quay head chef Troy Crisante runs the kitchen alongside Rhys Connell, who held senior positions at Sepia. Three Blue Ducks co-founder Darren Robertson, who spent eight years at Tetsuya’s and rose to head chef, remains involved with the group’s wider ventures.
The restaurant forms part of a large visitor attraction that includes a cafe, bakery, gelateria, retail shop, glasshouses, walking tours, an educational kitchen garden, a playground, workshops and an exhibition about bees.
At busy times, visitors to the farm need a free ticket to access those facilities. The project is backed by billionaire Annie Cannon-Brookes.
A seasonal menu rooted in the farm
The restaurant’s tasting menu begins with a clarified chicken broth, made using the bones of free-roaming birds raised on the farm. Other opening dishes include rock oysters with sorrel-stem sorbet and native pepper, beetroot-marinated trout roe in a crisp radicchio shell, and puntarelle filled with chilli mayonnaise and raw red-spot prawns.
A cover-crop salad reflects the farm’s regenerative approach, combining sprouted grains, legumes, barley and field peas with fermented turnip beurre blanc and garlic chive oil. The menu is intended to change with the weeks and seasons.
One lamb course features Australian White-breed meat raised about 200 metres from the restaurant. It brings together braised shoulder, a bone-in cutlet, butter-poached haunch and sweetbreads, served with sheep’s yoghurt, shiso and a sauce made from lamb bones.
Optional additions include a $40 custard with black truffle and Misty Valley mushrooms, while approximately 220 grams of Burradoo Park dry-aged beef costs $85.
The drinks list focuses on Australian producers, including emerging and established growers, alongside a small number of international wines. Cocktails use produce from the garden, including a pickled puntarelle martini.
Three Blue Ducks Burradoo has been rated 16.5 out of 20, with the restaurant described as offering relaxed yet refined farmhouse dining. A five-course lunch menu is available for $175, while the seven-course menu costs $210.
