Three Blue Ducks Burradoo, where the farm writes the menu
Three Blue Ducks Burradoo opens June 18 inside a restored 1823 heritage farmhouse at Burradoo Park Farm in the Southern Highlands. The 45-seat restaurant sits at the centre of a 600-acre working regenerative farm founded by Annie Cannon-Brookes, and the menu is built entirely around what is growing, grazing and being harvested on the property.
Two set menus anchor the experience: a five-course Field Menu and a seven-course Harvest Menu. The cover-crop salad tells the story of regenerative farming through sprouted grains, buttered turnips, buckwheat and garlic chives. Wiltipol lamb arrives slow-roasted, braised and smoked, served with sheep’s yoghurt and shiso alongside garden leaves grown for the dish. Bread comes from The Bakehouse on the property, and broths are made from bones and carcasses of chickens served next door at The Farmhouse. Nothing is wasted. The drinks list follows the same logic, centred on Southern Highlands and NSW producers with a particular nod to Dawning Day Farms, Werkstatt and Henschke.
The restaurant opening follows the successful launch of The Bakehouse and The Farmhouse by Three Blue Ducks earlier this year.
Quick Bites
EAT: The cover-crop salad. Sprouted grains, buttered turnips, buckwheat, garlic chives.
DRINK: Burradoo Royale. Brookie’s gin, clarified pear, cucumber, kohlrabi lees and finger lime.
PLAY: The Bakehouse opens at 7am and The Farmhouse from 8am. Make a full day of it.
VIBE CHECK: Wholesome restaurant to book on your next getaway
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