Three Blue Ducks is opening its flagship Southern Highlands restaurant at Burradoo Park Farm this June, bringing a multi-course farm-to-table dining experience to the 600-acre regenerative farming property. Opening on June 18, the restaurant completes the hospitality offering at Burradoo Park Farm, joining The Bakehouse and The Farmhouse by Three Blue Ducks, which launched earlier this year as part of the broader agritourism destination founded by Annie Cannon-Brookes. Set inside a restored 1823 farmhouse, the 45-seat restaurant will offer two set-menu experiences shaped by what is growing, grazing and being harvested on the property. The opening marks Three Blue Ducks’ most ambitious integration of farming and hospitality to date, with produce, livestock and ingredients from across the farm helping shape the menu. The kitchen is led by group executive chef Troy Crisante and head chef Rhys Connell, whose previous experience includes Sepia, Society, Cutler & Co and Etymon Projects. “Everything really starts with what’s coming out of the farm,” said Three Blue Ducks co-owner Andy Allen. “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.” Harvest menu Guests will be able to choose between a five-course Field Menu and a seven-course Harvest Menu. Early dishes include puntarelle with red-spot prawn and chilli, radicchio with brook trout roe and macadamia and a ‘cover-crop salad’ featuring sprouted grains, buttered turnips, buckwheat and garlic chives. The menu also highlights the connection between the three hospitality venues on the property. Bread is supplied by The Bakehouse, while broths are made using carcasses and bones from chickens served at The Farmhouse. The main course centres around Wiltipol lamb served with sheep’s yoghurt and shiso, while desserts showcase local produce, including Moonacres Farm rhubarb, quince and lavender. One of the final dishes on the opening menu features potatoes grown at Burradoo Park Farm and by the Hill family in nearby Robertson. The drinks program has been developed alongside the food offering, with a focus on New South Wales producers and seasonal ingredients. The opening list includes wines from Southern Highlands producer Dawning Day Farms, Werkstatt and Henschke, while cocktails feature ingredients such as clarified pear, finger lime, beetroot, fennel and pickled strawberry. The restaurant opening follows the launch of The Bakehouse by Three Blue Ducks and The Farmhouse by Three Blue Ducks earlier this year. Open daily from 7 am, The Bakehouse serves slow-fermented sourdough, pastries, sandwiches and Single O coffee. At the same time, The Farmhouse operates as a café and produce store with breakfast and lunch menus built around ingredients grown on the property. Together, the three venues create a hospitality destination designed to connect visitors with the farm, its produce and the people behind it. Three Blue Ducks at Burradoo opens on June 18 for dinner on Thursdays and lunch and dinner from Friday to Sunday. Three Blue Ducks at Burradoo is located at 6 Railway Road, Burradoo. Source: The Cru Find more dining out update on Crumb Wire.