A Dreamy Farm-to-Table Escape: Three Blue Ducks Opens at a 600-Acre NSW Regenerative Farm

Just 90 minutes south of Sydney, a stunning new dining destination has arrived — and it's well worth the road trip.

The acclaimed Three Blue Ducks team have unveiled their latest venture: a 45-seat restaurant tucked inside a lovingly restored 1823 heritage farmhouse on Burradoo Park Farm. Spanning 600 acres, this working regenerative farm is owned and operated by Annie Cannon-Brookes, and the philosophy here is refreshingly simple — ingredients go from soil to kitchen within hours.

Nestled among storybook-like scenery, the intimate Burradoo restaurant rounds out the Three Blue Ducks trifecta on the property alongside The Bakehouse and The Farmhouse. It also joins the group's celebrated sibling venues in Byron Bay, Rosebery, Melbourne, Nimbo and Bellingen — all united by an unwavering farm-to-plate ethos.

"It's the most elevated experience we've ever put our hand to, and it all revolves around the farm we're standing on," says chef and co-owner Andy Allen, speaking about the new opening.

Every dish on the tasting menu incorporates produce from the farm itself, from the opening snacks through to the dessert course.

The culinary direction is led by group executive chef Troy Crisante and newly appointed head chef Rhys Connell, who brings experience from acclaimed venues including Sepia, Society, Cutler & Co and Etymon Projects. They work alongside Allen and co-owner Darren Robertson.

Diners can pick between two experiences: a five-course Field Menu served at lunch only (AU$175 per person), or the more elaborate seven-course Harvest Menu at AU$210 per person.

The food here is genuinely remarkable. Think rich chicken broth simmered for hours from farm bones, a textural cover crop salad that's as intriguing as it is nourishing, and perfectly pink Australian Wiltipoll lamb served with sheep's yoghurt and shiso. Desserts are equally memorable — a rhubarb granita sourced from nearby Moonacres Farm paired with quince and lavender, plus a clever potato-based creation with creme fraiche, caramel and liquorice.

When asked about his personal favourite, Allen didn't hesitate: "The cover crop salad. It embodies what we're trying to achieve here. We ask Lindsey, the farmer, what cover crop she plants during winter — those chickpeas and split peas are served with a buckwheat risotto and fermented turnip sauce. The turnips are grown right here on the farm. It's pretty special."

"We're building the menu around the farm and trying to use everything properly, whether it's protein or vegetables, using it end to end and not wasting anything," he adds. "It's thoughtful cooking, but it still has to be really delicious and something people want to come back for."

For Sydneysiders craving a refined countryside escape with seriously good food, Burradoo Park Farm has just become the destination to beat.

Where: Burradoo Park Farm, 6 Railway Rd, Burradoo NSW 2576

Price: Five-course Field Menu AU$175pp | Seven-course Harvest Menu AU$210pp

【Attraction Tickets】Perisher Valley Ski Trip from Sydney

Available 2026-09-04

HKD 900 Start

Book now

【Attraction Tickets】Sydney SEA LIFE Aquarium Ticket

Available tomorrow

HKD 143 Start

Book now

【Attraction Tickets】Escape Hunt Experience Sydney

Available tomorrow

HKD 193 Start

Book now

【Attraction Tickets】Sydney Tower Skywalk

Available tomorrow

HKD 365 Start

Book now

【Attraction Tickets】Taronga Zoo Sydney Combo Ticket (Ferry Ticket & Zoo Admission)

Available tomorrow

HKD 224 Start

Book now