A new era of dining is coming to the Southern Highlands. Words by Constantina Demos & Corinne Parkes.
If your Instagram feed has recently been flooded with idyllic images of verdant gardens, white-framed glasshouses, and pristine farm-fresh produce, you’ve likely been looking at Burradoo Park Farm.
Located just a five-minute drive from Bowral’s town centre in the NSW Southern Highlands, this stunning 600-acre working regenerative farm, education precinct, and farm-to-table destination (founded and operated by Annie Cannon-Brookes) is having its moment in the sun, thanks to some new tenants: the Three Blue Ducks.
The hospitality crew has launched not one, but three distinct venues on Burradoo Park Farm – a bakery, a cafe, and a restaurant – with the latter officially now open.
This launch completes the Ducks’ ambitious, triple-threat offering on the property, mapping out a seamless day-to-night paddock-to-plate experience. Visitors can now engage with the farm across three unique spaces: The Bakehouse, an artisan daily bakery turning out slow-fermented sourdough and world-class pastries; The Farmhouse, a rustic, community-minded cafe and retail store showcasing local makers; and finally, the new signature restaurant, an intimate 45-seat dining room.
Three Blue Ducks, Burradoo
Set inside a beautifully restored 1823 heritage farmhouse surrounded by rolling, working regenerative land, the intimate 45-seat dining room is designed to celebrate the very best of the land.
Led by group executive chef Troy Crisante and newly appointed head chef Rhys Connell (formerly of Sepia, Society, and Cutler & Co), under the guidance of co-owners Darren Robertson and Andy Allen, the kitchen operates with deep care and restraint.
“Everything really starts with what’s coming out of the farm,” says 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.”
Guests can choose between two distinct dining experiences: a five-course Field Menu and a seven-course Harvest Menu. The dishes read like a farmer’s almanac, with estate-grown fare such as sorrell, turnips, puntarelle and even cover crops on the farmhouse-style menus.
The Bakehouse
Led by talented pastry chef Georgina Phillips (formerly of London’s Hide Mayfair and Marcus at The Berkeley), this artisan space specialises in slow-fermented sourdough, seasonal danishes, Oomite scrolls, and Portuguese tarts alongside Single O coffee.
The Farmhouse
Part vibrant cafe, part regional produce store, this community hub features a relaxed breakfast and lunch menu designed by the core Ducks team and head chef Will Lawson. Expect hearty, rustic dishes like the Burradoo Park Farm plate, farmer Lindsey’s squash and rainbow chard veg tart, and juicy farm chook with salsa verde. The retail store allows guests to stock up on farm produce alongside artisan wares from Mojo Candles and Honey Thief.
Related story: The ultimate guide on where to eat, stay and play in Bowral
More than just a restaurant
Beyond the plate, the entire 600-acre precinct offers a multi-layered experience designed to reconnect the community with agriculture. Visitors can participate in guided farm tours, workshops, and school programs centered around soil health, biodiversity, and renewable energy.
The farm also proudly features a purpose-built kitchen garden operating in partnership with the Stephanie Alexander Kitchen Garden Foundation, welcoming primary school children for hands-on food education.
Together, the three venues create an extraordinarily connected agritourism destination that brings you closer to the land, the produce, and the passionate people behind it.
Three Blue Ducks at Burradoo
6 Railway Road, Burradoo
threeblueducks.com/venues/burradoo
Related story: Milton Park Bowral reopens with new dining offerings
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