Three Blue Ducks Burradoo brings three distinct venues together on one regenerative farm in the NSW Southern Highlands, an easy drive south of Sydney and just minutes from Bowral. Co-owned by Andy Allen and Darren Robertson, it's the Ducks' most elevated expression yet: a true farm-to-table destination where what's grown and grazed on-site flows straight into the kitchens.
Burradoo Park Farm is a 600-acre working regenerative property founded by Annie Cannon-Brookes. Much of it is open to wander, with grazing livestock, market gardens, orchards and hives all working together as one living system. It's made to be spent a full day in: roam the paddocks, join a farm tour, and eat knowing exactly where your food came from.
There are three ways to experience it.
The Bakehouse is the spot for a daily sourdough loaf, good coffee and a takeaway pastry before you head out to explore.
The Farmhouse cafe & store is part cafe, part produce store, serving relaxed breakfast and lunch built around the season, with shelves of farm produce, local goods and Ducks-made preserves to take home.
And the Three Blue Ducks restaurant, set within a restored 1823 farmhouse, is the intimate heart of it all: a seasonal, multi course set-menu experience shaped almost entirely by the farm.
Come for a long lunch or make a day of it.
