Burradoo Menus
Three Blue Ducks Burradoo is a set-menu experience shaped by the season and by what's growing and grazing onsite at Burradoo Park Farm. Our menu changes regularly and moves with what's at its best. Set menus start from $175 per person for lunch and $210 for dinner.
Please note: these are sample menus. Our produce can change, depending on the season and what is available from Burradoo Park Farm.
a: Australian sourced seafood | gf: gluten free | df: dairy free | v: vegetarian | vg: vegan | vg* on request | n: contains nuts
A surcharge of 10% on weekends and 15% on public holidays will be applied. Amex payments incur a 2.75% surcharge.
All other card payments incur a 1.65% surcharge. A discretionary gratuity of 8% is applied to groups of 12 or more.
HARVEST MENU | 210ppAvailable at Lunch & Dinner
Warm welcomeSorrel stem, Sydney rock oyster, native pepperPuntarelle, royal red prawn, chilliRadicchio, roe, macadamiaSmoked raw beef, parsley, kombuCover crop, turnip, buckwheatAustralian white lamb, sheep’s yoghurt, shisoPotato, crème fraîche, caramel, liquoriceLavender, quince, rhubarbFIELD MENU | 175ppAvailable at Lunch only
Warm welcomeSorrel stem, Sydney rock oyster, native pepperRadicchio, roe, macadamiaCover crop, turnip, buckwheatAustralian white lamb, sheep’s yoghurt, shisoPotato, crème fraîche, caramel, liquoriceLavender, quince, rhubarbADD ONSLong paddock Blue Stone and Banksia cheese, Kangaroo Island mead, local honeycomb, candied hazelnuts35
Truffle Barn black truffle, wakame seaweed broth-poached local mushrooms, Burradoo Park Farm egg custard40
Burradoo Park Farm Black Angus Heifer, two-year pasture raised, 50 day minimum dry age. Chimichurrii, garlic sauce, mustard, beef bone marrow jus85
- HARVEST MENU | 210pp
Available at lunch & dinner
Warm welcomeSorrel stem, Spanish black radish, native pepperPuntarelle, parsnip, chilliRadicchio, beetroot, macadamiaRomenesco, broccoli stem, parsleyCover crop, turnip, buckwheatBakehouse sourdough, cultured butterChoko, sheep's yoghurt, shisoLindsey's leaves, preserved tomatoPotato, crème fraîche, caramelLavender, quince, rhubarbFIELD MENU | 175ppAvailable at lunch only
Warm welcomeSorrel stem, Spanish black radish, native pepperRadicchio, beetroot, macadamiaCover crop, turnip, buckwheatBakehouse sourdough, cultured butterChoko, sheep's yoghurt, shisoLindsey's leaves, preserved tomatoPotato, crème fraîche, caramelLavender, quince, rhubarbADD ONSTruffle Barn black truffle, wakame seaweed broth-poached local mushrooms, Burradoo Park Farm egg custard35
Black truffle, egg custard, chestnut and golden enoki mushrooms40
Real food
good company
Three Blue Ducks started with a few mates, a surf trip, and a shared belief that food could be done differently. Whilst all our venues are a little different, the same idea still guides us - honest food, good people and doing the simple things really well.