Burradoo Menus
Our menu starts with what's available on Burradoo Park Farm. Following the season, our chefs work with what's growing, grazing and being harvested right here onsite. We use everything properly, whole animal and low waste, and work with trusted local producers for things the farm doesn't grow.
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, buckwheatBakehouse sourdough, cultured butterAustralian white lamb, sheep’s yoghurt, shisoLindsey's leaves, preserves tomatoPotato, crème fraîche, caramel, liquoriceLavender, quince, rhubarbFIELD MENU | 175ppAvailable at Lunch only
Warm welcomeSorrel stem, Sydney rock oyster, native pepperRadicchio, roe, macadamiaCover crop, turnip, buckwheatBakehouse sourdough, cultured butterAustralian white lamb, sheep’s yoghurt, shisoLindsey's leaves, preserves tomatoPotato, crème fraîche, caramel, liquoriceLavender, quince, rhubarbADD ONSLong paddock banksia and bluestone cheeses, mead, hazelnuts35
Black truffle, egg custard, chestnut and golden enoki mushrooms40
Burradoo Park farm dry aged beef, bone marrow70
- 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 ONSLong paddock banksia and bluestone cheeses, mead, hazelnuts35
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.