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 welcomeSydney rock oyster, sorrel stem, native pepperRadicchio, rainbow trout roe, macadamiaPuntrarelle, royal red prawn, chilliSmoked raw beef, parsley, kombuCover crop saladBakehouse sourdough, cultured butterWiltipoll lamb, sheeps yoghurt, shisoGarden leaves, preserved tomatoLavender, quince, rhubarbPotato, crème fraîche, caramel, liquoriceFIELD MENU | 175ppAvailable at Lunch only
Warm welcomeSydney rock oyster, sorrel stem, native pepperRadicchio, rainbow trout roe, macadamiaCover crop saladBakehouse sourdough, cultured butterWiltipoll lamb, sheeps yoghurt, shisoGarden leaves, preserved tomatoLavender, quince, rhubarbPotato, crème fraîche, caramel, liquoriceADD 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 welcomeSpanish black radish, sorrel stem, native pepperPuntarelle, parsnip, yuzuBroccoli stem, leaf and parsleyCover crop saladBakehouse sourdough, cultured butterBeetroot, sheeps yoghurt, shisoLavender, quince, rhubarbPotato, crème fraîche, caramelFIELD MENU | 175ppAvailable at lunch only
Warm welcomeSpanish black radish, sorrel stem, native pepperCover crop saladBakehouse sourdough, cultured butterBeetroot, sheeps yoghurt, shisoLavender, quince, rhubarbPotato, crème fraîche, caramelADD 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.