Burradoo Exclusive Use

Three Blue Ducks Burradoo is our most elevated dining experience yet, with a set menu shaped by the season - by what’s growing and grazing onsite at Burradoo Park Farm, and by the local growers and producers around us.

Set inside a beautifully restored 1823 heritage farmhouse surrounded by working regenerative farmland, the intimate 47-seat restaurant celebrates what a farm at its best can offer a kitchen. Led by Group Executive Chef Troy Crisante and Head Chef Rhys Connell, under the guidance of co-owners Darren Robertson and Andy Allen, the kitchen works closely with the land, letting the ingredients lead.

Our menus begin with what’s available at Burradoo Park Farm. The chefs follow the seasons, working with what’s growing, grazing and being harvested onsite, using ingredients thoughtfully with a focus on whole-animal cooking and low waste. For anything the farm doesn’t produce, we work with trusted growers and producers from the surrounding region.

The drinks list follows the same approach, with a strong focus on local producers alongside a small selection from further afield, chosen from people who share the way we think about food and farming.

For group bookings and celebrations, the restaurant offers an of intimate dining space, including the Main Dining Room, Private Dining Room and Kitchen Table. The heritage farmhouse, surrounding farmland and considered menus create a memorable setting for milestone birthdays, engagement celebrations, corporate events and special gatherings with friends and family.