THREE BLUE DUCKS
Burradoo

Burradoo Park Farm is a 600-acre regenerative property just outside Bowral, and home to three distinct Three Blue Ducks venues — The Bakehouse, The Farmhouse, and the Three Blue Ducks restaurant. What's grown and raised with respect for the land flows directly into our kitchens.

The Bakehouse The Farmhouse The Restaurant

Three Blue Ducks
at Burradoo Park Farm

Burradoo Park Farm is a 600-acre working regenerative property just outside Bowral in the NSW Southern Highlands — and home to three distinct Three Blue Ducks venues: The Bakehouse, The Farmhouse, and the Three Blue Ducks restaurant. Working with the seasons and in partnership with farm owner Annie Cannon-Brookes, the produce grown and raised here with care and respect for the land flows directly into our kitchens. Together, it's a place to eat well, spend a full day, and leave knowing exactly where your food came from.

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The Bakehouse

Slow bread for slow mornings.

A proper artisan bakery focused on long fermentation and flavour. Sourdough, savoury and sweet pastries fresh from the oven each morning, inspired by the farm and the seasons.

Open daily: 7am-3pm - Takeaway only

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The Farmhouse

Farm fresh. Every day of the week.

Part seasonal café, part produce store. Breakfast and lunch shaped by what's growing on-site, paired with a retail store stocked with Ducks’ goods, Burradoo Park Farm produce and products from local makers we can't get enough of.

Open daily: 8am–5pm - Walk-in's welcome

Bookings available Mon–Fri, 8am–11am

Kitchen closes 3pm Mon–Thurs / 4pm Fri–Sun

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Three Blue Ducks

An invitation to taste the season. Opening soon.

Our restaurant, located inside a restored 1800s farmhouse, offers an intimate set-menu experience shaped entirely by what's growing, grazing, and being harvested just steps away.

OPENING SOON

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REGENERATIVE FARMING

Founded by Annie Cannon-Brookes, Burradoo Park Farm is a 600-acre working regenerative farm — a place to rethink how food is grown, prepared and shared. Much of it is open to wander.

HYPER-LOCAL PRODUCE

Across the land you’ll find grazing livestock, market gardens, orchards, hives and more. All working together as one living system. What’s grown and grazed onsite flows into the kitchen.

SEASONAL MENUS

Our food is centred around simple, seasonal ingredients designed to be fresh, nourishing and full of flavour, with dishes guided by what’s ready to harvest.