Troy Cristante's Refined Dining at Three Blue Ducks Burradoo

0:00From Sydney, this is your March 5th update. The Three Blue Ducks Group has hired Troy Christante, the former co-head chef at Sydney's Top Rated Quay restaurant, to run their newest spot in the first Southern Highlands. This upscale venture, called Three Blue Ducks Burrdu, transforms an old farmhouse into a 50-seat dining room overlooking a 600-acre farm. It opens in April and promises their most refined dining experience yet. The restaurant sits on Burrdu Park Farm, an agritourism site owned by billionaire philanthropist, Andy Cannon Brooks. Christante plans a 6-8-course set menu that shifts with the seasons, highlighting fresh farm ingredients like smoked beef, spring lamb, or sour berries. Each course will focus on one key ingredient, often using multiple parts of the same animal. Owners Darren Robertson and Andy Allen see this as a big step up after 15 years in business. They wanted someone to elevate their game, without losing the simple, wholesome vibe that defines their brand.

1:01Christante's arrival is already sparking changes across their other locations, from menus to teen culture. Christante spent 15 years at elite Sydney spots, like Ben Along, Firedoor, and Key, where he worked under Chef Peter Gilmore until it closed after. Nearly four decades. He calls this move a once-in-a-lifetime chance, especially since his dad lives nearby in the Highlands, and he visits often. Meanwhile, the restaurant will launch alongside the group's new bakery and casual cafe, called the Farmhouse, right next door, both in April. Expect farm fresh stories on plates, with plenty of finesse and thoughtful touches. This DNA story is thanks to our sponsor details in the description. Your pillow, your podcast, your moment, made for listening in bed. S-O-L-L-I-SoliPillow.com