Episode Details

Troy Cristante, former co-head chef at Sydneys Quay, joins Three Blue Ducks group to helm their new upscale dining spot, Three Blue Ducks Burradoo, in the Southern Highlands. This fifty-seat restaurant, set on Burradoo Park Farm, offers a six- to eight-course set menu featuring seasonal ingredients, with a focus on sustainability and local produce. Cristantes arrival signals a significant evolution for the group, influencing changes across their other locations. The restaurant opens in April, accompanied by a new bakery and casual cafe, The Farmhouse.

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