Quay Chef Creates Elevated Farmhouse Experience

The new Southern Highlands destination is situated on Burradoo Park Farm, a 600-acre regenerative agritourism precinct owned by philanthropist Annie Cannon-Brookes. The project aims to create a direct link between the farm and the dining experience, moving beyond simply serving food to allowing visitors to engage with its source. This venture will feature three distinct spaces under the Three Blue Ducks brand: a flagship restaurant, a casual cafe and produce store called The Farmhouse, and The Bakehouse, which will offer items like long-fermented sourdough, pies, and pastries. The main restaurant will be housed in a restored farmhouse that dates back to 1823 and will offer a six-to-eight-course menu centered around produce grown on the farm. While Quay's Peter Gilmore is a partner in the ambitious project, the kitchen will be led by Group Executive Chef Troy Crisante. Crisante has a long history with Gilmore, having started as an apprentice at Quay in 2012 and eventually rising to the position of Co-head Chef. His resume also includes time at the three-Michelin-starred The Ledbury in London, as well as Sydney's Bennelong and Firedoor. The collaboration aligns the established philosophies of all involved. Gilmore has long been celebrated for his nature-inspired cuisine and his pioneering work with heirloom vegetables and small-scale producers. Three Blue Ducks has built its brand on a commitment to ethical, sustainable, and locally sourced "real food," with existing farm-to-table operations in locations like Byron Bay. This project is a key part of Annie Cannon-Brookes' broader vision for the Southern Highlands, transforming her agricultural holdings into a center for food education and agritourism. Her investment and philanthropic vehicle, SMART Collective, focuses on creating a functioning food ecosystem where visitors can see regenerative farming practices firsthand.