Quay Chef Opens New Restaurant
A former Quay chef is collaborating with Three Blue Ducks to create their "most elevated experience yet" at a transformed Southern Highlands farmhouse. The partnership signals one of 2026's most anticipated fine dining openings.
The new Group Executive Chef for Three Blue Ducks is Troy Crisante, who spent over a decade at the celebrated Sydney restaurant Quay. Crisante began as a fourth-year apprentice in 2012 and worked his way up to the position of Co-head Chef under the legendary Peter Gilmore. His resume also includes time at three-Michelin-starred The Ledbury in London, as well as Sydney fine-diners Bennelong and Firedoor. The project marks a significant expansion for the Three Blue Ducks group, known for its focus on sustainable and ethically sourced food. Founded in 2010 in Bronte, the group now operates restaurants across New South Wales and Queensland, including a notable establishment on a farm in Byron Bay. Co-owners Darren Robertson and Andy Allen will be working with Crisante to shape the new venue's culinary offerings. Set to open in April 2026, the new venue is located on Burradoo Park Farm, a 600-acre regenerative agriculture precinct. The establishment will feature three distinct spaces: a flagship 50-seat restaurant in a restored 1823 farmhouse, a casual cafe and produce store, and "The Bakehouse," focusing on sourdough, pastries, and pizzas. The restaurant's menu is being developed to feature six to eight courses centered around produce from the farm, with a "whole-animal philosophy." Crisante's Italian heritage is expected to influence the menu's simplicity and respect for ingredients. This venture joins a growing list of acclaimed dining experiences in the Southern Highlands, including Eschalot Restaurant and Bistro Sociale.
