Three Blue Ducks at Burradoo Park Farm, Southern Highlands: restaurant review

It takes a village to create a restaurant. At the new Three Blue Ducks at Burradoo Park Farm, around 90 minutes south of Sydney, the cast of characters is not so much a village as a small city. Led by co-owners Andy Allen and Darren Robertson, there’s also group executive chef Troy Crisante (formerly of Quay), head chef Rhys Connell (ex-The Gantry and Sepia), group beverage manager Mem Hemmings, plus the entire Burradoo Park Farm team, whose produce largely dictates the parameters of…