Bundanon x Three Blue Ducks

Saturday 30 May 6pm

In collaboration with Executive Chef Douglas Innes-Will, this one-night, shared-table experience invites guests to gather over an abundant and thoughtfully crafted menu. Guests will experience Darren’s thoughtful, approachable style and the generosity of his cooking, grounded in care for people, place, and produce.

The menu is inspired by Robertson’s Three Blue Ducks repertoire and new dishes developed with Douglas, showcasing the evolution of their cooking and the communities that shape it. Guests will have the opportunity to meet the chefs and enjoy crafted dishes of signature flavours throughout an unforgettable evening set within the landscape of Bundanon.

Cost

Adult $160
Drinks Package $60

General ticket | 3-course dinner:
Arrival canapés & grazing tables
Shared main course feast
Plated dessert

Beverage package:
3-hour package of specially sourced wines and beer for the event
Non-alcoholic beverage package accommodated

Ticket includes Art Museum entry for the day

Location

Bundanon Art Museum
Art Museum Forecourt
170 Riversdale Road
Illaroo NSW 2540

Book

Featuring

Darren Robertson is one of Australia’s best-known chefs, celebrated for his farm-to-table philosophy and love of local produce. He is co-owner and Culinary Director of the acclaimed Three Blue Ducks, overseeing six restaurants across the east coast including the iconic The Farm at Byron Bay and Burradoo Park Farm, opening soon. This latest venture in the Southern Highlands comprises a restaurant, bakery and produce store. A former Head Chef at Tetsuya’s, Darren is also a cookbook author, media personality, ambassador for OzHarvest and the Cancer Council, and Friend of Tourism Australia.