The Farm Byron Bay

What The Farm Byron Bay is

The Farm Byron Bay is a working regenerative farm on 80 acres, or about 32 hectares, at 11 Ewingsdale Road in Ewingsdale, roughly ten minutes by car from the centre of Byron Bay in northern New South Wales. It opened in 2015 under the motto “Grow. Feed. Educate. Give back.” and works as a cluster of small businesses on one property rather than a single restaurant: the Three Blue Ducks restaurant and produce store, The Bread Social bakery, Baylato gelato, the Poppy and Fern florist, a plant nursery, Oliver’s Hens pasture-raised eggs, the Byron Fermentary and a market garden run by the Growers Collective.

Entry is free. Visitors walk the dirt roads between paddocks of pigs, cows, sheep, miniature goats, chickens and ducks, watch the 10am animal feeding, pick up bread or gelato and either sit down at the restaurant or spread a picnic rug on the lawn. Everything grown by the producers on site is spray and chemical free, and the restaurant kitchen plans its menu around what the neighbouring paddocks are producing.

The reel above calls it Byron Bay’s cutest farm restaurant. What the sources support is that it is the region’s best-known farm-to-table site and the flagship of the Three Blue Ducks group.

Who is behind it

The Farm was founded by Tom and Emma Lane, a husband and wife who grew up on farms in Australia and England. The origin story the family tells is that their three-year-old daughter went missing on their own property in Federal and turned up in the vegetable garden eating green beans, which set them thinking about a farm that could feed and teach the public. They bought the Ewingsdale land, opened in 2015 and invited the Three Blue Ducks team to run the restaurant. In 2020 the Lanes sold The Farm to a group of local investors, as reported by The Echo, and the businesses on site continued.

Three Blue Ducks started in Bronte, Sydney, in 2010, founded by Mark LaBrooy, Chris Sorrell and Sam Reid-Boquist. Darren Robertson, Jeff Bennett, Andy Allen and Paul Dewhurst joined as owners later, and Andy Allen, who won MasterChef Australia in 2012, came on board specifically for the Byron opening. The group now runs restaurants across New South Wales and Victoria and describes Byron as its flagship. In 2025 a group executive chef, Daniel Cooper, took over the menus and moved the Byron kitchen further toward open-flame cooking.

Awards and press

• Gourmet Traveller: Best Regional Restaurant 2015, awarded to Three Blue Ducks at The Farm shortly after it opened.
• Regular coverage in Broadsheet, Urban List Byron Bay, Byron Magazine and visitnsw.com, the state tourism site.
• The Three Blue Ducks owners fronted a Network Ten television series of the same name, and the Byron farm appears in it.

The Chef’s Hat awards the group holds were given to its Sydney restaurants, not the Byron site, so I have not listed them here.

How a visit works

There is no ticket and no set route. Most people arrive in the morning, walk the loop past the paddocks, feed the animals at 10am, then eat.

• Three Blue Ducks: an all-day restaurant seating about 90, with a wood and coal fire at the centre of the menu. Breakfast runs to 11am, then an all-day menu of oysters, coal-roasted scallops, Murray cod, charcoal chicken, steaks and a smoked lamb shoulder to share. Dietary symbols on the menu cover gluten free, dairy free, vegetarian, vegan and nuts, and the seafood is marked as Australian sourced.
• The produce store: attached to the restaurant, selling vegetables from the farm, eggs, honey, preserves, bread, local pantry goods and wine. Local guides recommend arriving before 9am for the best selection.
• The Bread Social: a bakery for croissants, scrolls, doughnuts, bagels and lemon tarts, which is the cheapest way to eat here if you take a rug to the lawn.
• Baylato: gelato, open 10:30am to 4pm, beside the timber playground.
• Farm tours: a one-hour guided walk with a farmer on Thursday to Sunday mornings, daily in peak periods, plus the Into the Paddock experience at 10:45am where you hand-feed ducks, chickens, lambs and goats. Both need a booking.
• Kids programs: pony rides on weekend mornings and Mini Farmers holiday days for ages five and up.

What I saw when I filmed

I visited in June 2026, the Australian winter, and filmed the animals, the gardens and a meal at Three Blue Ducks, which is what the reel above shows. I did not do the guided tour.

What it costs

Prices are in Australian dollars and the menu changes with the season. The figures below are from the Three Blue Ducks and The Farm websites in September 2026.

Item	Price
Entry to The Farm	Free
Breakfast plate at Three Blue Ducks (eggs, avocado toast, nourish bowl)	19 to 26 AUD, about 12 to 17 USD
Sourdough with butter and jam	12 AUD, about 8 USD
Coal-roasted scallop, each	12 AUD, about 8 USD
Crispy-skin Murray cod	46 AUD, about 30 USD
Charcoal chicken	45 AUD, about 29 USD
Smoked lamb shoulder to share	125 AUD, about 80 USD
Cold-pressed juice	10 AUD, about 6.50 USD
Guided farm tour	15 AUD adults, 10 AUD children, about 10 and 6.50 USD
Pony ride	20 AUD per child, about 13 USD

Local guides put breakfast for two with coffee at 70 to 90 AUD, about 45 to 60 USD. A 10 percent surcharge applies on weekends and 15 percent on public holidays. The bakery and gelato counter are the budget options.

Do you need a reservation

For the farm itself, no. For the restaurant, it depends on the day.

• Walk-ins are welcome and work well on weekday mornings.
• Weekend breakfast and lunch are busy; a booking through SevenRooms on threeblueducks.com saves a wait.
• Weekend dinner should be booked. Three Blue Ducks Byron: (02) 6190 8966.
• Farm tours and Into the Paddock: book on thefarm.com.au. The Farm office: (02) 6684 7888, info@thefarm.com.au.

Getting there

• Address: 11 Ewingsdale Road, Ewingsdale, NSW 2481, Australia.
• From Byron Bay town: about 10 minutes by car along Ewingsdale Road, or 15 to 25 AUD by taxi or rideshare.
• By bus: Blanch’s route 640 from the Byron Bay interchange toward Mullumbimby stops near Byron Central Hospital, a short walk away. Timetables at blanchs.com.au or 02 6686 2144.
• From the Gold Coast Airport: about 1 hour 20 minutes by car. From Brisbane: about 2 hours. From Ballina Byron airport: about 15 minutes.
• Parking: free on site, with two electric-vehicle chargers. It fills on weekends and in school holidays.

Before you go

• Go early. The produce store opens at 7am and the popular items sell out by mid-morning. The animal feeding is at 10am sharp by the Wishing Well.
• Dress for a farm. Dirt roads, paddocks and mud after rain. Closed shoes, a hat and sunscreen.
• Dogs on leads are fine outdoors, not inside the restaurant.
• Kids are the point. Playground, ponies, goats, gelato. Weekday mornings are calmer than weekends.
• Bring a rug. Picnics on the lawn with bakery food are allowed and are the cheapest way to spend a morning here.
• Pair it with Zentveld’s. The coffee farm at Newrybar is about 15 minutes south and runs a Friday tour for 35 AUD; see my Zentveld’s Coffee Farm visit.
• Check the hours before you go. The hours on this page come from the venue’s public listings, which drift, so confirm on Google Maps or the venue’s own channels before a special trip.

Watch the visit

The reel above is the short version of this morning at The Farm, animals and plates included. For everything else I filmed on this trip, open my map or browse the rest of the Australia recommendations.