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Freshly shucked oysters served natural 3.00 each
Jamon & Manchego croquettes, smoked paprika aioli 3.50 each
Mushroom and chestnut soup with a truffled creme fraiche 14
Beetroot carpaccio, Woodside goats curd, walnuts, radicchio, honey dressing 15
Grilled sardines and octopus with pepperonata, kipfler potato & olive oil emulsion 16
Twice cooked pork belly with seared scallop, fennel, Pedro Ximenez sauce 17
Duck & hazlenut terrine, parfait with port wine jelly & endive salad 18
Spanner crab fettucine with lobster bisque, chilli, lemon and parsley 23/35
Pumpkin, pine nut and three cheese lasagne, baby spinach, nutmeg & sage 26
NZ King salmon with paella, saffron, peppers, oregano and pea puree 30
La Ionica chicken breast & braised leg, Congo potato gratin, carrots, brussel sprouts 28
Machleay Valley rabbit sausage, soft polenta, cavolo nero and grape relish 33
Roasted neck & confit lamb shouler, celery cream, Jerusalem artichokes, spring onions 29
Steak & kidney pie with pan fried liver, onion & speck, red wine jus 28
FROM OUR GRILL
PREMIUM BLACK ANGUS 120 DAY GRAIN FED SIRLOIN 250gm 35 400 gm 48
STOCKYARD 36 MONTH ONLD 200 DAY GRAIN FED Rib Eye on the bone 1KG 110
(Recommended for two/three & includes your choice of side dish)
BLACK ANGUS AND STOCKYARD SERVED WITH HAND CUT CHIPS, RED WINE JUS & SAUCE BEARNAISE
SIDES:
Twice cooked hand cut chips 8
Steamed greens, beurre noisette & almonds 6 Mixed green salad 6
Rocket, fennel & parmesan salad 7 Extra bread 2
DESSERT:
Creme caramel with Pedro Xiemenez, raisins, sabayon and praline 16
Corella poached pears, vanilla pannacotta & pistachios 15
Flourless chocolate cake, sorbet and white chocolate foam 15
Raspberry mousse and 'peanuts' 15
'Affogato' vanilla bean ice cream served with Nocello liqueur & a shot of espresso 14
A selection of Australian & French cheeses with honeycomb, apple paste and lavosh 10
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“It’s all about casual dining done well; we want people to have a great meal with friendly service”. Burlington is all about the options.
“It’s a simple bistro done with a little bit of a twist so you can have everything in a small or a large size. You can drop in for a bowl of soup, or you can do a full-blown make-your-own degustation. You can use the restaurant however you want” Diners are able to select between smaller and larger sizes for their dishes and Lela recommends patrons share at least 3-5 courses.
The inspiration for Kemp’s menu draws on Spanish, English, Italian and French cooking. Burlington continues Kemp’s tradition of “peasant food cooked superbly”, as well as his influence on seasonality, sustainable farming and the use of lesser-used cuts of meat. On the plate he artfully marries sophisticated Gallic classics with fresh modern tastes and heart-warming British comfort food.
“I love the simplicity of the presentation and the depth of flavours. Most dishes are available in two sizes and virtually all the wines are available by the glass in very European-style carafes at different sizes. Its both amazing and applaudable”.
Franz Scheurer Australian Gourmet Pages Newsletter March 2008
The website has also awarded Burlington Bar their Dish of the Month for February 2008 for the popular Brawn, Pig's Ear Beignets and Remoulade.
“We’re certainly impressed, whether it’s with the spaghettini with clams, jamon, parsley and chilli, the dry-aged rib-eye with hand-cut chips and Bearnaise, or the outstanding brawn on Remoulade, topped with pig’s ear beignets that’s sure to keep Kemp’s legion of offal-worshipping fans very happy.”
Pat Nourse Australian Gourmet Traveller April 2008