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Freshly shucked oysters
Natural 3 each Burlington Kilpatrick's 3.50
Pork & Cabbage Soring Rolls with a salad of enoki & ginger 17
Serrano ham with fresh figs, woodside goats curd, rocket & pinenuts 15
Chicken liver parfait, tomato chutney, watercress & grilled sourdough 16
Raw Salmon with avocado puree, radish, smoked kingfish & apple 17
Squid Ink pasta with a saute of squid, garlic & zucchini ribbons 15/22
Hand Rolled Pasta with butternut pumpkin, baby spinach & binnorie feta 15/26
Gnocchi with cavalo nero, mushrooms, peas, corn & almonds 18/26
Confit chicken thighs with a warm salad of glazed carrots, jamon & onion petals 14/25
Hiramasa Kingfish on panzanella salad 20/28
Grilled calves liver with house smoked bacon & onion rings 18/28
Panfried Bream with clams, creme fraiche & Avruga caviar 29
Herb crusted lamb loin, potato gratin, pimento & rosemary jus 32
Twice cooked 'five spiced' pork belly with seared scallops & coriander 32
Confit duck leg, beetroot, honey baked fig & duck jus 32
FROM OUR GRILL
Cutlet of bangalow pork with sauteed greens & pork jus 28
T-Bone with mushrooms, port jus & pomme frites 250gm 28
Premium Black Angus 120 day grain fed Sirloin 250gm 35/ 400gm 45
Stockyard 36 month old 200 day, grain fed Rib eye on the bone (for two) 1kg 88
SIRLOIN & RIB EYE SERVED WITH TWICE COOKED HAND CUT CHIPS, RED WINE JUS & SAUCE BERNAISE
SIDES:
Twice cooked hand cut chips 8
Steamed greens, beurre noisette & almonds 6 Mixed green salad 6
Rocket, fennel & parmesan salad 8 Extra bread 2
DESSERT:
A selection of Australian & French cheese with honeycomb, apple paste & lavosh 20
Macadamia nut parfait with honey tuille 12
Passionfruit sorbet with fresh coconut 12
Sticky fig and date pudding with house made vanilla bean icecream 14
Hot chocolate fondant with poached banana icecream 12
Strawberry 'Sundae' with hot chocolate sauce 12
'Affogato' vanilla bean icecream, Frangelico, and a shot of espresso coffee 14
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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