Burlington Bar and Dining, Crows Nest
My second visit…
From the outside of the restaurant, the Burlington looks like a small, modern and rather unassuming location. I decide to make a return visit to Burlington to show my international visitor the simple, yet flavoursome cuisine served here.
Upon entering, you would assume the restaurant to be only one room seating around 50 or so people, but to my visitor’s surprise, he was surprised at how large the restaurant was.Don’t be fooled. A trip to the washroom will talk you on a 30 second journey past three separate dining rooms and a full bar!
On my first visit to Burlington, I was quite impressed at the fact that I was given the choice of an entrée or main course size for majority of dishes on the menu. This gave me more freedom to try more dishes, and it avoids the restriction for most diners where you wish you could try more of the entrée dishes.
Each table is served with fresh slices of multi-grain bread. I love how the bread was FULL of grains. It made the bread consumption a lot more fun, trying to chew through each grain and trying to work out what type of grain it was (possibly this is just a Teresa-thing.)
For entrees, we decide to order TWO to share… (price displayed include both entrée & main sizes)
Hiramasa kingfish on panzanella salad - 20(e)/28(m)
Confit chicken wings, seared scallops, apple & pear salsa - 14/25
Everyone agreed both dishes were delicious, the only drawback may have been the size! We finished both in a jiffy! The portions of the entrée would be good for those that may want to try more dishes but not eat as much.
Premium Black Angus 120 day grain fed sirloin - 250gm/35 400gm/45
Platter of mustard
Served with hand cut chips, red wine jus and sauce bearnaise.
D orders the steak as he has craved to taste top Australian beef. The steak was rare and rather bloody, but for D, it was perfect. I ask him why, and he responds with “Because I love steak. If there was no risk to eating raw beef and it were socially acceptable, I would order it raw everytime. That said, my rare steak was cooked to order here and was flavorful, juicy and satisfied my caveman sensibilities.”
The steak was presented with a platter of mustard options, which D was surprised to see at first, but then became a BIG fan of. “Spicy stoneground mustards taste great on steaks.”, he exclaims.
Tonight, I am also dining with my favourite 2, Bubble and Favourite (names too cutesy?) and us all, being of the mind to share and share alike, tasted and opined on each other’s entrees/mains throughout our dinner.
Pan seared tuna loin with roasted red peppers, jamon & saffron - 18/29
The pan seared tuna loin with roasted red peppers, jamon & saffron was tasty and the presentation was nice, but it’s not really something to order again. After trying, we all agreed.
Raw salmon with avocado puree, radish & smoked bonito - 15/22
Favourite’s Raw salmon with avocado puree, radish & smoked bonito looked more like a mural than a plate of food. It was a heartbreak once we started devouring at the mural. It was beautiful in presentation and just fresh and tasty to eat as it looks.
Crisp pork belly with confit of savoy cabbage
Bubble’s crispy pork belly was the favourite of the night for some, mostly due to the crackling (nomnom!) – well for me anyways. He’s the toughest critic when it comes to pork belly. Apparently, he orders pork belly most of the time he goes out dining (which is quite often). This tough critic found the pork belly to be “satisfactory.” D, on the other hand, was quickly falling in love with the crunchy pork skin. It was crunchy at first and melted in your mouth in the way that hog fat and skin should render.
And as the boys moaned about being way too full, us girls maintain we have a second stomach for desserts, so we order away…
Tiramisu - 12
I forget what spirit was in this tiramisu, but it has a surprisingly strong alcoholic flavour, which was different and in a GOOD way.
Banana split with honeycomb & hot chocolate sauce - 12
As we ate this, it brought back childhood memories, where my brother and I would make our own banana splits and douse the banana with a HEAP of chocolate sauce and ice cream and 100′s & 1000′s. I really enjoyed the honeycomb in this dessert the most. It gave everything a nice crunchy adventure whilst consuming it.
But for D, he never fails to end his dining experiences with a nice cup of coffee + biscotti.
The food was good. The company was good. The atmosphere was good. The service was good. I want to go back (again). And as they write on their website:
“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.”
I’ll cheers to that! 
Burlington Bar and Dining
6 Burlington St,
Crows Nest NSW 2065
Tel: 02 9439 7888
Web: http://www.burlingtonbardining.com.au
Author
By teresa
Teresa lives in New York City. She's originally from Sydney, like the rest of the EST crew, but crossed the Pacific to explore the culinary delights of the United States. In a country known for artery-clogging, cholesterol-filled, join in on Teresa's culinary adventure!
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This article was written on 28 Jan 2010, and is filed under Dinner, European, French, Spanish, Sydney, Lower North Shore.
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Confit chicken wings, yum!
burlington is top notch…
i particularly love the butter then give with the bread.. you usually find yourself rationing butter at most places but at the ‘burlo’ your free to spread to your hearts content (i am a serial butter spreaderer lol)
curious as to whether you received a special chefs amuse bouche?
fine food in a more casual experience.. love places like these.. reminds me a lot of Etch
Amazing, I have been discussing going to this restaurant with my girlfriend for a while now. I am very impressed at your site, it’s outstanding.
I like it when a place can actually cook your steak as requested. Too often the rare and medium rare come out medium-done!
oh man i really want to try the confit chicken wings too!
The chicken wing dish looks delish! And the tuna looks like haloumi in that photo
Mm look at that crackling! And a good banana split is always a winner. I wasn’t wowwed the first time I went here ages ago, I think my expectations were too high after eating at Balzac. This makes me want to give it another go!
New target locked…
And it’s not just you, I take far too much pleasure in analysing and eating the starter bread too. Even though most everyone else disregards the bread…waste not, want not, I say
Haven’t seen a banana split at a restaurant in a while, looks like a pretty classy take (no 100s and 1000s =P)
Wahhhhhh!! Soo close to mee and I still have not tried yet!! Everything looks soo good and the sound of that steak and those desserts omggzzmmmm
I love this place! I haven’t been for a while but I remember I got the steak last time and it was fantastic (so were the hand-cut chips too!) Confit chicken wings and the pork belly both look amazing – I think it’s time for a return visit for me =D
Think I may have to bring my husband here even just on the premise of the banana split – his favourite!
This is one of my options for a birthday function that I’m planning, apparently Eton Mess is available as a dessert if you have a function.
I went there shortly after you posted this. Thank you for the Pork Belly recommendation; it was outstanding! I was also quite impressed with their Gnocchi entree. I would recommend staying away from their lackluster Nectarine Bellini though.
.-= Ben´s last blog ..Love or Hate Valentine’s Day ? =-.