Burlington Bar & Dining

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Reviews of Burlington Bar & Dining

  • Lucrece
    Lucrece  Foodie   940 reviews
    I think that the best thing about this restaurant is the wine list. There are so many to choose from, and you have the option to buy them by the glass, half bottle or bottle. The food, unfortunately, was very mediocre, and the meals were very small for the price. I ordered steak, and when it arrived it was overcooked, almost like leather. The chips that accompanied it, however, were delicious!

    3 years ago

  • Les
    Les   9 reviews
    Good location, nice setting, but doesn’t live up to the hype I am afraid! Food and service were ok, but there are many better places to eat on the North Shore.

    3 years ago

  • Richard F
    Richard F   4 reviews
    This is the worst dining experience I have had for a long time. The service was almost non existent - simple requests like bread and water failed to appear. The staff all looked unhappy. I could not find an entree that appealed at all. Further, we sat near the bathrooms, which had a very unpleasant smell drifting out. I would not recommend.

    4 years ago

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Editorial Reviews

  • The Burlington

    Simon Thomsen

    Tuesday, April 08, 2008

    The Kemps of Restaurant Balzac launch another cracking bistro, adding sparkle to life on the northside.

    Of all the chefs with expanding empires in Sydney, Melbourne and around the world, Matt Kemp is the one I'd most like to see succeed. If despots cooked like this, I'd be calling for more to rule the planet. Here are two simple reasons to cheer him on: Kemp's food is both utterly delicious and astonishingly good value. I could add it's also occasionally complex yet elegantly simple, enormous fun and demonstrates a wonderful talent for elevating humble ingredients above their status. Consider his ode to pig, a good old-fashioned brawn, aka jellied pig's head, served as a "terrine" ($12/$18). Making it is a two-day labour of love and a reminder of an art that has undeservedly fallen out of fashion. The end result is a handsome tile of lush, lemony jelly encasing chunks of pink, sweet, salty and smoky trotter, hock and cheek, plus finely chopped vegetables. Beside it is a tangy, creamy, finely grated remoulade, with gelatinous and crunchy slivers of crumbed pig's ear balanced on t...

    Source: Sydney Morning Herald

    Full review on Sydney Morning Herald

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