Pizza, beer and a comfortable place to sit: that’s all friends Alan and Sarah Simseker, and David and Noni Bajka – who share a background in hospitality – were hoping for when they created their first restaurant together.
The Burrow offers all three in spades. Hand-tossed pizza dough loaded with upper-crust toppings is what the kitchen, managed by US-import Jonny Lee, is best known for. Among the more creatively-named pies is the Bad Mutherfungi, stacked with forest mushrooms and pancetta, and the Goatface Killah, with confit garlic, sage-roasted potatoes and goats cheese.
There are more inspired flavour combinations yet: Caribbean-style jerk chicken matched with mango; lamb kofta paired with dukkah and smoked fior di latte; and pulled pork with cajun sausage for a wicked interpretation of the meat lover’s.
Non-pizza offshoots – burgers, tacos and salads – are available until 3pm, and on weekend mornings the menu turns over to a pizza-free brunch of waffles, breakfast tagine and bruschetta with homemade bacon jam. As well as Prana Chai and Mörk hot chocolate, the cantina has up to 10 Australian beers on tap, including small-batch kegs from Green Beacon, Nail and Brewcult.
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