When four good mates have 50 years of hospitality experience between them and a collective passion for bars, opening their own is the logical public service. Jonathan Williams, Bryce McDonough, Pilin Doungkeaw and Chau Tran did just this in De Mestre Place, a little laneway off George Street.
Burrow Bar is a long, narrow space that used to be an open office. In the process of stripping away plasterboard, the guys uncovered federation-era sandstone walls. Choose a seat at the bar or settle into a French provincial-style sofa up the back.
The drinks list switches up every couple of weeks. The barrel-aged cocktails sell out fast, and the shrubs (tangy, refreshing drinks made from vinegar-based fruit syrups) are popular too. The team also makes its own infused liqueurs and rums.
The signature dish is the Baby Reuben Double: twin Reuben sandwiches built from the ground up; the team bakes the rye, corns the beef, sauers the kraut and pickles the veggies on-site. Also made on-site are marmalades, grenadine, cold-pressed fruit juices, and even soda water, specifically with the right carbonation for the bar’s drinks.
We do not seek or accept payment from the cafes, restaurants, bars and shops listed in the Directory – inclusion is at our discretion. Venue profiles are written by independent freelancers paid by Broadsheet.