An old school suburban pub with one serious steak menu
From a quick glance The Burwood Inn looks like your classic old school suburban pub, and it kind of is except for one minor detail. It comes with one freakin’ awesome menu.See our handpicked guides to Newcastle
Tucked down Berner St in Merewether The Burwood’s been around forever, don’t have the exact dates, but it’s been keeping the young and older folk of Merewether,
and beyond, hydrated and entertained for a long time.
In 2009 owners Ty and Julianne Burford moved in and shook things up with every space throughout the pub getting a revamp. Nothing too slick and fancy, instead a merging of contemporary with a cosy-at-home kind of feel.
The restaurant and courtyard area is another story. A smart fitout matched to a sophisticated menu that would give any gastropub in the UK a run for its money. Chatting to Ty, who’s been in the restaurant/bar scene forever says, “it’s a simple formula, good food, good service in a comfortable setting is pretty much what it all comes down to”.
Checking out the menu it’s fair to say it’s meat heavy, and that’s what The Burwood has become renowned for. Big, juicy Rumps, Sirloins, Scotch Fillets and Rib Eyes, all cooked to your liking and served with hand-cut chips, green beans plus your choice of house-made Café de Paris or Truffle butter, Horseradish crème fraiche, Port jus, Smoky Chipotle BBQ, Chimichurri or Green Mustard sauce.
Sweet & Sour Pork, fried shallots and coriander
Whilst the meat is a standout the rest of the menu has some big highlights, like the Sweet & Sour Pork, don’t be confusing this with your Chinese takeaway version, it’s insanely good. There’s also the Chicken Liver Pate, which takes you up to pate heaven, oh and the Pork Belly, that was next level. Basically you can’t go wrong with whatever dish you choose and best yet the servings are generous, so come with an appetite.
With Ollie Ferguson in charge in the kitchen and Michael Knott, formerly of the Hilton in Sydney, taking charge of the service area it ticks all the boxes when it comes to foodie experiences.
Confit Pork Belly, with black eye pea cassoulet, apple chutney and roast eschallots