BET YOU DIDN'T KNOW
Chef and ‘Ready Steady Cook’ regular Jacqui Gowan is co-owner and executive chef of The Burlington Bar & Dining.
Jacqui began her training at the then chef-hatted Darling Mills restaurant. She worked her way up to the position of sous chef at 2 Chef-Hat rated Bathers’ Pavilion, followed by 3 years at the respected Garfish seafood restaurant. She finally landed the head chef role at Subsolo, taking the Spanish restaurant to award-winning status.
It was during her time at Subsolo that her Spanish cooking caught the attention of Sydney’s foodie critics & the buzz surrounding her reputation led her to her regular spot Channel 10’s on ‘Ready Steady Cook’. Jacqui enjoys her time on the show because it brings some fun into the kitchen and is an escape from her everyday job.
In her current role at The Burlington Bar, Jacqui works alongside head chef Vio Pramono. Vio brings his own flair and experience to The Burlington kitchen serving his apprenticeship under reputable celeb-chef, Matt Moran.
MORE ABOUT THIS EXPERIENCE
The Burlington Bar & Dining is a neighbourhood favourite that the Crows Nest locals are raving about.
Co-Owners Lela Radojkovic & Jacqui Gowan (executive chef) have joined forces to bring you food you would expect from a fine-dining establishment served with a side of unpretentious character & inviting charm. Out of the Burlington kitchen comes simple, seasonal food – but with a signature twist: classic dishes with a modern edge.
Think dishes like Heirloom tomato salad with spiced labna, tomato granita & crostini; or crisp pork belly with a Waldorf salad--and they're just for entree!
Moving onto mains you will be served up some wholesome delights such as grilled Hiramasa kingfish sautéed cos with peas, beans, sugar snaps & a pea mousse; or homemade pasta with spanner crab, roast garlic, chilli, tomato & pangritata
If it's a steak you're after, boy can they do steak! The chargrilled grass fed sirloin, with potato fondant and bourguignon sauce is delicious!
If you still have room tuck into a chocolate & caramel tart with white chocolate mousse; or for something a little lighter opt for The Burlington ‘Splice’ think silky smooth coconut pannacotta, mango jelly & pineapple sorbet.
The food speaks for itself--just honest, rustic, satisfying food that you'll want to eat again & again!
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