Minimum Dips Collingwood - Melbourne

During lockdown, I ordered delivery and received the most delicious cauliflower salad. The eggplant side dish is a must-try, with incredible roasted veggies like broccolini that had amazing flavor. I was so impressed and will definitely be returning!

A choice of the bar area or dining room for food, we chose the slightly less formal front bar space. Same food is served in both 'spots ' but felt more at home in the bar. We were there fairly early on a Friday and therefore quiet and unrushed.<br/ <br/ In the mood for fish and seafood so half a dozen oysters shared between the two of us with the traditional bar food appealing. So fish and chips across the table with the swordfish and broccoli on my side (with a side of thick cut chips to be on the safe side .<br/ <br/ Verdict? Total thumbs up. Quality rather than quantity so do not expect your plate to be overflowing with food. But the oysters were some of the best ever, swordfish yum (you should not be able to go wrong! and thumbs up for the fish chips. Couple of G Ts and generally great meal. Only minor caveat is the fish being placed on top of the broccoli results in the fish oils soaking into the vegetables, removing that fresh, crisp taste. But we 'll be back...

I went to this restaurant last night and was pleasantly surprised by the delicious flavors of my meal. I ordered the spatchcock, swordfish, and cauliflower salad to share and all of them were excellent. The dishes were well seasoned and the portion sizes were just right. I would definitely order them again. I will definitely return to try more items from the menu!

I visited this restaurant for the first time last night and tried the pasta special, wagyu lasagne. It was the best lasagne I've ever had and the service was excellent. I used to always pass by this place thinking it was just another pub, but the food is amazing. I highly recommend it!

Since it was established in 1861, the Robert Burns Hotel has seen various iterations with the most recent being a Spanish themed restaurant. New owner and proud publican, Gerry Nass is making a bold move to refresh expectations of how to enjoy a good time at this local pub. This improved incarnation sets the bar high when it comes to pub dining, and is set to reclaim Robert Burns Hotel’s title as a landmark Collingwood pub. <br/ <br/ A talented new chef duo have joined the crew Celebrated Italian chef, Danny Russo from Russolini is collaborating with former Atlantic Group head chef, David Maclean to reignite the menu. Think modern bistro meets nonna’s kitchen.<br/ <br/ We loved tasting our way through the new menu. To start, the charred octopus was an absolute highlight. The octopus was incredibly tender while retaining a robust structure courtesy of being expertly cooked and well seasoned by the heady squid ink which delivered a luxurious salinity and also enhanced the flavours of the octopus.<br/ <br/ The burrata was similarly delicious. This cheese sensation demonstrated that unforgettable dishes can sometimes be very simple. In this instance, a ball of unadulterated burrata simply paired with pickled persimmon and prosciutto. When the outer solid mozzarella shell was cut, we loved how the creamy interior of soft, stringy curd and fresh cream revealed itself. The sumptuously rich yet sensibly balanced flavours were sensational.<br/ <br/ For mains the fish of the day, (on this occasion, a whole flounder) exceeded expectations. Cooked to absolute perfection, the natural sweetness of the very fresh fish was allowed to shine through.<br/ <br/ Also very notable, was the reimagined chicken parma. Lightly crumbed chicken breast was topped with prosciutto, tomato, melted buffalo mozzarella and served with a side of fries. Simply beautiful and a must have when at the pub.<br/ <br/ You can be friends with salad at Robert Burns. We recommend you try the roast cauliflower salad. This was a true crowd pleaser an amalgamation of caramelised roasted cauliflower florers, burnt leeks, hazelnuts and rocket topped with crunchy pumpkin seeds and heady parmesan. <br/ <br/ Dessert time continued to please. The almond coconut panna cotta was texturally perfect, just barely holding its shape and boasted complexity with a subtle sour 'twang ' courtesy of being served with rhubarb and strawberries.<br/ <br/ The tiramisu was yet again, delicious Traditionally made and utterly comforting.<br/ <br/ On the drinks front, fine wine is available for every palette or if you prefer a stiff drink, there is a solid cocktail and spirit list. An extensive selection of classic Aussie and craft is set to impress with 14 tap beers and ciders and more than 30 tinnies in both standard or longies.<br/ <br/ Located on the corner of Smith and Easey Streets, this new phase in the life of the Robert Burns Hotel is an exciting one. We simply cannot wait to return.