Burro Cheese Kitchen
Burro will take your sandwich to the next level. It’s grilled cheese, but not as you know it.
Hey you know what all the cool kids are eating? Grilled cheese. But not your American cheese, Mrs Bairds bread, crusts cut off version. These are “toasties” for grown ups and Burro Cheese Kitchen is churning out some incredible adult interpretations. Housed under the shade of a gorgeous Live Oak, this converted shipping container offers a small but thoughtful menu, the brainchild of owners who worked to a simple but effective formula – love and use good cheese, and good bread.
I would hazard to guess that the liberal use of butter also comes into play with Burro sandwiches. How else would you get such a droolworthy ethereal crust such as this?
That’s their Via 206 – sourdough, cheddar, gruyere & balsamic apricot fig. Oh I’m sorry, was that too simple for you? Alright then, how about their take on a Croque Madame: sourdough with smoked ham, fontina and pesto aioli, topped with a fried egg AND dulce de leche?! Oh it’s crazy, but crazy enough to work. Most of their sandwiches smartly feature a sweet element to help cut through the fat and richness of the cheese.
If you follow me on instagram, you may know I am a HUGE fan of olives (remember the time I ordered this martini?). Needless to say my eyes widened with delight when I saw that I could order a side of marinaded olives and cornichons. Better still, my dining companion Jeff hates olives, so I didn’t have to pretend to be comfortable sharing.
I need to go back to Burro, first to try their Waylon & Willie sanga (that’s Aussie for sandwich) which comprises of aged cheddar, fontina, caramelised onions, peppercorns and spicy maple bacon sauce (!!). Secondly, and most importantly, I need to go back for this:
Yes, they have a grilled cheese that showcases the incomparable brisket from La Barbecue. Now, before you go getting all crazy, I DID go to Burro on a Friday specifically for this, but not early enough, apparently. If you do go and manage to try it, tell me how it tasted, but I bet the answer is something along the lines of “heavenly”.
Want to request a recipe?