We’ve Found Melbourne’s Best Hidden Courtyard

By Ellen Seah - 08 Nov 2017

Collingwood’s favourite local pub is quietly hiding one of the city’s best outdoor courtyards. We’re a little traumatised that we didn’t know about it sooner.  

Robert Burns Hotel has been serving up mouth-wateringly aromatic Spanish tapas and paella for over three decades (yes, you can bet they’ve got the recipes down pat by now). Walk through the split-space venue, past the open plan kitchen (#goals) and you’ll find one of the best outdoor areas around.

Rustic brick meets sandy timber tables, while the asymmetric roofing lets in slivers of natural sunlight (for your friend who burns easily) and full-facing sun (for your friend that always wants a tan).

Inside, you’ll find a variety of long tables that are ideal for family lunches, or intimate bar tables for date night.

The menu itself is heavily influenced by authentic Spanish flavours. Our pick is the paella which is priced per head (the more eating, the bigger the pan). The Marisco with prawns, calamari, mussels and clams is a traditional option, while the Negra with squid ink, cuttlefish, scallops and aioli is one for an adventurous foodie.

Entrees and tapas options abound with tastebud-tingling combinations including pork belly frite with roast chilli salsa; Galician octopus with capers and paprika; or homemade chorizo with apple and thyme. A range of wood-fire grilled meats are also on offer.

The news gets better too—The Robert Burns Hotel runs half price Paella nights on Monday and Tapas Tuesdays (four plates for $20). Wednesday steak nights will see a wood-grilled rump steak and a glass of rioja hit the table for $25.

Settle in with a drink in one hand and some paella in the other, and we guarantee Robbie will impress. 

Image credit: Michelle Jarni for The Urban List 

Editor's note: This article is proudly sponsored by The Robert Burns Hotel and endorsed by The Urban List. Thank you for supporting the sponsors who make The Urban List possible. Click here for more information on our editorial policy. 

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