It might be named after one of Scotland's greatest poets, but it's all about the authentic Spanish pub fare at this Collingwood institution.
In addition to head chef Marc Albalate's paella, jamón Iberico (air-dried Spanish ham) and fresh seafood, the Robert Burns now boasts an asado wood grill. Meat fans, get excited. The crew uses the grill, or parrilla, to cook all their weekly rotating cuts of meat. The result is chorizo and steak with an incredible smokiness, and a flavour and texture that can't be beat. Make sure you ask the helpful waitstaff about matching your cut of meat with a top-notch wine. Yep – your Spanish pub meal just got even more delicious.
