Brunching Down Under at Burke & Wills

You’re guaranteed a good weekend meal no matter what you order at Australian Burke & Willis on the Upper West Side
Burke & Willis

Burke & Willis’ Floater Pie.

Chances are, if you’re craving a little Australian food on a lazy Sunday, you’re not going to have much luck on GrubHub — there are only seven Australian restaurants in all of New York City.

If you’re able to somehow rub the sleep out of your eyes and button down a shirt, head to Burke & Wills on the Upper West Side. Even if it’s a trek, it’s an experience worth the long commute.

At the front of the house, you can opt to belly up to the long bar or a cozy two-top and help yourself to a rotating variety of raw bar selections like oysters, little neck clams, shrimp cocktail, or Jonah crab claws.

In the back dining room, you’ll find slate gray banquets and distressed stained wood floors situated under a glass atrium, creating exactly the type of airy vibe you want with your brunch.

Start with one of the restaurant’s most fun and unique offerings by personalizing a Bloody Mary.

You can chose everything from the level of spiciness to the flavor of the salt on your rim and the accoutrement on your stick, whether it be shrimp, olive, or pickle. This spicy cocktail — even in virgin form — is like a tiny meal in itself.

Appetizer choices are entirely of the healthy variety. The avocado smash is made with tomato, frisse, pickled onions, and feta, and the highly unique vegetable hash is composed of rainbow carrots, peas, and mushrooms.

You will also be offered a complimentary chocolate croissant. Take it.

Next, you’ll be presented with a tough decision: choose from Swagman’s breakfast made with two eggs, hanger steak, pork belly, and roasted mushrooms; traditional or lox benedict; grilled cheese with truffle pecorino; beer battered fish and chips; a burger with bacon, cheese, onion, pineapple, pickled beets, and fried egg; or the restaurant’s signature pie floater, made with steak and mushroom pie over mushy pea and bacon soup.

No matter which way you go, as they say in Australia, it's sure to be ace.

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