Rockpool Bar & Grill

Wednesday, May 25, 2011
Rockpool Bar & Grill – Crown Complex, Southbank, Victoria, Australia
Burger:
David Blackmore’s Mishima Burger
Serviettes:
3
Dress Code:
Formal
Sleepiness:
21 minutes
Would we recommend:
Go Now!
Price:
$24
Summary

If someone were to ask you where they should go for a good steak in Melbourne, chances are Neil Perry’s famous Rockpool Bar & Grill will be at the top of that list. Having made it to our very own Top 10 for 2010 with his David Blackmore’s Full Blood Wagyu Hamburger, we were very eager to sink our teeth into another one their renowned beef burgers. This time opting to use a Mishima beef pattie instead of the much loved David Blackmore Wagyu beef. What’s Mishima beef you may ask? Mishima is a Japanese produced beef that is regarded as rarer and pricier than the well known Kobe beef. Best described by David Blackmore as the “Original Native Japanese Cattle,” Mishima cows are thoroughbred in Japan and aren’t ever crossed with European breeds. The island on which they graze exists in relative isolation, whereas Wagyu beef is the result of crossbreeding these Mishima cattle with European Angus. With the addition of the new beef nothing else has really changed in the burger. It came on a toasted brioche bun with peppery onions, zuni pickles and tomato and lettuce on the side. Now before you go rushing into Rockpool be sure to check their website or our Facebook for updates- the Mishima Burger is incredibly rare and only appears on the bar menu approximately 4 to 5 times a year.

Comments
“You really can’t go wrong when heading to Rockpool for a meal. Although this was basically a simple pattie change on the renowned and delicious David Blackmore Wagyu Burger, this rare and almost unknown Japanese beef gives the burger a completely new life. The Mishima beef pattie was something new and different to anything I have tried before, with a more rustic style coarsely ground beef consistency. Perfectly cooked and juicy, this pattie has a real meaty dominate flavour about it. Although the pattie is the only change from the Blackmore burger they really seem like two completely different burgers. One isn’t better than the other, I guess it comes down to what you prefer. Another win for Mr Perry.”
“Just an outstanding and meticulously orchestrated burger. I opted to leave out the lettuce and tomato in order to concentrate on the distinct flavours that the beef, chutney, pickle and onion all offer. The beef was a large, thick patty that oozed juice and flavour that was in perfect ratio to the acidic pickle and spicy onions. The bottom of the bun had dissolved by the end of it but I couldnt care less; it’s just the price you have to pay for all that juice!”
“I was so happy that we came back again. I was a bit curious to see if they could deliver a better burger than their Wagyu version- keeping in mind this was in my top ten from last year. The burger was fantastic; a thicker pattie meaning more meat, more intense flavours and the pickles and onion, in true Rockpool fashion, were great. I don’t think this burger is better than the David Blackmore’s Wagyu Burger, in retrospect I think they are just two different types of burgers. This one just has more meatiness about it. Its a bigger burger for a bigger appetite and in some ways dominates over the all the other flavours inside, whereas the Wagyu Burger is a bit more delicate and is not as filling. Either way the winner is the Rockpool for creating such a good burger. Loved it.”
“The thing that stood out to me in the burger – as it should have – was the meat. The beef was incredibly flavoursome, juicy and ground quite coarsely without it all falling apart (meaning they’ve cut the mince properly with the grain). The spicy onions were the second thing that stood out, but not in the best way. Normally I would’ve eaten this kind of burger without the side of tomato and lettuce (and I did). But in this case I actually think that they might have helped to balance out all those really intense flavours of onions, pickles and beef. Or… I’d probably chuck the whole lot and just devour the amazing beef and bun on their own. The David Blackmore’s Mishima burger is a truly special experience that every serious burger lover should endeavour to sink their teeth into.”
Rockpool Bar and Grill on Urbanspoon


Burger Edge

Wednesday, May 11, 2011
Burger Edge – Shop 13, The Chevron 519-539 St Kilda Road,
Melbourne, Australia
Burger:
The Meat Lover
Serviettes:
2
Dress Code:
Casual
Sleepiness:
9 minutes
Would we recommend:
Don’t expect much
Price:
$10.50
Summary

Well, we had to do it. Finally we did another burger franchise. With a lot of our readers telling us to get down there and give Burger Edge a go, we knew we had to do it and see first hand how they pump out their burgers. The St Kilda Rd Burger Edge is tucked away in a little nook in The Chevron apartments. It was cosy, smelt of decent burgers (always a positive) and had friendly staff. After much dispute on which burger we should eat, we decided that the dude at the counter should settle it. He recommended we go for the Meat Lover Burger that had Prime beef, short rindless bacon salami, ham, tasty cheese, salad, and BBQ sauce. We also grabbed some chips with “Mexican” seasoning salt.

Comments
“You know what, this one actually surprised me a little as I wasn’t expecting much from this place. I thought this would be just another burger franchise thats popped up over night with not much to offer. I tasted the beef pattie on its own and it was a little under seasoned, but you probably wouldn’t notice because of the spicy salami overpowering most of the burger. Overall it actually wasn’t so bad and all the ingredients came together pretty well.”
“I found this burger to be very neat and tidy. All the ingredients were in proportion to each other resulting in a decent bite, each and every bite. We did order the meat lovers so I can’t complain that there was too much meat, but jeez there is a lot of meat in this burger! The bbq sauce complimented and added an extra smokiness, which I dont usually like, but in this case worked a treat. It was only my first burger here and I believe it’s better than Grill’d.”
“This burger did nothing for me. The Salami was the most dominant flavour and probably, in a way, the highlight on what was an average burger. The pattie was dry and a little bland. We chose the white sourdough bread, which we thought was a good choice, but it turned out to be a little dry. The red onion was tasteless but the lettuce was nicely prepared and presentable. Highly recommend trying the chips with Mexican seasoning. Would I have it again?…No.”
“We didn’t have to wait too long for this one. The burgers were ready to rock’n'roll after a couple minutes – which is something I’m always suss on. Anyhow, at that moment my hunger was telling my tastebuds to shutup and just go with it. As soon as I bit in I was hit with an abundant amount of meatiness. But really the main flavour was coming from the spicy salami. The beef pattie should’ve been the hero, but it didn’t stand a chance as it was dry and bland. The positives included the cheese, salami and lettuce, but thats like telling a girl she has nice elbows. For me this place has no real concept, like its not being run by real burger lovers. It feels more like someone with a load of cash tried to jump in on a trend just to make a few bucks. Contrary to D, for me Grill’d still rules the roost amongst the franchises. Well, at least for now…”
Burger Edge on Urbanspoon


Little Press & Cellar at The Press Club

Tuesday, May 3, 2011
Little Press & Cellar at The Press Club – 72 Flinders Street, Melbourne, Australia
Burger:
Mikro Bifteki
Serviettes:
1
Dress Code:
Smart Casual
Sleepiness:
5 minutes
Would we recommend:
Definitely
Price:
$7 EA.
Summary

Little Press & Cellar is the baby brother of celebrity chef George Calombaris’ well-known and established, The Press Club. It maybe smaller and more casual, but it is just as enticing and hospitable, offering Mezethakia (tapas to some, or finger food to others) making it great for the walk-in clientele who might be up for a bite or even a cheeky drink – the perfect spot to escape the rain on a miserable Melbourne day. We tried the Mikro Bifteki – a mini Wagyu burger, patzari (beetroot) and Haloumi (Cypriot cheese). As a little something extra that only the sheikest of the sheik are accustomed to doing, we added a side of chips with Taramosalata (traditional greek caviar and egg paste) for $13.50.

Comments
“This entire day was really unplanned. I had some errands to run in the city and Z decided to tag along. Upon driving in to town we were already trying to decide where we could grab some food. When the meet and greets were over we found ourselves on Flinders St saying “Where to for lunch.” Z had heard that The Press Club has a little cellar kitchen that did a wicked little burger. As I walked into The Little Press & Cellar I was instantly greeted and escorted to the table. We ordered the burgers with the side of chips and Taramosalata. We started with dipping the chips in the Taramosalata and I was pleasantly surprised with its creamy texture, subtle saltiness and hints of garlic that mixed so well with the crispiness of the chips. The burger was literally bite sized and I was left salivating for more. The Wagyu pattie was really fluffy, crumbled nicely and seasoned perfectly. With the slither of melted Haloumi on top, it made for really a nice combination. The beetroot added a nice sweet feature to a salty burger, and worked well. The Bun was perfection. After finishing the first burger we had to get another one and when it arrived I had to try it with some Taramosalata. Due to its subtle flavours, compared to the burgers more dominant flavour, I really couldn’t taste it in the burger. I would recommend people try Taramosalata with what its meant for: chips and bread.”
“First off I should mention that this is the kind of burger you’d eat accompanied by a whole lot of other dishes, otherwise you’d probably end up ordering at least 4. But thats saying something, because you actually would.. they are pretty awesome. Everything in this burger was quality and each ingredient played a significant role. The mini brioche bun was sweet, soft and excellent. The Wagyu beef pattie was luxuriously buttery and packed with parsley – which is rare as they hardly put extras in with it – but it was a nice touch. The most prominent flavour was the Haloumi though. It had a rounded sharpness to it, kind of like a butter knife. Although there were some typically contrasting flavours in there it was still a really simple burger. The caviar dip was interesting but surprisingly tasty, and I’m not even really big on seafood. In fact, I usually say, “If it lives in the sea, let it be.” But it was excellently paired with the chips. This is a cool little place thats offers quality service and ingredients but is still nice and casual. If you’re appetite is leading you on your journey though, be prepared to spend a little more than usual. But thats what you get when you order some of the classiest chips in Melbourne.”
Little Press and Cellar on Urbanspoon