Tuesday, August 6, 2013

O’Connell’s – 407 Coventry St, South Melbourne, Victoria, Australia
Beef Burger
Dress Code:
Smart Casual
11 minutes
Would we recommend:
If you’re in the area

Sister venue to the much loved Railway Club Hotel, O’Connell’s of South Melbourne has prided itself on producing award winning food and service in a relaxed and inviting environment since 1990. Their kitchen has seen the likes of Greg Malouf, Cath Kalka and Adrian Richardson who have helped cement O’Connell’s as the go-to South Melbourne Gastropub year after year. Now with two younger chefs, Luke Van de Engel and Xavier Mercader at the helm, their emphasis on quality is as strong as ever. Working closely with suppliers, farmers and producers they aime to source the best and freshest ingredients on offer. The Restaurant Menu features dishes like Red wine braised Beef Short Rib, Squid ink tagliatelle and Cape Grim steaks as well as over 100 wines to choose from around the world. Sitting in the restaurant’s cosy dining area, we ordered the Beef Burger (available on the bar menu too) and it arrived swiftly on a brioche bun packed with bread and butter pickles, cheese, mustard, house made ketchup and French fries.

“When using such strong flavours as mustard, pickles and caramelised onions, I often prefer a “less is more” approach, and think I would of enjoyed this burger a lot more had both of the buns not been coated in large amounts of fiery mustard. The boldness of these flavours didn’t really pair well with the delicateness of the sweet and soft brioche bun. It ended up overwhelming the beef pattie which, tasted on its own, managed to retain a lot of its juiciness and flavour.”
“The char flavoured pattie was cooked to perfection and had me going back for more. This was beautifully supported by the distinct sharpness and smokiness of the cheddar. Always sure to please my distinct tastes was the double mustard and pickles. And it wouldn’t be a modern day burger if it didn’t have a sweet and soft brioche bun to keep everything nicely together. The chips were good but don’t feel the need to use the chutney – I don’t think you’ll need it.”
“Obviously a popular dish because we saw many coming out of the kitchen. Arriving at our table it looked as pretty as a Parisian morning. You could just imagine the juices that were about to pour out when you bit it. Yet, none of the afore mentioned took place. Yes, it was a tasty burger but my eyes did deceive me. The pattie could’ve been pinker and the cheese could’ve been way creamier. Overall I think I liked it, but I felt like I’d been invited to a girls place late at night, just to discover we’re going to midnight mass.”
O'Connell's Hotel South Melbourne on Urbanspoon

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