Thursday, April 16, 2015
Entrecôte – 131-133 Domain Road, South Yarra, Victoria, Australia
Would we recommend:
If you’re in the area
Across from the Botanical Gardens in the heart of Melbourne lies a little bit of Paris. Not the Paris of shopping or dainty cakes. It’s a bistro with a clear vision. A vision of steak and fries. Partnering with Adam North from Hopkins River Beef, Jason M Jones took one of his favourite Parisian experiences – eating at the Le Relais De L’Entrecôte – and brought it to the old site of a former Melbourne instutute, the French inspired Lynch’s. Some younger heads would remember it more as the Millswyn or Louie, or just that place you saw the expensive looking people enjoying a summer cocktail as you gruelling sweated past along the Tan track. This time around, Jones is hoping to turn Entrecôte into a more of an approachable, neighbourhood bistro. If Steak and Frites aren’t your thing then they offer oysters, salads and have a extensive breakfast menu where let’s face, you’d order a croque-monsieur above all. Their Cheeseburger peaked our interest and it arrived on a soft brioche bun with pickles, gruyere cheese, mayonnaise and a Hopkins River beef patty.
Wednesday, April 8, 2015
The Fish Shop – 22 Challis Ave, Potts Point, New South Wales, Australia
Dan’s Famous Cheeseburger
Would we recommend:
In 2011 this Merivale Group venue hosted a few burger lovers to one of their most memorable burger experiences to date. Back then it was called Lotus and sadly it ended up closing down. But not for long. Inspired by the Fishing Clubs of Nantucket, The Hamptons and Cape Cod, The Fish Shop opened up to Sydney-siders hungry for a different take on Fish n Chips. There’s fish everything here: fish tacos, fish fingers, fish schnitzel and fish burgers. But when designing the menu for The Fish Shop, the Merivale Group owners knew they couldn’t just let the legend of the Lotus Cheeseburger die. Amongst all the sea shanty, maritime paraphernalia sits a proud statement of burger genius – Dan’s Famous Cheeseburger. Former Chef of Lotus, Dan Hong once described his creation as “bun, meat, onions, sauce, cheese, mayo and pickles – it is a proper burger – no fancy shit”. So it’s a good thing that Chef Jeremy Strode has tried to mess with it too much. I sat down on a sunny Saturday and eagerly ordered the burger that almost lead me to quit this wicked adventure of ours.