Mentone’s little hub has a lot going for it. The locals can get themselves into a decent cafe for brunch, or get themselves into town with the train station front and centre. Nowadays, thanks to Burger Lab, the locals can get themselves a decent looking burger too. The guys behind the operation are Anthony Pinzone and Chef Lochie Greig-Moore who are all about a relaxed environment with organic, sustainable produce. There’s a clear sense of “chill” throughout the place, with friendly staff, plenty of beer on tap as well as local specials for students to come and bitch about their Maths teacher. Their burger list isn’t as scientific – as was expected – from their name and branding, but instead they’re pretty classic options. The craziest they go is with their prawn burger that has a squid ink, black bun. But we’d never go down that path. To make up for that silliness they also offer chicken wings and ribs. I chose to sink my teeth into a Free-Range Bacon Burger that came on a seeded brioche bun with a beef patty, ‘Hagens’ Free-Range Bacon, melted organic Raclette cheese, tomato sauce, lettuce, tomato, diced shallot and mayo.