Big Mouth

Sunday, August 24, 2014
The_Burger_Adventure-BigMouth

Big Mouth – 168 Acland St, St Kilda, Victoria, Australia
Burger:
Big Mouth Burger
Serviettes:
2
Dress Code:
Smart Casual
Sleepiness:
15 minutes
Would we recommend:
If you’re in area
Price:
$21
Summary

They probably read about it in Lonely Planet, but there’s good reason tourists flock to St Kilda all year round. They might deter some of the more “refined” Melbournians, but chances are most of us, at one point or another have taken a stroll down Acland St for a drink or bite to eat. Sitting at the top of the busy street is an Big Mouth. The Art Deco building has played very different roles since its opening in 1938: a second hand furniture store, a cabaret, a band room, reception centre, Russian ball room and a wax museum. But now, as it stands the bar/restaurant/nightclub caters for all kinds of folk, whether its for a big night or a big steak. We sat in one of their dining rooms and ordered the Big Mouth Burger that came with an Angus pattie, Monterey Jack, sweet pickles, pickled onion, chipotle aioli & fries.

Comments
“I really didn’t enjoy this burger experience, it was hard work with some overbearing flavours and texture. First of all it’s an extremely dark restaurant, which isn’t helped when the burger is served on a long skinny plank of wood added to the challenge. The bun was a very crusty, dry kaiser roll, with very little give in it, creating a giant crumbly mess, which didn’t pair very well with the domineering sweet pickles and pickled onions. The beef patty, when eaten on its own was delicious and juicy, however with nothing to absorb and trap the flavour in, just ended up adding to the mess.”
“The patty was cooked OK however it did taste a bit garlicky for my liking, but with the ever so creamy combination of Jack cheese and mayo it quickly regained points in my book. Looking at all the other burgers my burger comrades ordered it seemed that the kitchen was having an inconsistent night. As much as I liked the bun I really could have done with less bread in my diet that day. Rather than including the greens in my burger and just saved them later for a fresher-upped for the palette.”
“On paper this was right up my alley. It came out deconstructed and I wasn’t sure what for: pure laziness or they wanted to add as much greenery as you like. I went for none of that. There were great hints of creaminess and plenty of crunch from the crusty kaiser. It was hard to tell where it was actually coming from but garlic was apparent all around this burger. It was great. Not over powering or anything, it just lingered around. The patty was soft and salty and the chipotle aoili rounded out each bite with some spice. The pickled onions also provided a nice tang and I’m glad weren’t of the Zuni variety for a change. I think I really liked this burger. I reckon 21 bucks was a smidge steep though (mainly because of lack of chips).”
Big Mouth on Urbanspoon


Dude Food Man

Thursday, December 19, 2013
The-Burger-Adventure_DudeFoodMan

Dude Food Man – Various Locations, Melbourne, Victoria, Australia
Burger:
The Dude Burger
Serviettes:
2
Dress Code:
Smart Casual
Sleepiness:
7 minutes
Would we recommend:
Definitely
Price:
$14
Summary

You can hardly say you’ve done it all in Melbourne until you’ve eaten from one our many food trucks. As much as some councils have tried to put the kibosh on where and when they can operate, the community has welcomed them with open arms. Relative newcomer to the scene is the Dude Food Man, who not only serves burgers but delves into other comfort foods between buns like a pulled pork slider and a Korean BBQ Beef sub. To say owner Johnny has his work cut out for him when it comes to competing for attention next to the acclaimed Mr Burger and Beatbox Kitchen is an understatement. But, with over 10 years training at places like Café Di Stasio and The Point Albert Park, sourcing only the best local ingredients, it’s no surprise The Dude Food Man has so many sell outs. On a sunny Sunday afternoon we found a spare patch of dirt at Ruckers Hill (check here for up to date locations) and ordered their signature Dude Burger that came on a brioche bun with a Wagyu pattie, lettuce, cheese, tomato, caramelised onions, pickles and aioli.

Comments
“Breaking down the cardboard box around this burger revealed an almost ideal 1:1 ratio between the size of the patty and bun. The patty was cooked perfectly, with a lovely coarse mix remaining pink on the inside, yet with the help of the crust and gooey yellow cheese completely hugging it, it managed to retain all the juice and flavour without dissolving the bun or dripping down your arm. Funnily enough, the stand out ingredient for me was the not too sour pickles that added just enough bite that enhanced the overall experience.”
“As far as food trucks go, this burger does not disappoint. The pattie was juicy, on the right side of pink, covered in cheese and had a healthy serve of mustard and pickle. The bun was great, but a bit susceptible to breaking-up while still eating. The triple cooked hand cut chips were good and super moist in the middle. The only problem I see with Dude Food is not with the burger, but with being memorable. Melbournians are spoilt for choice and the food truck business has become a very competitive category, therefore the only solution to this would be to create a more signature product on offer.”
“I eat a lot of burgers, but there’s this weird feeling that you get every now and then, when something is so damn good that you can’t help but thank a higher power. Another indication that I liked it was that it was almost all gone in under a minute. There was a lot of sweetness and saltiness in every bite, most likely from the mustard, pickle and aioli combo, but the cheese I didn’t really notice. Overall for me though, the pattie was the star, just the way it should be.”
Dude Food Man on Urbanspoon


Bridge Hotel

Friday, July 12, 2013
The-Burger-Adventure_BridgeHotel

Bridge Hotel – 642 Bridge Rd, Richmond, Victoria, Australia
Burger:
Black Angus Beef Burger
Serviettes:
3
Dress Code:
Smart Casual
Sleepiness:
22 minutes
Would we recommend:
Don’t expect much
Price:
$19
Summary

From the outside it’s basically your standard Melbourne pub. Step past the bouncers inside and we urge you to attempt to know where to go. You’re first greeted with a Parisian alley way – balconies above you as you walk past. There are dining areas all around with stairs leading to god knows where and a traditional pub bar on your left. Call it an adventure, call it confusing. Or, just call over a staff member and get yourself a seat. Refurbished by Justin Northrop of Techne Architects in 2011, the Bridge Hotel is a 100-year-old building that has been known to get quite crowded – so get in early on a Saturday. They boast a pretty extensive pub menu with some modern twists on some classics as well as a cosy roast served every Sunday for $19. Having witnessed a few come out of the kitchen already, we braced ourselves and ordered their Black Angus Beef Burger that comes with bacon, egg, caramelised onion, lettuce, tomato, beetroot, cheese, relish & ailoi with beer battered chips.

Comments
“I had to seriously squish this burger down to have an even remote chance of taking an even bite out of it. Had I of taken the skewer out the whole thing would of completely fallen apart. The fact that it was so big meant some bites you got nothing but cold and crunchy lettuce, tomato and beetroot. Other times it was a bunch of flour from the bun and some egg and bacon that reminded me of a breakfast roll (not having a go at breakfast rolls, it just wasn’t breakfast time). The highlight of the burger was the beefy angus pattie and the crispy caramelised onions however, they didn’t outweigh the difficultness of consuming this burger.”
“I’ll give them points for effort and drama because it did make me think, “How the hell am I meant to eat this?” If there wasn’t a skewer involved you’d just have a pile of ingredients. It was almost like a shishkebab version of a burger. You would’nt exactly say that it was bad or anything. It was OK at best. Saying that I was glad not to eat brioche again (the epidemic that seems to be striking Melbourne). The pattie was rather light and fluffy, but didnt have any beefy kick to it. It was more rissoley than anything. The highlight I must say were the blackened pickled/ caramelised onions. Their sweetness stood out in this, neither here nor there burger.”
Bridge Hotel on Urbanspoon


The Railway Club Hotel

Thursday, June 20, 2013
The-Burger-Adventure_RailwayClubHotel

The Railway Club Hotel – 107 Raglan Street,
Port Melbourne, Victoria, Australia
Burger:
Railway Club Beef Burger
Serviettes:
2
Dress Code:
Smart Casual
Sleepiness:
14 minutes
Would we recommend:
Definitely
Price:
$22
Summary

Tucked away in Port Melbourne, away from any sort of hustle and bustle, you’ll find The Railway Club Hotel. You’d be forgiven for not ever visiting because quite frankly, this place isn’t built on hype. Premium meats, quality produce and a relaxed atmosphere are what they’re all about. With big archways, a fireplace, exposed brick and sports memorabilia floor to ceiling, the décor might remind you of you’re uncles pool room circa 1991. What you probably wouldn’t have seen at your uncle’s though is the large glass case where you can pick out your perfect steak and see it cooked in their open kitchen. Obviously Beef is their pride and joy, with most of it coming from Cape Grim, Tasmania. But if you’re feeling a little beefed out then best try their famous Flounder or dive straight into a Sticky Date Pudding. We ordered the Railway Club Beef Burger that came on a seeded brioche bun with a grilled 200grm Angus ground beef pattie, Swiss cheese, beetroot, pickles, tomato, mustard and mayo with sumac fat chips and aioli.

Comments
“It was like taking a step back in time into a good old traditional Aussie pub. With a mouthwatering display of beautifully cut meats it something a little hard to overlook. The pattie was one of the best I’ve had; perfectly cooked with a nice char on the outside and juicy and pink on the inside. It was a great brioche bun that held everything together. I really enjoyed the melted Swiss cheese, fresh tomato, beetroot and lettuce. In fact, everything just worked. Lastly I have to say I’m not the biggest fan of fat chips, but these were pretty amazing.”
“The burger was presented all high and mighty with plenty of colour bursting out however, it all took a back step to the incredible beef. It must of only hit the hot plate for a moment to leave a perfect crisp char on the outside while sealing in the juice, flavour and remaining pink on the inside. I’m slowly starting to appreciate beetroot in a burger, as the thin layer added just the right amount of sweetness. It also added a crunch to balance out the rich, creamy cheese and mayo. With all these ingredients combined though, it meant the bun had completely dissolved by the end. The venue feels like visiting a distant relative in a country town and being treated to a home cooked meal. Pretty much an ideal setting for a winter meal.”
“This was a classic, timeless burger with some of the best quality meat I’ve had in a while. The beetroot and the mayo blended in exceptionally well and really gave the burger some sweet and creamy characteristics contrasting where the pattie added those salty and char grill tones. Even though it was served in a pub, it really didn’t feel like a pub burger, it was special. The big thick chips were OK.”
“Walking into a venue and seeing a window of raw cuts of meat is a sight for sore eyes. You know they’ve got some serious pride in their product with stuff like that. My burger arrived and was stacked high. It actually looked nothing like I expected. The second thing I noticed was the large bit lettuce that made my burger a foot taller than anyone elses. I squashed the lot down, bit in and floated into beef heaven. With one of the tastiest beef patties I’ve had in a while it was ground coarse and packed with bold, unashamed beefiness. As tasty as the pattie was I felt like there was too much going on here. This could’ve been because the burger fell apart on me and made me do more work than anyone should on a Sunday. But beetroot did feel at home in this burger. As did the pickles with their sweet crunch. There’s a lot to love about the Railway Club Hotel. The only thing I’m annoyed about is how lucky the locals are for having it.”
The Railway Club Hotel Port Melbourne on Urbanspoon


Prospect Espresso

Friday, February 22, 2013
The-Burger-Adventure_Prospect-Espresso

Prospect Espresso – 2a Prospect Hill Rd,
Camberwell, Victoria, Australia
Burger:
The Prospect Burger
Serviettes:
3
Dress Code:
Smart Casual
Sleepiness:
14 minutes
Would we recommend:
If you’re in the area
Price:
$18
Summary

Co-owners Matt Ward and Mitch Haworth’s first venture is primarily all about great coffee, but they also knew they’d have to build a mouth watering menu to match. Prospect Espresso was a well need addition to the Camberwell cafe scene, boasting a warm and cosy interior filled with natural raw materials. The beautiful custom made communal table commands the room but also offers a generous amount of side dining tables that work perfectly in the smalll and well-thought out used space. Using a range of seasonal ingredients their lunch menu offers a variety of fresh, tasty bites as well as a couple of good ol’ meaty offerings including their Prospects Burger. The house made minced beef is accompanied by bacon, cheese, pickles, and lettuce all in a soft bun. On the side you’ll find some crunchy fat chips with creamy aioli.

Comments
“I can’t believe I left this place without finishing my chips or trying their coffee, but the burger was so rich and full of flavour I couldn’t possibly cram any more into my stomach. Really well presented with a skewer holding everything together, the flavours that stood out for me were the perfectly cooked, thick and salty piece of bacon that contrasted really well with the soft creaminess of the melted cheese and aioli. The beef patty was minced coarsely and kept it really juicy and tasty, and the sweet, seed covered bun kept everything together pretty well.”
“This is a sexy piece of work. The bun shone, the cheese oozed and I swear the bacon winked at me as it lay underneath, inviting me to take my first bite. Before I did though, I unloaded my chips strategically onto the plate to catch all the burger’s juices. First bite in: big success, a lot of juice seasoned chips. The coarsely ground pattie didn’t have a lot of seasoning but this worked in its favour. The semi-sweet bun was tasty but was a bit doughy, leaving me with a bunch of it left on my plate. The bacon and cheese combo were by far my highlight. The bacon was lean as hell and there was a whole lot of it – I didn’t want it to stop. A really well-balanced burger that’s sure to be known as the toast of Camberwell.”
Prospect Espresso on Urbanspoon


Tramway Hotel

Friday, June 1, 2012

Tramway Hotel – 165 Rae Street, North Fitzroy, Victoria, Australia
Burger:
Tramway Burger
Serviettes:
3
Dress Code:
Smart Casual
Sleepiness:
9 minutes
Would we recommend:
If you’re in the area
Price:
$16
Summary

The Tramway Hotel has been on our radar for some time now – even before The Age named it as one of their favourite burgers Victoria has to offer for 2012. But as some of you may know, we don’t always see eye to eye on what The Age considers almighty hamburger greatness. So off to a cosy corner of North Fitzroy we went. The Tramway offers pretty much everything you’d want from your local pub: friendly staff, comfy interior, good choice of beers and an eclectic (but not over the top) dining menu. Perusing the menu you’ll notice a decent portion is taken up by their “Fresh Burger Bar” consisting of 6 different “burger” options catering to both vegetarians and humans. We decided upon their signature Tramway Burger that sits on a Le Madre Bakery Ciabatta burger bun with a Char-grilled ground beef pattie topped with bacon, Swiss cheese, BBQ sauce, tomato relish, aioli, Spanish onion, tomato, and cos lettuce. Our burger also came with chunky hand cut chips with rosemary and bay salt, cooked in cholesterol free cottonseed oil.

Comments
“I’m not really sure how to describe the difference between a juicy burger and a wet burger. But, all I know is this burger was wet. The beef pattie confused the hell out of me – it was seasoned well with herbs, was well cooked through but had no char on it at all and for some reason the cheese didn’t stick to the pattie, instead latching on to the piece of bacon. The bun was great and did its job of containing all the moisture of the burger right through to the end. The home style chips were really good and the venue has a pretty chilled atmosphere.”
“This has been a long time coming for me. There has been a lot of buzz about this burger amongst friends, family and of course, our audience. Now it was my turn to finally decide. It had a generous, thick, great single herb tasting beef pattie, and the Swiss cheese melted nicely combining well with the aioli. Even though I’m not an avid fan of aioli in burgers, I do have to say this aioli was light, non-greasy and had a delicateness about it. Although the bun was tasty, I didn’t think it suited a burger… more of a breakfast roll. The chips were beautifully fluffy on the inside and had a rustic crunch on the out.”
“At first I thought, “Oh here we go, its the fancy bun hour”. Usually when I get into that frame of mind it’s when people try a little too hard with their hamburger and stray from the fact that the meat should be the hero. Saying that though, even with so many ingredients in there, this burger still remained ridiculously balanced. With every mouthful it was hard to determine where the bun started and pattie ended. But maybe a little too balanced – like I said, the meat should still be the standout hero. For 16 bucks with gourmet chips, it wasn’t bad. I think this rather herbie burger is way over hyped though, but I can see how it floats some people’s boats. What I mean is, imagine if Grill’d opened a pub: this would be their signature burger.”
Tramway Hotel on Urbanspoon


Kelly’s Bar & Kitchen

Wednesday, April 6, 2011
Kelly’s Bar & Kitchen – 1510 Mt Dandenong Tourist Road, Olinda,
Victoria, Australia
Burger:
Kelly’s Burger
Serviettes:
5
Dress Code:
Smart Casual
Sleepiness:
10 minutes
Would we recommend:
Definitely
Price:
$19.50
Summary

Kelly’s is both a great local and an exciting new discovery for visitors to Mt Dandenong. As soon as you walk in you are welcomed by the cheerful, smiling staff and a comfortable timber lodge-like interior. Upon receiving the menu you can’t help but read the history of the place – built in 1891 as a logcutters cabin, it has withstood the test of time to be one of the oldest licensed venues in Victoria. But we digress, after reading the spiel in the menu you will notice a solid two pages of enticing choices. Whether you’re at Kelly’s for a light dinner or a good old fashion pig out, it’s all there. Of course we went for Kelly’s Burger that had a homemade 200gm beef pattie, lettuce, tomato, relish, bacon, egg, cheese and serve of chips.

Comments
“A real rustic style burger created in really rustic restaurant. With what I’d expect to be some very locally sourced ingredients, this burger ticked all the boxes of being a fresh country burger. The bun held in all the juiciness from the meat and the amazing golden yolk perfectly. The crispy bacon really added a nice salty flavour to the thick and juicy pattie. There was also a great aioli there that had a chipotle smokiness about it. I would really recommend heading out of town to get this burger, even if its just for a nice weekend drive. Oh, and things do get a little messy with this one.”
“Probably not worth reading my review. I was sick as a dog. I couldn’t smell or taste anything and I had no appetite. I got through about half of it very slowly and can’t remember a thing. I think the egg was good though? Shall endeavor to try it again.”
“I would drive an hour to eat that burger again, and if I didn’t have petrol in my car I would solve the mystery in teleportation and not commercialise it, but keep it as my greedy secret for one reason.. to eat this burger whenever I felt like it. This thick pattie was juicy and tasty with visible onion chunks (just like mama used to make). The cheese was noticeably melted on the pattie, the bacon was crisp, salty and AWESOME. The relish was good and the chips were good too. I recommend trying this burger with one of their choice of ciders.”
“Even a Polak like me likes a good ol’ fashioned Kaiser. This one was especially good, so with a bakery across the road it makes me think they’ve got to be fresh. From top to bottom this burger was tasty: I’ve mentioned the bun already, the bacon was excellent, the egg permeated awesomeness and the aioli had a smokey flavour that almost resembled chipotle. The only concerning thing I would say about this whole experience is a touch of inconsistency. When checking the menu online it will tell you that you’ll be receiving a regular homemade beef pattie. Once we arrived the menu stated that the beef pattie is Wagyu. Its easy to say that their site hasn’t been updated, but for me, it really didnt taste like Wagyu beef. So if you try it do let us know which one you think is right. In saying that the pattie was still really good – more like a rissole with chopped onions throughout – but still an enjoyable pattie. That was my only qualm. Everything else about the experience was cool though, kind of like the Mt Dandenong air, so bring a jacket. Unlike D who had to borrow G’s spare, and then got egg/sauce/burger all over it. Lesson learnt G.”
Kelly's Bar & Kitchen on Urbanspoon