The B.east

Wednesday, May 23, 2012

The B.east – 80 Lygon Street, Brunswick East, Victoria, Australia
Burger:
Sexy B.east
Serviettes:
3
Dress Code:
Smart Casual
Sleepiness:
23 minutes
Would we recommend:
Definitely
Price:
$15
Summary

Make your way down Lygon St, way past anyone trying to throw spaghetti down your throat (no guarantees though, there are plenty of kooks around this neck of the woods), and you’ll find yourself in an eclectic pocket of Brunswick East. Now, you’d never really consider that end of town to be a culinary paradise, but with all the new-age retro-chic kids running free around these parts, there are more and more worthwhile eateries popping up. B.east is the latest venue to open its doors to “said kids” with open arms, offering a multitude of burgers, beers and bands to leave the locals more than satisfied. Run by the same guys who brought you the Section 8 Container Bar, B.east is aiming to stand out by excelling in the art of burgers. What they want to do says venue manager Guy Daley, is “to make simple, awesome burgers in-house…” and “to do one thing but do it really well”. Thats why you’ll notice that the most part of the menu is taken up by their in-house made burgers (even though the pork shoulder sandwich sounds unbelievable). Whether you order a burger or an icecream sundae, you’ll most likely be hiding from Melbourne’s bitch-ass weather and sitting in a low-lit open space, with street art adorning the walls and plenty of chilli sauces only an arms length away to fry your face off. In keeping with the Burger Adventure spirit we strolled up to the bar and ordered a Sexy B.east Burger that came on brioche bun with 2 beef patties (brisket, rump & chuck mix made on site), oozing double cheese, onion, lettuce, tomato and a jalapeno spiced mayonnaise. We coupled this with a serve of B.east Triple Cooked Chips with chilli sauce and cheese for and added $9.

Comments
“This burger came out looking all neat and pretty, however, the fun really started when I attempted my first bite and it all turned into a giant, juicy and delicious mess. The beef wasn’t seasoned too much but it still had a lot of those beefy flavours working for it. Due to the coarseness of the mince, it all sort of crumbled into bite size chunks adding to the mess. I couldn’t really taste any overpowering spice in the jalapeno mayo, possibly because there was so much cheese to drown it out. There must of been some secret laneway/warehouse/fixie/instagram/sitting in a park/drinking cider party happening that the locals were at that night, because this place was pretty much empty.”
“A great double pattie burger experience! The name “Sexy B.east” really suits this burger down to a T. The burger contained high-quality meat – cooked perfectly and full of awesome beefy juices. I was happy to see that they didn’t hold back on the cheese, because to say there was a generous amount is an understatement. With all the hot sauces around I figured this burger might give a bit of a kick, but the jalapeno mayo is pretty mild, fit enough for the biggest of spice wimps. We combined the burger with chilli chips swimming in cheese – ohhh yeah that was a good choice.”
“There’s been a bit of chit-chat around town lately about a sudden epidemic of burger joints opening up left right and centre. Its pretty easy to say its all a trend and its just the cool thing to do… But if it IS just the cool thing to do, then B.east might as well have the Fonz as their Head Chef. These guys delivered such an unexpectedly awesome burger, it left me a little embarrassed for doubting these rookies in the first place. It’s not often that you can get a regular burger right, let alone a double pattie burger. Usually most of them are overkill on flavour or size, but this was on the money. The patties were left simple and beefy and let the rest of the ingredients bring the salt, creaminess and spice to the table. Ready for some controversy? If you asked me now where I’d go for a burger and beer on that side of town, you’d see me driving right past Hux and straight into the jaws of the B.east. ”
The B.East on Urbanspoon


Bess

Wednesday, May 2, 2012

Bess – 105 Swan Street, Richmond, Victoria, Australia
Burger:
Bess Burger
Serviettes:
2
Dress Code:
Smart Casual
Sleepiness:
10 minutes
Would we recommend:
Definitely
Price:
$22
Summary

Stepping through Bess’ front doors is like being teleported straight into the heart of Paris. With a classic black and white chequerboard floor, cane seats and, mood lighting that’d make Julia Gillard look like Miranda Kerr, it’ll take a friendly “Hello” to bring you back to Melbourne. Owners Katie Krauss-Mitchell and Brendon Mitchell (formerly of Prahran Gastropub Hotel Max), have breathed new life into this Victorian without killing any of its century old romance. Their French/Belgian/European inspired menu draws from the pages of their own experience living and traveling abroad, offering dishes such as duck breast, spaghetti marinara, suckling pig and jamon croquettes. We of course ordered the Bess burger that came included a brioche bun, a 100% Cape Grim beef pattie, cheese, gherkin, iceberg lettuce, bacon & a side of fries.

Comments
“I like this place, I like this burger – I honestly can’t fault it one bit. The burger came out perfectly presented with the fries served in an unpretentious brown paper bag. There was a nice chunky piece of beef, cooked perfectly containing a tonne of juice and flavour. It had a really sharp slice of cheese over the top (which overpowered the ham but who cares), and a nice slice of pickle underneath it resulting in plenty of taste until the last bite. Bess is a really nice restaurant with really nice, well informed wait staff and, has a delightful ambience. This is why I was surprised at how quiet it was – but it is footy season and I guess there was a game on down the road at the MCG. If I ever asked out a girl from north of the river (and she agreed to be seen in public with me), I would definitely take her here.”
“The Cape Grim beef pattie stole the show in my book. It was beautifully cooked, with a very delicate texture and a nice hint of smokiness. The menu states the burger comes with bacon, but for some reason we received our burgers with thin ham slices. The ham was OK, but I really would like to have experienced the saltiness of the bacon in the burger. I think it would have worked, but to be honest I really didn’t miss it. The gherkins delivered that fresh crunchiness to the burger that I so love. And, I don’t often say this, but I really liked the prep the kitchen did with the Iceberg Lettuce – taking something that is bland and cutting it delicately and mixing it in with the mayo, proving that Iceberg lettuce can be good in a burger (especially when fresh). Fries were good, loved the extra touch they add in serving it in a branded paper bag.”
“This burger came out looking sexy. So sexy in fact that I had it unhooked, unzipped and with its skirt on the floor. By “skirt” I mean the cute paper bag that the chips came housed in. Nice effect, but those babies needed to be free to absorb all of my (burger’s) juices. Now when I say that this thick Tasmanian pattie was cooked to perfection, I really want to stress that word: perfection. Two of my favourite things in the world are pink: one is the centre of a gloriously cooked pattie, the other is my favourite kind of midnight snack. The bun was sweet, tended to tear apart a bit, but still did a good job of keeping everything together. Something else that made me smile was the integration of the shredded lettuce and shredded gherkin. You didn’t know where one began and the other ended, forming like Voltron to become one ingredient. My only “wtf” was the use of a basic ham instead of the anticipated bacon. Did they run out of bacon? Do they not serve bacon on Sundays? Who knows? All I know is that if the Bess Burger was this enjoyable without it, then with it… Wow!”
Bess Richmond on Urbanspoon


The Bottom End

Monday, October 3, 2011

The Bottom End – 579 Lt Collins Street, Melbourne, Victoria, Australia
Burger:
Bottom End Cheesey Bacon Burger
Serviettes:
4
Dress Code:
Smart Casual
Sleepiness:
33 minutes
Would we recommend:
Definitely
Price:
$16
Summary

The Bottom End is a new kind of hybrid venue: a pub-disco-diner. The love-child of a fair-dinkum pub and a hedonistic party palace with an all-night pseudo-US diner thrown in for good measure. All this over indulgent extrava-Dance is brought to you by none other than Mr.Michael Delany-Korabelnikova; the man behind iconic Melbourne nightclubs Honkytonks, Third Class and Sorry Grandma! Food is the key ingredient in the success of any traditional pub and The Bottom End is no different. The food menu takes cues from all night US diners and the recent “dude food” phenomenon where Philly Cheese Steak, Mac ‘n’ Cheese Balls, NYC Buffalo Wings, Prawn and Chorizo Po Boys sit on a menu few could call healthy, but just as few could resist. After recovering from the launch party we went back to try the Cheesey Bacon Burger. Inside was the beef pattie, bacon, gruyere cheese, smoked dutch, lettuce, onion, tomato, onion, pickle, their special sauce between a brioche bun and a side of crinkle cut chips.

Comments
“If you didn’t know the history you never would’ve guessed that this unique and quirky hybrid venue used to be the old crazy rave destination known as Bubble. Created by one of Australia’s most iconic bar consultant/owners they serve up a heluva good old American diner-style burger that cuts no corners. It doesn’t even pretend to be anything healthy and this is the way it should be!! The creamy gruyere made for a great addition to the thick juicy pattie and other fresh ingredients. With their special sauce also between the brioche bun I have to say this is one I’d definitely make a trip back for, whether it was late afternoon or the early hours of the morning.”
“This was a seriously creamy and filling burger. So much so that I have to admit I left a few chips on the plate; a rare occurrence. The creaminess came down to the amazing melted gruyere and the secret sauce that closely resembled a 1,000 Island dressing. It worked well with the crispy, thick cut bacon and the tightly packed beef pattie. If this venue was in a different location I would frequent it more often. However, I consider this part of the city the arsehole of Melbourne and I’m embarassed that it even exists. I hope that along with the new Vue De Monde it can start the much needed rejuvenation.”
“Imagine Buckingham Palace, then fill it with pictures and statues that you would find in some eccentric dandy’s art collection. But they’re all stored in his basement because even he said, “No, even these are too tacky for me”. Then throw in a bar and a kitchen. That is The Bottom End and I LOVED IT. It just takes the piss out of everything and it’s the kind of place you would never expect to find any conservative accountant/lawyer/dental hygienist on a Friday night drinking beer and smashing a burger. So it already qualifies as my favourite place on earth at this point. The burger: the pattie was of average thickness but was juicy. The pickle did taste a bit old and smelt weird. The brioche bun was huge – lots and lots of brioche to fill up on. Greens were nicely prepared and the chips were good. But what really stole the show was the complimentary Mac n’ Cheese balls that came with the burger. That alone is worth a revisit.”
“We rocked up on a Sunday to find out that Mac n’ Cheese balls came complimentary with your meal. Bit of a bonus? No burger-fans, its a frkn HUGE Bonus! Cheese, Bacon and Macaroni have never reminded me more of crack cocaine. Soon after snorting the entrée our burgers were set before us. They were stacked high and were dripping wet with sauce and juices. At my first bite my brain and tastebuds were quick to acknowledge the bacon; there was lots of it and it was outstanding. The beef was pink, soft and held together well. It didn’t need to have too much seasoning on it as all of the other party guests between the buns had enough presence to make up for it. I hardly noticed the cheese, tomato or lettuce. But I couldn’t help but notice the pickles that once tasted on their own, tasted as if they’d been pickled inside a sardine can. There was something fishy going on there (drum roll + cymbal). Crazy food coma after this one so prepare yourselves. Overall, this place is mental and serves awesomeness on “blue or white plates with napkins”.”
The Bottom End on Urbanspoon


The Millswyn

Sunday, December 12, 2010
The Millswyn – 131-133 Domain Rd, South Yarra, Victoria, Australia
Burger:
Millswyn Burger
Serviettes:
1
Dress Code:
Smart Casual
Sleepiness:
16 minutes
Would we recommend:
Definitely
Price:
$19.50
Summary

Just opposite Melbourne’s Botanical Gardens along Domain Rd, you can’t miss a refined and sexy looking locale by the name of The Millswyn. You’re welcome to grab a spot at the bar or in the dining room, but with warm nights fast approaching, the terrace is the perfect spot for a bite and a beer. With a menu that ranges from a selection of Charcuterie, seafood and “Midnight Sweets”, you might find yourself tempted by the Millswyn Burger (available on the bar menu all week), which comes with a thick beef pattie, a toasted sesame seed bun, BLT garnish, avocado, relish and fries. Now all that’s left to do is decide on a drink.

Comments
“I really believe that when a meal comes out with great presentation, it will nearly always taste a little bit better. They have gone to a great effort to create a visually pleasing burger. Luckily it didn’t end there! A tender and juicy pattie sits on a slightly sweet bun with all your extras accompanied on the side. It was a nice change to go without cheese – it would’ve actually taken away from the burgers true flavours. I loved the side of relish, but I’m not sure how much the avocado really added.”
“You know a burger is good when it doesn’t need cheese. The beef was simply perfect and cooked with the right shade of pink. There was also the just right amount of fat to hold it all together and keep it juicy. The intertwined BLT combo with avacodo was very fresh and it didnt take away from the flavour of the beef, also giving it a really nice texture. Great atmostphere, decor, music and good-looking people everywhere.”
“A really enjoyable burger. The preparation that went into it was obvious, and the quality of the produce was of the highest standard. The beef was thick, juicy and fantastic. The blanched tomato slice was tasty and the avocado with bacon always mix well. There was no cheese, but it didn’t need it. What I really enjoyed was the relish (please try it when you go) that was a perfect dipping sauce for their very well-executed fries. And incase you have a spare $25 in your pocket, try washing it down with the Estrella Damm Inedit Beer – damn good.”
“As soon as it came out I was reminded of the USA, where building your own burger is a regular occurrence and makes the pickiest of eaters happy campers. I threw the lot in between the soft sesame seed bun and went to town. Definitely some of the nicest beef I’ve had; simple, soft, tender and tasty as hell. It was hard to tell if the avocado was needed; whatever it added it was subtle. The bacon was awesome, lean and a bit crunchy, with a hints of Kielbasa that you might pick up from an Eastern European deli. Salutations to the chef and the team for creating such a unique and luxurious dining experience.”


Beatbox Kitchen

Tuesday, November 23, 2010
Beatbox Kitchen – Level 7, 252 Swanston St, Melbourne,
Victoria, Australia
Burger:
Raph Burger
Serviettes:
2
Dress Code:
Smart Casual
Sleepiness:
4 minutes
Would we recommend:
Go Now!
Price:
$11
Summary

If you’re familiar with Melbourne’s Inner Northern suburbs you know that if you want a decent burger, you better go visit Beatbox Kitchen. You’ll also know that its not unusual to find yourself hungry, a bit tipsy and at the back of a a long, nightclub-style queue. However, when you reach the front there are no bouncers or guestlists, just Raph and his Ghetto Blaster shaped Burger Van.
We finally managed to catch up with this nomad at his all new “for a limited time only” fixed location, The Rooftop Bar in the heart of Melbourne’s CBD. Owner, creator and chef, Raph calls his burger an “East Coast meets West Coast” experience. His research has taken him to the burger mecca that is the USA, and he’s brought back the best of New York and Los Angeles and then topped it all off with 100% Aussie beef.
All of his beef is ground on-site and is sourced from “strictly grass-fed” Tasmanian cattle. He explains, “grass-fed beef has a higher nutritional value and is higher in Omega 3 and Vitamin E, plus it delivers a more natural and intense beef flavour.” So, with a killer view and beer in hand, we eagerly awaited Raph’s creation. His burger came out on a soft bun (baked fresh everyday in nearby Brunswick), with a 170gm grass-fed beef pattie, cos lettuce, tomato, gouda cheese, onion and Stereo Sauce.

Comments
“This is a true testament to one man’s passion for burgers. What I would call a near faultless creation, this burger offers only the freshest ingredients. A perfect bun that soaks up just the right amount of juice and still gives you the taste that its just been buttered. Absolutely loved the subtle saltyness to the amazingly perfect pattie. All thats left to say is… GOD DAAAMN!”
“The first time in a very long time I have not added or subtracted any ingredients; everything was spot on. Wrapping the burger in foil meant a very neat and clean meal. The time, research, energy and enthusiasm in all aspects of the burger have definitely paid off. My favourite summer drinking spot just got a whole lot better.”
“This burger was made with love. The burger had a clear and concise objective – keep it simple and use great ingredients. The beef was great – juicy, tasty and cooked to perfection. The thinly diced raw red onion meant the onion flavour didn’t overpower each bite. The cheese was great, butter on the bun (always a plus) and the bun was…. perfection. Chips were great. I loved dipping them in the spicy sauce provided. Ohh, I forgot to mention I loved the burger so much I ate two.”
“So its been a week since I ate at Beatbox Kitchen. I think I’ve called the other guys almost everyday telling them that I can’t stop thinking about this burger. The beef pattie was succulent and full of flavour. It wasn’t over seasoned, which allowed the flavour of the pure Tasmanian beef to shine through. The gouda and Stereo Sauce worked great together, adding a wicked creaminess followed by a touch of zest. To put it simply, for me this burger is World Class.”
Beatbox Kitchen


The Local Taphouse

Friday, October 15, 2010
The Local Taphouse – 184 Carlisle Street, St Kilda East,
Victoria, Australia
Burger:
3 Beer Burger
Serviettes:
2
Dress Code:
Smart Casual
Sleepiness:
10 minutes
Would we recommend:
Definitely
Price:
$18
Summary

For years some of us at The Burger Adventure have enjoyed the relaxed, friendly and unpretentious environment that The Local has to offer. Since it first opened in 2001 it has undergone some really big changes (for the best) and is now offering some really good food choices (Bar and Restaurant Menus), comfy restaurant seating, more couches for the bar and a great rooftop area to sit and enjoy the balmy nights to come this summer. We went for the 3 Beer Beef Burger (Bar Menu) it had Shlenkerla Rauchbier (smoke beer) marinated beef, cheese with beer battered onion rings, Trumer Pils Aioli and beer battered fries. A good feed and a good time to share with some close friends..

Comments
“The idea to put these onion rings in the burger was genius. I just wish there was more of them on the plate aswell. Everything squished down into a juicy mess of aweseomenes. The only thing I would change is the bun; I just hate flour all over it.”
“Loved every bite of it. What I still remember was that char-grilled flavour the pattie had. In addition to a good, thick, well-seasoned pattie all the ingredients held their own. There was a ample amount of cheese, rocket and tomato. The onion rings were great and not too oily, and the chips, well…. they are beer battered and are awesome. To enjoy this burger even more try it with the Budvar Pilsener to wash down all that beefy goodness.”
“This was honestly pretty special. All of the ingredients were of the finest quality. In fact, looking at the photo again is making my mouth water. I can only describe it as elegantly creamy, like the flavours were all whispering secrets to my taste-buds. Don’t forget to grab a beer either mate!”


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