The Wilde

Thursday, July 18, 2013
The-Burger-Adventure_TheWilde

The Wilde – 153 Gertrude St, Fitzroy, Victoria, Australia
Burger:
The Wilde Burger
Serviettes:
1
Dress Code:
Smart Casual
Sleepiness:
6 minutes
Would we recommend:
If you’re in the area
Price:
$15
Summary

The Wilde is the perfect habitat for both the native hipster and your everyday punter that enjoys Traditional Golden Ale, some good Rock n’ Roll and British gastro pub food. This cosy eatery is brought to you by the former owners of Rue de Fleurus, that decided over a year ago to shut shop and reposition this little Fitzroy nook to a British gastro pub/bar. After experiencing some decent buzz since the re-launch, we thought we’d join the party to see what the chatter was all about. We ordered The Wilde Burger that came with a beef pattie, smoked bacon, cheddar cheese, cornichons, burger sauce and chips.

Comments
“It was a nice, small and compact burger that was more filling than it looked. The beef pattie was cooked through with a nice crust of char – working really well with the thin and salty piece of bacon. The bun was really crunchy and robust, ideally matched with the spicy mayo and the tang from the pickle. I just wish I could of enjoyed this burger in a place that wasn’t so dark and loud and, full of such cool people. However I am aware that this has more to do with me getting old.”
“The dense pattie was cooked well, had a good punch of flavour and had cheese seductively melted all over it. The little slices of pickles together with the crispy, salty bacon had me constantly going to my pint of Golden Ale to wash down the saltiness – great! There wasn’t much green stuff in it besides a piece of lettuce that you can choose to put into your burger if you are that way inclined. I thought overall it was an enjoyable salty experience, but don’t go there hungry – the burger was a tad small. The thick chips were really good and only got better with the thick pasty burger sauce to dip in.”
“Although a little on the small side (give me less chips and more burger next time), it was really enjoyable. I am told there was bacon in the burger, but boy did that go way over my head. I honestly didn’t taste it. The whole thing screamed of salt, a pinch more and it would’ve been overkill. Their choice of bun made it taste like it was a DIY-home-burger that one of your mates is trying to impress you with. I’m thinking that a larger version of this burger would’ve taken it up a notch for me. I was just left a little unsatisfied after the whole meal. It’s a ballsy move putting a burger on the menu, especially with Belle’s Diner over the road… And it’s hard to compete with that.”
The Wilde on Urbanspoon


Bridge Hotel

Friday, July 12, 2013
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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 Duke

Friday, July 5, 2013
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The Duke – 146 Flinders St, Melbourne, Victoria, Australia
Burger:
The Duke Burger
Serviettes:
2
Dress Code:
Smart Casual
Sleepiness:
15 minutes
Would we recommend:
Don’t expect much
Price:
$19.50
Summary

You wouldn’t pick it by looking at the modern interior however, The Duke is Melbourne’s oldest licensed pub, having first opened its doors in 1853. Having recently re-opened for its latest reincarnation we are guessing it’s seen some big changes occur over the years, especially since its neighbours are The Forum Theatre and Federation Square (well, almost neighbour). The restaurant is open for breakfast, lunch and dinner offering contemporary Australian and International dishes, and with the bar boasting 20 beers on tap, The Duke really caters to everyone. We sat down late one evening for the Duke Burger made with a house ground beef pattie, cheddar cheese, lettuce, bacon, tomato, mayo, dill pickles and a side of house cut chips.

Comments
“This burger had all the right ingredients and characteristics of a great burger however, several aspects really let it down. For starters the piece of lettuce had a giant, cold, spine in it. The slice of tomato was too thick and it really took away the attention from the thick, juicy beef pattie covered in large amount of melted cheddar cheese. Unfortunately the bacon was cooked a little too long and turned rubbery and chewy.To top it off the very sweet and flaky brioche bun was quite dry and left a strange texture once chewed through.”
“There were some really good takeaways from this burger. The pattie for instance was average, but when topped off with a bit of melted cheese, it told me someone in the kitchen cares. The dill pickle had some good crunch to it and really gave the burger some attitude. I did find that the brioche bun let it down; it was sweet as you would expect however, very crumbly and by the end of the meal my plate and lap were full of crumbs. The chips were very good and evenly cooked – especially being thick cut where I find a lot of people get it wrong. For the price I think it could of been better.”
“Plenty of ups an downs with this one. But nothing that would make you slap the chef. Maybe a quiet
word would suffice. The pattie was plenty meaty, soft and salty. The strips of bacon that fell out from my meal also salty and made no enemies (how could you hate bacon right?). Where the burger fell apart for me, both literally and metaphorically, was at the bun. For the last two years the use of brioche has been epic. Every corner of the city boasts a burger with brioche. Now we all know brioche is sweet, but this was more like a croissant. Have it with some jam and coffee in the morning and you’ve got a delightful breakfast. A half-decent burger but I wouldn’t run into the city for it.”
The Duke of Wellington on Urbanspoon


The Spotted Mallard

Friday, June 28, 2013
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The Spotted Mallard – 314 Sydney Rd, Brunswick, Victoria, Australia
Burger:
The Spotted Mallard Wagyu Beef & Bacon Burger
Serviettes:
1
Dress Code:
Smart Casual
Sleepiness:
10 minutes
Would we recommend:
Go Now!
Price:
$19
Summary

With no street frontage but a large old glass door opening to a retro lobby and staircase, it’s fair to say we had no idea what to expect at The Spotted Mallard. Upon entering we were greeted by a large and lively room. There was a folk band entertaining a crowd that looked to be having a rip roaring time on the dance floor as well as what appeared to be 3 generations of the one family catching up over some dinner and wine. The owners; Sam, Samanda, Pete and Max undertook the conversion of a reception centre in 2012 that involved installing a stage and an overhaul of the kitchen that is now largely occupied by staff formerly of Mamasita. The menu features plently of comfort food like a Beef Cheek Rueben, a Wild Mushroom Pot Pie, Slow Braised Lamb and of course the Wagyu Beef and Bacon Burger that comes with a 200gm pattie (cooked pink), streaky bacon, molten gruyere cheese, caramelized onion and pickles on a chipotle mayo doused brioche.

Comments
“My theory that burgers served in waxed paper taste better has been proven right once again. Partly I believe it’s because it traps in all of the ingredients and flavour and partly because I’m slightly OCD and I like my hands being clean. Personal weirdness aside, this is an amazing burger; the beef was cooked medium and was really soft, juicy and maintained its flavour while up against some strong competition that would usually overpower the patty. The cheese was perfectly melted and tasted great against the salty, crispy bacon. The spiciness from the chipotle mayo made me instantly regret leaving my chapstick in the car. These ingredients alone would of made a great burger however, the sweetness from the caramelised onions and sour from the pickle took it to the next level, without overpowering the burger and all working in harmony.”
“I love the idea of grabbing a show, maybe even having a dance and enjoying a bite under one roof. The pub menu on offer was basic, but looked to be executed quite well. The steak and the burger would have been my top two picks if I was going in off the clock. Now to the fantastic burger: the pattie was simply amazing. It was perfectly charred coupled with a great punch of herbs and spices, topped off with the perfect melted hit of cheese and crunch of pickle. The bun was delicate and soft, slightly spongy towards the end, but did it’s job. Chips were thick and fluffy.”
“The venue made feel like I’d been transported to Hungary c.1970. I loved it. The burger’s individual elements were all great but when together they were a work of art. The burger was peppery, hearty, creamy and all together special. It’s not like they did anything that was crazy-out-of-this-world but, it just stood out from the pack. This burger made me feel good. It was the warm hug that you look for after a full day of skiing. It’s the glass of whisky after a long day at work. Truly magnificent.”
The Spotted Mallard on Urbanspoon


The Railway Club Hotel

Thursday, June 20, 2013
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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


Tyranny of Distance

Wednesday, June 12, 2013
The-Burger-Adventure_TyrannyOfDistance

Tyranny of Distance – 147 Union St, Windsor, Victoria, Australia
Burger:
Tyranny Burger
Serviettes:
4
Dress Code:
Casual
Sleepiness:
10 minutes
Would we recommend:
Definitely
Price:
$15.50
Summary

Opposite the iconic Melbourne Bowls Club, Tyranny of Distance has slotted in perfectly and looks as if it’s slowly evolved over time from a humble shed with louvre windows. The eclectic interior was created and directed by local jewellery designer and goldsmith Marcos Davidson, with a giant gas bottle lamp being commissioned and featuring prominantly in the centre of the indoor/outdoor dining area (where you can smoke to your heart’s content). Open for breakfast, lunch and dinner every day with a generous happy hour each afternoon, Tyranny really caters to everyone from post exercise breakfasts to pre drinks at night with an emphasis on tapas style dishes. The Tyranny Burger is made with a house made beef pattie, bacon, smoked cheese, lettuce, mayo and served with crispy potatoes and smoked paprika aoili.

Comments
“This place has really grown on me. After frequenting several times and falling in love with the paella, I had some trepidation on how much attention they would give to a burger. However, I’ve come to realise they’ve given serious thought to each dish which combined with fresh ingredients, makes for really good food. The first thing I noticed was the super crispy rashes of bacon hanging out that added a great salty crunch when paired with the large, juicy beef pattie. The smoked cheese along with the paprika aoili added depth and enhanced the beef and bacon flavours while the crusty roll did its job and held everything together.”
“The Tyranny burger had a lovely tasting pattie with a pretty good bun. My contribution to take this burger up a notch was adding the provided side of chutney and mayo – the combo really worked out for my taste buds. The bacon was beautifully cooked to a crisp and tasted mighty fine. What really enticed me to smash into the burger though was the melted cheese that sat on top of the pattie. Overall a great and easy dining experience that I would definitely want to re-live some time soon.”
“It was a relief not to be served a brioche bun for a change. Week in week out it’s been the same of late. A trend that McDonalds will surely be next to jump onto. So I was chilling out max, relaxing all cool… when all of a sudden I saw the burger come out of the kitchen. It was oh so seductive. In other words, it was yelling “Eat Me!” as loud as it could. Whenever there’s a pool of cheese I’m ready for a dip. Biting in and my first thought was that the bacon reminded me of breakfast, which is not necessarily a bad thing as it’s one of my favourite meals of the day. I liked the pattie too – it was simple, beefy and to me, high quality. All in all, these guys make a decent burger that’s easily shared with your French friends who like to have a cigarette with their meal.”
Tyranny of Distance on Urbanspoon


Grand Hotel

Friday, May 31, 2013
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Grand Hotel – 333 Burnley St, Richmond, Victoria, Australia
Burger:
Grand Wagyu Cheese Burger
Serviettes:
2
Dress Code:
Smart Casual
Sleepiness:
5 minutes
Would we recommend:
Definitely
Price:
$19.50
Summary

Is it a pub or is it a restaurant? Well, it’s both. One part of the Grand boasts a dining room that offers a fine dining Italian menu, whilst the other is a loungey bar area. Here the story changes to good honest pub grub and whole lot of beer and wine to share with your gang. The big difference between this venue and other typical Richmond divey pub is that your meal will be prepared by a “chef” not a cook. Overall the atmosphere was very much relaxed, with some great comfortable booths and dim lighting to hide all the sauce on your face. As always we went for the burger that came with a Wagyu pattie, cheese, brioche bun and served with fries and chilli mayo.

Comments
“As simple as a burger can be, just beef, cheese and bun, but done really really right. Everything was in perfect proportion, with enough of the sweet bun in each bite that also soaked up and retained all the juice from the beef without dissolving or falling to the plate. Something that is unintentional and would be hard to perfect, is a thin crust of burnt cheese that has formed from briefly hitting the hot plate, it’s so simple but so delicious and wish it could happen on every burger. Venue was warm, dark, cozy and ideal for a cold winters night.”
“This burger really didn’t resemble the typical pub burger we’ve come to expect. It felt more gourmet, where all the ingredients were refined – it was a case of fewer ingredients really going a long way. The soft pattie just crumbled in my mouth. It tasted great, simple, elegant and just a pleasure to eat. Aside from the pattie the bun was soft and sweet in typical brioche fashion. It was a great experience and a simple burger I would go back for. Chips were great.”
“Many will tell you, simplicity is key when making a decent burger. Awesome for us, it looks like someone told these guys. It was basically beef, cheese and bun. No matter which angle you looked at it from there was cheese oozage. It was safe to say that whilst taking photos my eyes had talked this thing up to my tastebuds. Unfortunatly they were a little let down. In the end the bun became too much hard work and the cheese didnt really bring much to the table. The soft fatty pattie was the highlight by far, with parsley strewn throughout. Sure I’d go back, but to probably try some of their Italian signature dishes.”
Grand Hotel Dining Room on Urbanspoon