The Bush Inn

Friday, July 26, 2013
The-Burger-Adventure_Bush-Inn-Toorak

The Bush Inn – 505 Malvern Rd, Toorak, Victoria, Australia
Burger:
Beef Burger
Serviettes:
4
Dress Code:
Smart Casual
Sleepiness:
16 minutes
Would we recommend:
Don’t expect much
Price:
$25
Summary

Standing tall on the corner of William and Malvern roads since 1849, the Bush Inn was once the place to meet your friends and family as you returned from the city on your horse and cart. With a refurbished dining room and a new menu devoted to the art of steak, this old world, family friendly restaurant is busy looking to reaffirm itself as the place to eat in Toorak. Dark wood, leather and maroon carpet give the place a cosy but sophisticated air. Although steaks are their bread and butter, they do offer a variety of other pub favourites like a parma, a chicken pot pie and fish and chips. Delivered to us by some very friendly staff we ordered the Beef Burger that came on a brioche bun with a beef pattie, bacon, egg, cheese, lettuce, tomato, pickles and a side of chips and onion rings.

Comments
“This burger had everything you would expect from a big gourmet burger with the lot. However, I don’t think much thought and effort went into it. They didn’t even bother listing the ingredients on the menu. The beef was tasty but with everything else so rich, flavoursome and in the wrong proportions, they overpowered the pattie. This accompanied with the sweet brioche bun made it very difficult to even finish. I’m also ashamed to admit that I had to leave some onion rings on the plate.”
“The menu lists the burger as having The Lot included. Sure, its a nice idea but it just didn’t work here. There was so much going on that I really had a tough time enjoying it. It fell apart pretty damn quick, it lacked salt and, any real character for that matter. If you were hooked up with this burger on a blind date you’d be out the bathroom window quicker than you can say “vegetarian option”. It cost a lot of money so you expect quality. It looks like this meal is built to satisfy your hunger more than your taste buds. Sad, but true.”
The Bush Inn Steakhouse 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 Duke

Friday, July 5, 2013
The-Burger-Adventure_Duke_Melbourne

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


Brother Burger and The Marvellous Brew

Thursday, September 13, 2012

Brother Burger and The Marvellous Brew – Side of 413 Brunswick St,
Fitzroy, Victoria, Australia
Burger:
The Lot
Serviettes:
3
Dress Code:
Smart Casual
Sleepiness:
9 minutes
Would we recommend:
Don’t expect much
Price:
$17
Summary

A diner like feel blended with the low lit cool-school-NYC restaurant/bar makes the Brother Burger and The Marvellous Brew one of the smartest new joints going around. Not even a month old and already getting a reputation around Melbourne, we had to hit it and see what it was all about. Greeting you upon entry is what feels like a never ending bar/communal table that invites you to sit and partake in a meal with the locals. Mostly, it’s a cool place to sit back, have a bite and a drink, and who knows you might even catch the gaze of the the chef and sweet-talk the man helping you create your own monster burger (we do not actually recommended this as most chefs will stab you for bastardising their pride and joys). So, with a good combination of burgers and other delectable bar foods you will definitely find something to satisfy that salt-tooth of yours. After some deliberation we went for The Lot that came on a sesame seed bun with a beef pattie, bacon, cheese, pineapple, lettuce, pickles, onion, mayo and “sauce”.

Comments
“The first emotion I felt was confusion, as when we arrived the front of the place was actually closed. Then I felt joy and recalled fond memories as I saw a neon sign that looked very similar to a very famous burger sign in New York City. Finally I felt visually impaired, as it was so dark in there I couldnt see shit. I’ve tried very hard to try and like pineapple in a burger as it pops up on a lot of menus around Australia. But still no luck, as I just dont like it. Its just too sweet and too overpowering flavour wise. After a few bites i tossed it and focused on the proper ingredients. The bun was super soft and tasted great however, did nothing to keep everything together and made a huge mess. The beef was a good thickness and was cooked well. There was perfectly melted cheese and the crispy bacon tasted great but only after the pineapple was removed.”
“For me the place didn’t really scream “we do burgers” (apart from the neon sign). It was more like a “bring your girlfriend and spend some cash” kind of place. Sure, there was still the diner feel to it, but it really did look quite sophisticated. I was never convinced we were going to get burgers from this kitchen and expected to be served a duck l’orange worth $45. Though when you open the menu you instantly notice that its all about burgers and a good blend of Australian bar food. The Lot does come with pineapple, which I’m not a huge fan of, but it is needed as I found the burger did lack some flavour, which pineapple help compensate for. I found the pattie a bit bland and the bun and fries were OK. The small plates the burgers are served on really annoyed me. Personal peev I know, but the plates are too small and you need a little bit more dish diameter to cover off spillage from the burger. On a side note I did find the Ginger Ale a bit weak and watered down, but hey it happens.”
“It’s not often you eat a burger and the pineapple is the highlight. But that’s only because the rest of this burger was kind of boring; disappointing when you’re forking out $17. I’ll give the meat credit for being supremely beefy but it needed to be salted and spiced a bit more. I enjoyed the pickle which was was nicely spiced and I wanted a whole lote more from the egg – more creaminess and more ooze. This thing didn’t commit a lot of serious crimes against the burger community, but most of the ingredients just didn’t turn up to the party like the pineapple did. Saying all that I’d still probably give that spicy burger on their menu a go.”
Brother Burger and The Marvellous Brew on Urbanspoon


The Bottom End

Friday, August 24, 2012

The Bottom End – 579 Lt Collins Street, Melbourne, Victoria, Australia
Burger:
Shane Warne’s Personal Best
Serviettes:
9
Dress Code:
Smart Casual
Sleepiness:
45 minutes
Would we recommend:
Don’t expect much (unless you’re starving)
Price:
$20
Summary

By now you’ve all heard about “this Bottom End joint”. You might’ve heard that this is where the booze and burgers are abundant, or it’s where the kids do the disco dancing on a Saturday night? What are we talking about? You most likely read all about it here when we visited Delaney, Hockers and Chef Ezra last year. Since then the dudes have been busy and are always trying to out do themselves conquering a different burger theme at a time. So popular have some of these temporary burger experiments been, that they’ve become household names and have cemented themselves on the epic Bottom End burger menu. When we caught up with the guys last they drummed into us their unapologetic attitude dedicated to having a bloody great time, all the time. So with that in mind, and with a bit of tongue-in-cheek, their new burger option soaks up all these ideals and, a little bit extra. Arriving at the bar on a Saturday evening, with beer orders placed there was nothing left to do but to order Shane Warne’s Personal Best. Wedged in between a glazed burger bun we received two beef patties (check the menu now and it says you’ll be getting one), bacon, beetroot, egg, onion, Coon cheese and ketchup. Sitting galantly at it’s side are some tantalising house spiced fries and 3 mac’n’cheese balls.

Comments
“I’m usually extremely embarrassed and rarely admit to people that on the rare occasion I can’t finish a burger. However, this one had me completely stumped and I honestly dont know many who could polish off this entire burger. Obviously the double patties were the first obstacle: both were cooked fairly well done and ended up being quite tough and chewy. To then add insult to injury they throw in the creaminess of egg, cheese and sauce that takes up valuable stomach real estate. My latest and greatest obsession has been the humble onion ring and I’ve come to the conclusion that they only belong next to the burger and not inside where it turns to mush. Would love to try a smaller, less intense version.”
“I really wanted to like this burger. I was conflicted by how much I love all the Bottom End burgers and how they usually bang out these awesome thingw day-in-day-out. But the Warnie really didn’t bowl me over at all. To begin with I don’t think they needed two patties; with all the ingredients this burger has already in it I don’t feel the two patties belonged in there. The patties really weren’t that great anyway. On the plus side the egg was cooked to a runny goodness and the cheese was so beautifully melted that together these two combined into a great ooze.”
“Yep, they warned us. I don’t know if it was because I’d been on the chicken wings and drink for most of the day but, this thing defeated me. It was big bad mother-effer and you need to bring an appetite if you plan on leaving with a clean plate. First off, the Mac’n’Cheese balls – amazing as always. The main thing I got out of this burger was the sweetness that came from the beetroot, bacon and bun. But, overall the burger disappointed me a little. I can see why they named it after the legend that is Warne. It was ridiculous. There was just so much going on. The patties weren’t overly impressive and lacked the quality that I’m used to at Bottom End. This meal feels like its a bit more of a “screw it I’m hungry I’ll eat anything” type of thing, that seriously drunk folk would appreciate. Sadly I wasn’t that drunk. I did end up with quite the full stomach and with sauce all over my face like a champ. But next time I’d be sticking to the Classic Cheesy Bacon burger.”
The Bottom End on Urbanspoon


Burger Joint @ Drugstore Espresso

Tuesday, August 7, 2012

Burger Joint @ Drugstore Espresso – 194 Toorak Road,
South Yarra, Victoria, Australia
Burger:
Classic Burger
Serviettes:
4
Dress Code:
Casual
Sleepiness:
13 minutes
Would we recommend:
Don’t expect much
Price:
$14
Summary

Drugstore Espresso originally started out catering to Melbourne’s first love/obsession/addiction, coffee. Full of confidence, Shaun Nielsen (formerly of Steer Bar & Grill) closed its doors and began a full renovation. Chipping away at the mould of a traditional cafe, he gave birth to a monster establishment; proud coffee kings with Drugstore Espresso by day, but then it’s burgers and beers with Burger Joint by night. Obviously not one to play by the rules, he offers various burgers with options including Rangers Valley Angus beef, Jerk chicken, John Dory fish and 12 hour cooked lamb shoulder. One look at the drinks menu and you would be convinced you’re in an American Diner with a range of classic American beers like Budweiser, Brooklyn Lager and Samuel Adams aswell as 6 alcoholic milkshake flavours. We grabbed a seat upstairs at the large communal table and ordered the Classic that comes with a Moondarra Tajima Wagyu Beef pattie that’s minced in-house and served pink. Then there’s the thick bacon, lettuce, tomato, a fried egg, ranch dressing and a side of hand-cut chips and pickles.

Comments
“So once again I didn’t read the warning signs and completely destroyed this burger before even taking a bite. If there’s a skewer in the burger, do not take it out. Hopefully one day I will learn my lesson, but I highly doubt it. After several attempts reconstructing my mess I sort of managed to eat it like a civilised human being. The beef was extremely crumbly and completely broke apart into several pieces, which was a shame, because it had a great taste to it. In stark contrast – texture wise – it was the thickest, smokiest, chewiest piece of bacon I’ve ever eaten. I would have loved it if it was a bit thinner and possible to actually bite through. The egg and ranch sauce added enough creaminess to justify not having any cheese. The chips were crispy, salty and amazing.”
“Drugstore Espresso seem to have established a really relaxed and friendly feel. The beers, shakes and food options dabble to a degree of a US diner experience. This place did set a new record for me though: the pattie falling apart even before I took a bite. Burgers are not meant to be a tidy and a clean affair and this week’s burger adventure certainly wasn’t classified as a formal occasion. But, having your pattie split into 3 pieces whilst going for a bite can certainly skew your opinion on the food. But for me I can’t say I minded it that much as the end product was still good. The ranch dressing with the burger was a good mix and did add some high notes to each bite. The chips were ok, but what made it for me was the milkshakes – go on, give them a go!”
“Ok, You can tell there was good intention here. It’s pretty obvious when you start to catch the enthusiasm from the staff. But, unless blowjobs and Rolexs are involved the staff can hardly save a burger if it’s below par. What I had delivered to me was an almost Frankenstein of burgers. It was as if someone said, “Hey, burgers are popular. Brioche is trending. Oh, so is Wagyu Beef. Fat Cut chips? I hear they’re the shiznit”… and then just went for it. Ok, maybe not, but that’s how it came across as I ate. Watching in horror as the other dudes burgers disintegrated in their hands like sandcastles in a tsunami left me was hoping the same fate wasn’t waiting for me. My burger wasnt as bad but still fell apart pretty quick. Saying all this, all of the elements on their own were quite fresh and tasty, but together it made for an all-around awkward experience. Although I was quite relaxed after a few alcohilc milkshakes.”
Drugstore Espresso on Urbanspoon


Red Mullet Fishcaf

Thursday, June 7, 2012

Red Mullet Fishcaf – 210 Glenferrie Rd, Malvern, Victoria, Australia
Burger:
The Lot
Serviettes:
2
Dress Code:
Smart Casual
Sleepiness:
20 minutes
Would we recommend:
Don’t expect much
Price:
$17.50 inc. chips
Summary

Formerly owned by Essendon FC captain and current coach James Hird, Red Mullet is a great alternative if your wanting to sit down and enjoy your classic fish’n’chip meal with a glass of red. As expected Red Mullet offers a large range of seafood, but they even go as far as tackling the less traditional fish’n’chip shop meals like paella and a variety of curries. You’ll also be able to purchase pre-marinated fish that those wanabe Masterchef’s can take home and cook for themselves. When it comes to hamburgers there are a bunch to choose from, with two fish, a veggie and of course the classic Lot Burger. We went in with an appetite and chose the Lot Burger consisting of a beef pattie, egg, cheese, bacon, lettuce, tomato and onion.

Comments
“I’ve got to say this is a really appealing burger to look at – all stacked neatly with just enough of a view of each ingredient poking out. For me, the standout for this burger though was the bun. It was really dense, tasty and kept everything together. The beef was a good size and had been cooked well. And, with the egg, bacon and cheese on top, it could do no wrong.”
“I’ve got this belief in life that when you go to a specialty seafood restaurant/Fish’ n’ Chippery, and request a burger, your chances of a good burger are automatically reduced to 50/50. So how was this experience (or adventure)? Well, I would say pleasant. The pattie was nothing special, but was cooked well and did taste OK. The bun reminded me of memory foam. I say that because you would find your finger indentation staying there once pressed into the bun, no bounce back at all! I found that the burger did need some sauce, but overall it was a good filling meal and the chips were ok too. Next time I would try the calamari.”
“This burger was neither here nor there. I really didn’t think much of it. The bun was nice and so were most of the condiments. But really it was a forgettable meal. For a burger packed with a whole lot of ingredients it really was “meh”. But at the same time, it didn’t exactly kick me in the nuts. ”
Red Mullet Fishcaf on Urbanspoon


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