Jones the Grocer

Thursday, February 10, 2011
Jones The Grocer – 1341 DANDENONG RD, CHADSTONE
(CHADSTONE SHOPPING CENTRE), VICTORIA, AUSTRALIA
Burger:
Jones Wagyu Burger
Serviettes:
1
Dress Code:
Casual
Sleepiness:
6 minutes
Would we recommend:
If you’re in the area
Price:
$16
Summary

In 1996, in the prominent Syndey suburb of Woollahra, Jones the Grocer opened their flagship store. Recognising a new growth in café culture they sought out to offer their customers fantastic service and produce (like a great café), but then also sold all their produce for use in everyday living (like deli). So when Chadstone Shopping Centre went through an epic makeover in 2009 they looked to Jones The Grocer for something new and different that many shoppers hadn’t yet experienced. The big glass structure that is Jones the Grocer Chadstone is hard to miss when trying to find a park. Feel free to browse their produce like fresh bread, cured meats, international jams and most notoriously, the cheeses in the their walk in cheese room. But, if you can’t wait to get home to try your purchases you can always dine in. Jones’ menu caters for both the early risers and the afternoon shoppers offering everything from traditional breakfasts, all the way to freshly prepared baguettes, pasta, risottos and salads for lunch. Most importantly of course is the Jones Wagyu burger. It comes with a Wagyu beef pattie, bacon, lettuce, gruyere, Jones bois boudran sauce and olive oil chips. Now all thats left to do is decide whether you prefer this or Capital Kitchen’s Cheeseburger just around the corner.

Comments
“I wasn’t sold on this burger. It’s not that I didn’t enjoy it, I think I was personally a little let down by the beef pattie. I thought the beef was a little pasty, somewhat like sausage mince. Not to say that it actually tasted like that (even though so many others do). In the end you could tell the beef was of good quality and taste, but it just wasn’t the kind of pattie I like. All other ingredients were fresh and well proportioned. I particularly enjoyed the bun and fries.”
“A small and well proportioned burger. The beef was a little charred for my liking but its still had a great crumble and flavour to it. On the top bun you had the ketchup and on the bottom there was possibly one of the best mayos I’ve ever tasted. To finish it off it had perfect presentation with a fancy dollop of sauce on the side for the chips. I’d advise not ordering if you are on your lunch break from work; this place is catered towards the ladies who stop by during/after shopping and are in no rush..”
“Overall a good lunch time burger. However, there is one condition: you have to wait 15-25min for your burger to arrive (service can be a bit slow, but that’s ok because the final product is worth it). I wasn’t a fan of the chips cooked in olive oil – some of them were too greasy and heavy. The positives included a light, small and very easy to manage bun, a light and well cooked pattie, perfect bacon, a very tasty and nicely melted gruyere and just the right amount of carefully selected lettuce leaves.”
“The sauce on the wood is undesirable and is different just for the sake of being different. The chips your meant to use to dip in it are cooked in olive oil – nothing but a gimmick because quite frankly they taste bad. It did take forever to get service/meals but in the end, you honestly get quite a simple and decent burger with a Wagyu beef pattie that’ll melt in your mouth. To add to this there was salty, crunchy bacon and really good ratios of cheese and lettuce. Its a good, perfectly proportioned lunchtime burger.. but only if you’ve got all the time in the world.”
Jones the Grocer on Urbanspoon


Rockpool Bar & Grill

Monday, June 28, 2010
Rockpool Bar & Grill – Crown Complex, Southbank, Victoria, Australia
Burger:
David Blackmore’s Full Blood Wagyu Hamburger
Serviettes:
2
Dress Code:
Formal
Sleepiness:
9 minutes
Would we recommend:
Go Now!
Price:
$22 (extra $6 surcharge on Sundays)
Summary

Rockpool Bar & Grill has been serving up great food since it first opened in Melbourne in 2006. Lunchtime at the Rockpool is synonymous with business power lunches whilst, amidst candlelight, dinners are known to be frequented by the “first-date” variety. Based on Chef Neil Perry’s food I’m sure the deal always gets sealed. The emphasis (or mantra) at the Rockpool has always been high quality produce and we experienced this first hand with our David Blackmore’s Full Blood Wagyu Hamburger, comprised of a brioche bun, bacon, onions, gruyere cheese and zuni pickles.

Comments
“A burger that is all about the Wagyu beef pattie. With peppery sauteed onions, lean bacon, cheese and some of the best pickes I’ve had. You also get the option of two well presented pieces of lettuce and tomato on the side. Like all good burger places should, this is the first venue to ask us how we wanted the pattie cooked. Oh and the bun deserves a special mention too!”
“Respect for them asking how we wanted our beef cooked. Medium-rare is their standard and my dining companions got exactly that, however mine was cooked a little longer (I had asked for medium rare) and I had no pool of juice left on the plate. That aside the burger was great. The flavours all worked in perfect harmony. Loved the decor, atmosphere and lighting, which all combined really helped cure my hangover.”
“A really classy burger. It’s probably the only place where people can eat their burgers with a knife and fork and get away with it. Anywhere else and they would look like a wanker. My favourite aspect of the burger was the beef pattie (so far ranking highest for me). The pickle and bun came in second, followed by the bacon and cheese. Hand cut fat chips ($12 extra) were OK.”
“This was a refined and well thought out burger. The beef pattie was outstanding but overall the finely sliced, zesty zuni pickles stole the show for me. An experience not to be forgotten. Go the distance and order a beer and a side of onion rings ($9 per serve).”


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