After more than a few licks of paint in 2010, The Post Office Hotel opened its doors again to a more than happy Coburg neighbourhood. At its core it’s a Gastropub – but with probably a little more emphasis on the “pub”. The reason for this emphasis is purely because its such a homely and warm environment. It’s inviting and caters for everybody of all tastes, which really makes you question whether or not any of the locals would actually refer to it anything other than “the pub”. Although quite large with many different areas for drinking, dining or even maybe a little boot-scoot, their menu acts as if you’ve entered a high-end English cottage turned restaurant. Toulouse Sausages, Spaghettini with truffle oil and Spatchcock are offered from either their elegant Cafe229 & Dining Hall or Pub menus. On a cool Sunday evening we stepped up to the bar and ordered the Post Office Hotel’s Wagyu Burger that came with a 200g Wagyu pattie, lettuce, tomato, caramelised onions, gruyere, beetroot and a side of french fries. Be mindful, they don’t have ketchup, but the offer of chutney and aioli is plentiful.

“This burger was on the very verge of greatness for me, with the large, perfectly cooked wagyu beef pattie being the absolute highlight. Unfortunately the other ingredients were a little too strong and instead of enhancing the beef flavour, slowly overpowered it. From the buttery, flaky texture of the croissant-like bun and the sweetness of the beetroot relish and caramelised onions. I’d like to try a simpler version with just the pattie and the creamy gruyere cheese. I really enjoy a good stalk of a venue’s kitchen and peering in I saw some seriously good looking dishes being produced that I’d love to try next time I’m in the area.”

“This burger really ticked a lot of boxes for me. The brioche bun and beautifully charred pattie were the two great stand outs for me. I really would have been happy with the bun and pattie and done away with everything else, not because they were subpar, but because I loved the complex flavour of the pattie. The beetroot relish was great and together with the brioche really made the burger quite sweet. The melted cheese perfectly covered the pattie and combined really well with the caramelised onions. Chips were good.”

“Appearance-wise it looked a million bucks. However, my first bite in and there was drama. It was all very soft, but Wow was the pattie piping hot. Especially when compared to the rest of my room-temperature burger. I gave it a second as my tastebuds regained consciousness and continued. When you use beetroot, you run the risk of upsetting some people and pleasing others. This has to please all those who bite in. I think we’ve found the perfect amount of beetroot to use in a burger. Call me crazy, or maybe I just enjoyed the beetroot’s cooling properties. Extra highlights to add to it’s CV were the deliciously salty, melted gruyere all over the high quality pattie and, my favourite of all, the caramelised onions that popped up every now and then to give the burger a little bit of bbq fundraiser charm.”

A pub with all the right elements: a beer tap, beer garden and a good variety of fancified pub grub (best enjoyed with beer of course). Ask any Richmond native and they will tell you this place is an institution; great for quick drinks after work, long lunches and Sunday dinners. Upon first inspection you might think this place is quiet and cosy – almost grandma cosy. But when you notice all the flatscreens and the sensational beer garden, you can imagine how busy it might get here on a Saturday night before/during/after the footy. As well a handful of imported and local beers on tap their menu offers the usual pub favourites but with a bit of a new age twist. They tried to tempt us with veal and sage sausages, herb and lemon crumbed chicken with radicchio and even spaghettini, but of course we were here for the Prince Alfred Burger. It came with a beef pattie on a brioche bun, relish, cheese, lettuce, onion, aoli, caramelised onions and a side of fries.

“I knew that the Prince Alfred had renovated and gone for a more refined dining style rather than the traditional pub. But what threw me was this formal dining area paired with flat screen TVs. I guess they thought that no dude should go without footy, even when the Mrs drags him out for a romantic weekend dinner. It was a well presented burger that played it pretty safe. As you would expect from this place all the ingredients they used were really fresh and packed with flavour. A thick juicy pattie was held together by a sweet fresh brioche bun, with a side of really good chips. Like I said… not a burger that’s changing the world, but it is something you could rely on being tasty everytime you go.”

“They’ve taken little risk in terms of ingredients; just your basic beef, cheese, lettuce and tomato between a bun. But my God, when you’re using really good quality and fresh produce that’s full of flavour, why would you mess with a sure thing? Starting off quite tall due to a giant hunk of juicy beef, everything eventually squashed down into a manageable bite. The lettuce and tomato added just the right amount of crunch but didn’t take anything away from the great tasting beef. Although if I had to pick out anything, it would’ve been a tad pinker pattie.”

“For a pub dining area it’s a bit more formal. With elegant chairs and tables, soft amber lights and well dressed staff, I almost felt like I needed to wear a shirt. But what threw me off were the flat screen TVs playing football – they made me feel like I was in a TAB. What frustrates me is not knowing what’s in my burger. Sometimes venues name a burger and don’t provide any details about whats in it (I need details folks). Overall, the burger was tasty, a touch sweet and good quality. Not to mention being accompanied by some great tasting chips.”

“Venue discrepancies aside, this was a lovely bite. Was it memorable though? Not entirely. I guess when you look at it on the grand scheme of things, it actually sits nicely with other tasty burgers. But, without anything to really to call its very own, it was hard to spot an “it” factor that could take the burger from good to great. Aside from that, it was simple, fresh and enjoyable. I really shouldn’t complain though because if I’m after a really fresh take on a classic in Richmond, I’d come here.”

When the owners of Miss Libertine realised they were growing up and the hangovers and drunken nightclub patrons were getting a bit tiresome, they decided to completely renovate the heritage listed, 1853 bluestone building and convert it into a gastro pub. Appointing Shayne McCallum as head chef to oversee the menu, they’ve created traditional Australian pub classics as well as some more adventurous dishes like rabbit pie and tuna tartare. We of course went for the burger with Sher Wagyu beef, bacon, cheese, Yarra Valley egg, a soft brioche-like bun and hand cut chips.

“I was really surprised with this place. After being informed by the waitress that this is “the best burger your going to try”, I have to say I was a little sceptical. When it arrived at the table gleaming with its sweet soft glazed bun, I knew they had put something special together! Two perfectly cooked and seasoned patties separated by some great bacon. Juicy and full of flavour, the crunchy tangy pickles added a nice bite. The oozing egg and melted cheese also gave the burger a nice creamy texture. I’m usually not a massive fan of handcut cuts but these were pretty good.”

“Everyone loves a good surprise, especially when you’re least expecting it. So the moment I saw that it had double patties (not mentioned on the menu), I was extremely elated. The bun was super soft with a nice shiny glaze (best compared to the sweet Chinese Bread Top rolls) and it really helped enhance the perfectly seasoned, juicy beef and creaminess of the cheese and egg. This burger is great, but it’s the extra details like the crispy slices of tangy pickle and the spice from some ground pepper that really made this burger stand out.”

“These double Wagyu patties were delicious! The cheese oozing out of the burger, combined with the fresh egg really got my juices going. The bacon in between the two patties was a good move as it broke-up each bite with its salty goodness. I really liked the super soft bun with its sweet glaze. The hand cut chips were great! Fluffy on the inside and nicely cooked on the out!”

“Walking up to the old Miss Libertine, I really wasnt expecting a whole lot. Walking in however, changed that for me. I suddenly forgot about all the late night discos I’d attended. I was standing in a place that looks like it had a bunch of money poured into it. Fancy as hell, almost like a Newmarket or Halfmoon kind of joint. However, I am suspicious of most burgers that use Wagyu beef these days. Purely because some places claim they use the expensive stuff just so they can lighten your wallet. But as soon as it landed in front of me I forgot all about my suspicions and went straight into Playboy photographer mode. This burger made good use of the “Three S’s”: soft, salty and sexy. The double patties with bacon sandwiched in between were genius! Every other bite I received an express delivery of beautiful charr. The egg was good but I really dont think it needed it. With the double cheese it was more than enough creaminess. I mean, it did end up falling apart. But I didnt care. I just wanted this burger to keep going and going. Stellar start to 2013!”

Rejuvenated for the umpteenth time, Half Moon is as synonymous to Brighton as cosmetic surgery, convertibles and inbreeding between the local inhabitants of the Brighton bubble. Calling itself a pub is a slight understatement; this place is big, modern and bares little resemblance to what you would consider a traditional pub. Split over 2 levels and boasting no less than 6 drinking and dining spaces both indoors and outdoors, Half Moon caters to everyone from families with little kids eating dinner, mates catching up and watching the footy to cougars on the hunt for their future ex-husbands. The menu offers a small selection of pub classics as well as a some pastas and meat dishes. We ordered the Beef Burger that had bacon, Swiss cheese, sweet and sour onions, lettuce, tomato and aoili served with chunky steak fries.

“I was a little disappointed at first when this burger came out as the bun greatly outsized the pattie itself. But once getting hold of the burger I came to the conclusion that anything smaller might’ve have left you cradling a mess. The bun itself was actually pretty good and held a think juicy pattie that was perfectly cooked. I have to say the standout and highlight of this burger though has to be the sweet and sour onions. All the other ingredients were still fresh and flavourful though. With the addition of a lil’ sauce you could have a pretty quality Bayside burger on your hands.”

“This place has ruined many Christmas lunches for me by providing me with many epic hangovers (Half Moon used to throw the best Christmas Eve parties). The carpeted dining room was a far cry from the last time I was there and everyone was a lot better behaved. The bun on this burger was huge and it did take a few bites to reach the beef however, it needed to be, nothing else would of been able to keep this burger together. The thick chunk of beef was cooked to a perfectly pink medium-rare, and was one of the best quality I’ve tasted in a while. With the bun being so large, the sweet and sour onions sort of clumped together in one small spot so were only tasted in a few bites, which was a shame as they were great. Sometimes the pricier burgers can leave you still feeling hungry afterwards, this was definitely not the case in this circumstance.”

“Sometimes you come across little culinary gems in life that at the time really leave an impression on you. I may have found one on this outing folks. This time it wasn’t the pattie, even though it was good and had a lot of those awesome attributes. It was the sweet and sour onions that got my attention – a clear differentiator to other burgers I’ve had recently. I loved the contrast those onions added to the rest of the ingredients in the burger. There were some things I didn’t think that well of: the bun was too big, the chips were a bit average and the burger did need extra some sauce. No matter how good those onions were it still would’ve need more sauce to tak it up a level. Either way a good burger, but heaps of potential.”

“My first bite was nothing but dough. With this much bun I figured this was going to be a filling burger. The beef was pink throughout, very juicy and excellently beefy. There was a quality charr to the outside of the pattie and it had a nice amount of fattiness in it. Swiss cheese is probably one of my favourite cheese for a burger and this really hit the nail on the head. It was beautifully melted but, didn’t melt into the background and stayed bold. I really didn’t mind the bun but it really should’ve been smaller. That, and the lack of aioli/ketchup/mayo (take your pick) both in and outside the burger were the only things I’d hate on in this burger. But if I were around Brighton again getting my Milf on and I got hungry, sure, I’d be back.”

If you ever find yourself meandering around the industrial back streets of Port/South Melbourne thinking to yourself “I would love a casual, yet refined dining experience with the option of a bar menu, restaurant and sunny courtyard”… then the Wayside Inn is for you. From the creators of The Station Hotel in Footscray, owner Sean Donovan and Head Chef Matt Merrick offer a new pub dining experience based on the simple concept of well-prepared food using quality ingredients, one of the highlights being the different daily offering of rotisserie available like Venison with figs, Boer Goat and Duck. To wash down your meal there are over 20 beers to choose from and a carefully selected wine list to best match your chosen dish. However, we decided to go for the Cheese burger (available on the all day bar menu). It comes with a thick beef pattie, cheddar cheese, bacon, lettuce, tomato, beetroot relish, all on a brioche bun. On the side you get big hand cut chips that are triple cooked: first boiled, slowly fried and then finally deep fried.

“A very visablly appealing burger; stacked high with a big chunk of beef in full view with cheese running down the sides. The large piece of beef had been minced perfectly leaving plenty of fat and juice in the pattie. The cheese was very strong on its own however, with so much beef it added just the right amount of kick – any other cheese would have been lost. Although not usually a fan of beetroot, the relish under the beef added just enough sweetness necessary. The bacon was cut very thick and tasted great. All-in-all a really good and well thought out burger. In terms of thick cut chips, they’re probably the best I’ve had, but they still don’t compare to a good French Fry.”

“A great juicy, thick (and I mean thick) pattie. The bun was good, but if cut a little bit more evenly in the middle it would have had a better bread distribution and wouldn’t leave the bottom bun a thin, soggy mess. The bacon was nicely smoked and full of that sweet hickory taste, combined with a really sharp cheese to round out each bite full of goodness. I thought I could taste mustard so that warmed my heart and then the relish added another sweet angle to the burger. Chips were a bit too thick for my liking, but cooked well none the less. This burger will definitely be seeing me again.”

“The waterfall of cheese gushing down the side of my pattie struck my taste buds like cupids arrow – it was instant love. The sharp aged cheddar did however, turn out to be a team player. Alone it was strong and let you know who’s boss, but when mixed together with the awesome beef pattie and delicious smokey bacon, it was supportive and nurturing like a MILF. Next time, honestly this is the way I would tackle it though: just beef, bacon and cheese. For such an enjoyable burger its a shame the chips weren’t the moreish salty side snack that I’d hoped for. But thats not enough to stop me from heading back for a lunchtime burger and brew. Big up Sean D and the team for polishing the hell out of this hidden gem.”

“This burger from the outside looked like any other regular burger, and when I ate each ingredient individually nothing stood out. The bacon alone was actually quite horrible – very rubbery and over cooked – however once you take a big bite out of this burger it is absolutely amazing! Everything just worked perfectly together and I can’t explain why, it just does. The chefs who obviously know what they are doing have made it look simple and easy. This was definitely unexpected from a venue filled to the brim with people with tattoos, beards, black rimmed glasses and most conversations starting with “what colour is your fixie?”. Saying all that, I would love to visit again the next time I venture to the other side of the river.”

“There’s something about re-inventing a classic that has a certain romance about it for me. Like taking a Victorian pub with its barn/church like interior and making it hospitable and comfortable to the hipsters (general public), of the Northern Suburbs and letting the beer run, run and run. Add on top an adopted American style cuisine with buffalo wings, chilli dogs and most importantly the Smoked Cheese & Bacon Burger and you have a hit. The burger itself was great: the pattie had a certain rustic element to it, the traditional bun was just that, traditional. The bacon was a bit tough to eat, but still good. The 1000 Island sauce was ok, but I still felt it needed that saltiness that a ketchup or mustard could only provide. The burger was hard to manage with all that sauce on it, but enjoyable nevertheless. Chips were a big standout, fluffy on the inside and super crunchy on the outside with great seasoning.”

“When I saw this my taste buds lept. When a burger comes out in basket you know someone that knows a thing or two about diner culture has had some input with this. I went to pick up the burger and it was piping hot. Whether because it had just been steamed or from resting on its hot bed of wicked chips, I dont know. Either way, when I got stuck into it I was instantly greeted by some delicious beefy flavours that left a nice coating of fat dancing around my mouth. The bacon was ok, but a little too tough and at one point even interrupted my meal. The smokey cheese was splendid and together with the 1000 Island sauce excelled at filling me with delight. I finished it all off by sitting back, munched on my pickle and casually punched a hipster in his bearded face.”

“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”.”