Wagyu on the smash
Our Royale and Cheese Beast use wagyu beef smashed hard on the flat top. Angus does the heavy lifting on the Chef's Signature and the Best Stacks.
No secrets, just standards
Our food
Wagyu, Angus, chicken, lamb kafta, camel, halloumi, veggie and fish. Here's how we treat every one of them.
Crust is king
The patty gets smashed hard on a 260°C flat top so the whole surface caramelises. That's where the flavour lives.
Buns, including charcoal
Best Burger buns split and griddled in butter, plus a jet-black charcoal bun for the Alpine Brisket. Change of bun is $2.
Sauces made in-house
Signature sauce, chipo-mayo, Verde-aioli, truffle, premium and Signature BBQ, creamy garlic and chickpea tahini — all whisked here.
Beyond beef
Char-grilled chicken and schnitzel, home-made lamb kafta, a premium camel patty, grilled halloumi, beetroot quinoa and golden crispy fish.
Slow where it counts
Brisket is smoked and pulled slowly, apple slaw is cut fresh, and produce is prepped every morning before doors open.
The stack, top to bottom
Glazed crown
Layer 7 of 7
Sharp dill pickles
Layer 6 of 7
Ruffled iceberg
Layer 5 of 7
Melted American cheese
Layer 4 of 7
Smashed Aussie beef
Layer 3 of 7
House burger sauce
Layer 2 of 7
Toasted sesame base
Layer 1 of 7
Allergies & diets?
Our kitchen handles gluten, dairy, egg, soy, sesame, fish and nuts (tahini). The Vegan Burger is built with a beetroot quinoa patty, vegan cheese and vegan mayo; the Gold Crisp Veggie and Halloumi Stacks are vegetarian. Tell us at the counter and we'll talk you through what's safe — everything is cooked in a shared kitchen.
Talk to usReady to pick one? See the full burger menu.