Burger Bar

Matthew Page was one of the pioneers of Sydney’s gourmet pizza industry, starting the very successful Wood and Stone in Surry Hills and Manly. Like those excellent wood-fired bases, his current damper buns (and gluten free products) are ‘vehicles for delivering flavour’. While the flavour on the Lamb Vindaloo Burger ($11.90/ burger only, $18.80/ with chips and salad) with a spiced ground lamb filet patty, banana, pine nuts, minted cucumber yoghurt and leaves, might not be authentic vindaloo, it certainly is interesting. The Chilli Beef Burger ($10.90) was a bit of a messy mouthful with house-made jalapeno sauce and avocado sour cream dressing, but as Page advises, remove the stick, flatten the burger, cut it in half and then pick it up in your hands. You’ll still need a napkin or two, but his method worked for me. Add a serve of nice, non-oily Chips ($3.50) to any burger and you’ve got a filling mountain of food. Interesting vegetarian choices like a Spicy Pumpkin and Zucchini Rosti Burger ($9.90); a small selection of cheap wines by the glass; and an excellent alternative to an iced coffee ‘ the Expresso and Caramel Milkshake ($4.90) ‘ round out the experience. You’ll be able to see why they’ve lasted three years in a market where burger joints come and go.

Burger Bar
118 Devonshire Street, Surry Hills
Ph: (02) 9690 0465
Burgers/Pizza $-$$