After a nine-month hiatus, owners Shravan Gautam and Dominic Doan reopened Charboys in the CBD in January 2017. The Edward Street premises are easy to spot down the hill from Central Station – just look for the bright-red fence with yellow stripes and an oversized, artificial hedge. A tiled forecourt is scattered with tables, and red stools are populated most days by hungry office workers.
But the 288 Edward Street office block that looms over Charboys will be redeveloped in September, so Gautam and Doan are already looking for a new location. In the meantime, the two law students are staying where they are until they find a new, permanent space.
It’s the special sauce that sets Charboys apart. The recipe isn’t written down anywhere – Shravan makes it to taste using varying quantities of whole-egg mayonnaise, spice and “plenty of TLC”. The sauce appears on every burger ranging from the classic cheese and double pattie, to the lentil, southern fried chicken and brekkie burgers. They’re all served on a soft, fluffy milk bun. The meat comes in daily from Rock-N-Roll Butcher in Greenslopes.
For now the kiosk is open Monday to Friday. And Gautam and Doan are trialling Saturdays.