Skipping Girl Take Away
Skipping Girl Take Away may have arrived in 2016, but its burgers, triple-cooked chips (not fries) and vibe have more in common with Andrew’s (established in 1939) than any of the city’s newer burger outlets.
Owners Nolan Ramage and Eyal Talmor didn’t spend much time on décor or branding, but it’s no big deal. The place has a DIY charm and you won’t be here for long anyway. There are only a few small tables.
They put the effort in where it counts, sourcing Wagyu from Largo Butchers in Fitzroy and honest-to-god brioche from Phillippa’s. The buns are pillowy and sweet without that cloying, fall-apart character other brioche can have.
Besides the classic beef, there are fish, chicken and veggie patties. Past specials have included smoked mac’n’cheese, gooey poutine and a pulled-pork burger.
Where Skipping Girl innovates – if you can call it that – is with the finishes.
There’s a 60-strong wall of condiments to choose from, including Melbourne Hot Sauce’s full range; a good chunk of Beerenberg’s; and house-made salts and infused oils.
The only concessions to the times are the Facebook and Instagram stickers on the front window, and a branding iron that keeps those feeds ticking over. You see, every one of Skipping Girl’s buns is seared with her caramelised likeness.
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