Three junior fine-dining chefs (Richard Borg, Timothy Rosenstrauss and Joshua DeLuca) opening a burger restaurant would be big news anywhere, but in Penrith, it’s massive.
Considering their experience you might expect something experimental, but that’s not the case.
The classic cheeseburger is a simple stack of semi-molten American cheese, a surprisingly tart secret sauce, pickles and a patty (fatty, pink-centred and chunky) within a glazed milk bun.
If anything shows off the trio’s kitchen experience it’s the single vegetarian option, The Mike Tyson. It has pulled-pork-like shreds of smoked enoki and king oyster mushrooms, deep-fried kale and cabbage slaw. There’s also a fried chicken number, this one with a heavily spiced batter and malt-pickled onions.
Otherwise there’s fries; mash and gravy; some mild chicken tenders; and a white-chocolate shake that’s earthy but syrupy sweet because the white chocolate is pan roasted. The only decorations in the small industrial space (most seating is in the courtyard) are a few posters and a mural of Mona Lisa with a burger for a head.
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