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.

The chefs grew up in the area and want to bring back what they have learned at Quay, Momofuku Seibo, Master, Ormeggio and Sweden’s Mathias Dahlgren.

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.