A father-and-son team, Lindsay and Jack Stratton, have made hot dogs a thing in Sydney.
Their hot-dog joint serves high quality sausages with creative toppings it has formulated with chef Brendan Hill (ex-Aria). The most out there is the katsu dog, a bun filled with two juicy fillets of chicken katsu topped with cabbage, bonito flakes, nori, wasabi mayo and a soy-Worcestershire blend.
The other dogs are more classic; their challenge to the hot-dog stereotype is more about the quality of the ingredients. A Bratwurst comes naked or with sauce and onions; beef sausages are topped with mustard, caramelised onion and cheddar; and a Toulouse sausage comes with sautéed mushrooms and truffle aioli. Pino’s Dolce Vita Fine Foods a few suburbs over supplies the Italian and French sausages. Rudi’s in Kirawee makes all the German ones. The ice-cream, used to make a pavlova reminiscent of baklava and a salted-caramel ice-cream sandwich, is from Cronulla’s Frangipani.
The menu covers 10 hot dogs, two salads, fries (with an option of loading them with toppings) and desserts. The front bar serves Glee coffee from the Central Coast and fresh juices during the day. At night there’s a switch to wine and cocktails. The bar itself is tiled, reminiscent of a swanky Turkish hotel bathroom. The rest of the venue is made up of a wall of antique window shutters and a back wall is designed to look like an American hot-dog van.