Located a footy’s toss from Cronulla Beach, it’s easy to imagine towelling down after a summer’s day in the water, heading across the park and sinking your teeth into a Wagyu burger with maple-glazed bacon, truffle aioli, tomato jam and pickled red onions with a craft beer on the side.
The burger-patty recipe is simple and complete: just two cuts of beef: brisket and chuck, with a bit of salt. No filler, no egg, no spices. Along with the Wagyu burger, must-try dishes include the sausage and scrambo burger for breakfast; shoestring fries topped with salsa verde, parmesan and lemon; or the vego burger, with a spiced chickpea and zucchini patty with pickled carrot, hummus, coriander, iceberg lettuce and house-made sweet chilli sauce. All bread is provided by Brasserie. For dessert there’s soft-serve, a flavour-of-the-day Italian sundae with many toppings, or a rich milkshake with flavours made in-house.
The interior design avoids the all-too-common rustic, wooden theme and instead has a geometric style with a striking palette of black on white. Tiles and slabs of white-and-grey marble frame the bar and open kitchen.
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