Pub Life Kitchen
In any debate on the best burgers in Sydney, Pub Life Kitchen (PLK) always gets a mention.
There are only four options. The most classic is the cheeseburger with pickles, red onion, mustard, PLK’s tomato sauce, a double serving of jack cheese and a juicy, pink-centred beef patty. The O.G. (Original Gangster) has just cheese, pickles, tomato and aioli.
While the look and flavour is derivative of popular US fast-food joints, the process behind it is far from it. Underneath the pub is a hanging room where PLK’s full-time butcher salts, cures and dry ages meat for the burger patties.
The remaining two burger options are similarly simple and uncompromising. The vego delight is a great example. It’s a salad sandwich with a piece of fried cheese.
The rest of PLK’s short menu is made up of a few fried snacks and four rotating specials. The mains change, but there’s always a steak, a fish, a vegetarian and always a fourth dish that will be a pasta, osso bucco or schnitzel.
On Wednesday’s only you can take part in the weekly burger experiment, for which owner Jovan Curic and his team pump out ridiculous one-off specials. Previous versions range from simply adding a few rashers of bacon and switching up the cheese, to foie gras with fresh truffles.
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