Dani Zeini fine-tuned his burger-making skills over the years at numerous Melbourne restaurants, including his own Royal Stacks) before opening an outlet in Sydney in 2016. The slick, modern fit-out has bronze countertops and leather seating illuminated by neon burger signs.
The team minces pasture-fed, GMO- and hormone-free beef from Vic’s Meats every day. It has even brought out executive chef Terri Tep from Melbourne, who has 14 years of experience in the trade, to finesse the flavours.
Menu highlights include the Single Stack (beef patty, tomato, butter lettuce, American cheddar, pickles and the special house sauce), and the Miss Elizabeth (beef patty with truffle mayo and Swiss cheese). The brawny McDowell is two patties; Swiss cheese; cheddar; and a decent smear of horseradish, shallot and gherkin mayo between three bun layers.
For sides try the gooey-centred, crunchy-edged mac’n’cheese croquettes. And the potato gems, waffles and frozen custard. Sydney folks are being treated to three exclusive new shake flavours: Nutella swirl, Ferrero Rocher and cookie dough.