Slim’s is pitched as Australia’s answer to America’s In-N-Out Burger. What that actually means is that the kitchen at Slim’s only uses fresh ingredients; chips are cut to order by hand; and the ice-cream for sundaes and thickshakes is churned on-site each day.

The menu is also relatively affordable compared with other Sydney burger chains. The most inexpensive burger is the cheeseburger, with the most expensive being “the works” burger or a chicken club burger. All the beef burgers are made with Angus beef patties.

Like the Marrickville original, the CBD location is big, light and airy. Customers sit on cherry-red banquettes; bulbous light fixtures read “pop”, “gulp” and “chomp”; and a Perspex window looks into the kitchen so you can see your burger being prepped.