The Kings Cross Hotel


Kings Cross Hotel Verdict: 7/10

Beef Burger: 6/10

Chicken Burger: 9/10

Sides: 7/10


Why the Kings Cross Hotel?

She says: In a shocking turn of events He had previously eaten the chicken burger at the Kings Cross Hotel WITHOUT ME and He would not stop raving about it. I wasn’t super keen on going there as I am not crazy about the hotel itself. After a few weekends of him suggesting this one but us ending up elsewhere (we restored to the coin-flip method of decision making a number of times), fate finally chose the Kings cross hotel for us.
He says: The SMH had listed the chicken burger at this establishment as one of the top ten burgers in Sydney. I live a stone’s throw away and although regularly drinking and indulging in their other pub food fare I had yet to hit up the burgers. In a bout of momentary insanity I ended up heading there without the stellar company of She. After admitting my burger infidelity I  kept banging on to her about going back as I thought the chicken burger was off the freaking chain good!

What did you order?

·        Buttermilk chicken burger, swiss, bacon, pineapple, thousand island-$17

·        KX cheese burger, pickles, ketchup, mustard – $17

·         Cider

Tell us about the KX Burger ?

He says: The beef burger was of the pleasant old school cheese burger variety. It was seriously let down by the patty though that had a weird spice/funky cheap sausage vibe to it. The mustard, ketchup, cheese and pickle accompaniment helped to overcome though. Solid but instantly forgettable.

She says: This burger excelled in the mustard and pickle department but was let down by the patty and the bread. The meat was edging on that flame grilled taste but didn’t commit and was a bit on the dry and chewy side. This burger was pretty standard, not special but not a total let down.

So then, how did you find the Buttermilk Chicken Burger?

She says: This as a pretty fantastic burger. The picture doesn’t lie, it is massive. It had everything, bacon, cheese (and lots of it) sauces and pineapple (again). The chicken itself was coated in a spicy rub and was moist and delicious. The bacon was cooked to perfection and the pineapple and sauces were the perfect accompaniment. He was right to rave about this. I will think about this burger many times in the future.
He says: I think this is chicken burger nirvana right here. Crunchy yet moist fried buttermilk chicken surrounded by a whole heap of bacon, melted swiss cheese, gorgeous pineapple and the unsung hero that is the thousand island sauce. It all comes together in a decadent symphony of burger virtuosity.  Possibly my favourite chicken burger in Sydney. I can only hope it will haunt my dreams for eternity and if I never have it again I will feel the immense lack.

And what about the sides?

She says: There weren’t really any sides to choose from. (Lies – there was some salad or mash and gravy, but he thought better and didn’t order anything). The burgers did come with chips though, and they were pretty good. They were that special type of batter – like the kind you get in hotels with your club sandwich, almost crumbed.

He says: The fries hit the spot with their cluster like batter and cajun seasoning.

|| 244–248 William St, Potts Point NSW 2011|| Website || Menu ||



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The Forresters


The Forresters Verdict: 7/10

Beef Burger: 7/10

Chicken Burger: 8/10

Sides: 6/10


Why this place?

She says: Again, this was His suggestion. Perhaps it should just be a given that He does the research and has the experience, and I willingly follow His advice based my trust of His encyclopaedic burger knowledge. (Also, based on my previous experience of Queenies, the restaurant upstairs, I knew that this would have to be okay.)

He says: In my experience the Drink n Dine company have always been rather reliable with their burgers and The Forresters also doubles as an enjoyable weekend drinking spot.


What did you order?

·         Cheeseburger – $18

·         Fried Chicken Burger – $18

·         Fries with Pulled Pork & Cheese – $12


Tell us about the Cheeseburger?

He says: This was top notch and hard to deny. Not on the same level as the Oxford Tavern but still a cracker. The addition of the fried onion rings atop the tasty patty was a masterstroke. My only complaint was that the quality and freshness of the bread left a little to be desired.


She says: This was a really good, solid cheeseburger. It hit the spot. Not too much bread in the bun, a good amount of sauce. Juicy patty and nice fresh thinly sliced iceberg lettuce. I liked the onion rings too – nice touch. It tasted like how a burger should taste and I would go back for it again, for sure.


So then, how did you find the Fried Chicken Burger?

She says: After the Oxford Tavern fried chicken burger, I didn’t have high expectations, but I was pleasantly surprised. The Foresters’ chicken burger was far more cohesive than the Oxford Tavern’s version. This one had a good amount of sauce and avocado which held the bun and the chicken together and incorporated the chicken as part of the burger rather just a piece of chook between two pieces of bread. It was indulgent and luxurious. This is another burger that I have thought of again and would definitely return for. Order it. You will not regret it.


He says: I didn’t wax lyrical about this one like She but can understand why she loved it so much. The chicken was a knockout but there was the same issue with the bread as their was on the cheeseburger and, it is a personal taste thing admittedly, I’m not that into guacamole and sour cream on a chicken burger. Unless you’re going full tex mex I just don’t get what they’re doing there.


And what about the sides?

She says: Well to begin with, we probably didn’t need to order fries – both the burgers came with a good amount of fries already…and well, basically we dropped the ball okay, we missed the Mac and Cheese on the menu until it was too late.  And then also, I think perhaps this dish was ready to go a while before the burgers, because by the time it got to us the cheese had hardened and cooled to form one giant cheese and pulled pork mass, which was not super pleasant. Hot, hell warm even, I think this side would be fantastic, but in its brick like state it was disappointing.

He says: Not realising there was Mac and Cheese on the menu was a gross oversight on our behalf. The pulled pork and cheese fries were a little confused. The crinkle cut fries are always a familiar and enjoyable old friend but they just seemed to haphazardly shove some blocks of cold pork in between them like they were playing a drunken game of reverse jenga. The cheese and sirracha were never going to be enough to save the day here.

Visited on DATE

|| 336 Riley St Surry Hills NSW 2010 || Website || Menu ||


Food served from 12 til around 10pm daily.

$12 lunch menu is available Mon-Fri, 12-3pm.

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Brooklyn Social


Brooklyn Social  Verdict: 3/10


Beef Burger: 3/10

Soft Shell Crab  Burger: 1/10

Sides: 7/10


Why this place?

She says: I am (reluctantly) claiming this one as my find. My flatmate took photos of this venue just before it opened and gave me the rundown of the menu. I told Him about it because it sounded like something we needed to check out. It is actually the old Mexico Food and Liquor venue, which they have changed up a bit with a new dive bar theme.

He says: The photo of the burger from this place that she showed me was some incredible burger porn.

What did you order?

·         Quarter Pounder

·         Soft Shell Crab burger (special)

·         Curly fries

·         Sweet potato fries

·         Mac and Cheese balls with truffle aoli


Tell us about the 1/4 Pounder?

He says: I’m of a mind that there’s no such thing as having too much meat in a burger. Brooklyn Social has made me rethink my thoughts on the matter. This burger looked like heaven but tasted like purgatory. When it came out you would have needed a spatula to scrape my salivating mouth off the ground but it was all downhill from there. This burger had no flavour at all. The cheese, patty, and sauce all blended into one big mundane mishmash.

She says: This was His choice – and though I am in no position to criticize (see below re: soft shell crab burger), I did flag that I thought this much meat may be an issue for me. In an easy, MacGyver-esk work around, I removed the second patty from my half of the burger. And though the burger looked a million bucks, to be frank it just lacked flavour. It really needed a strong pickle, a cheese with a good tang to it or more sauce to counter the samey-salty beef and cheese taste. I have read other reviews of this burger and it doesn’t seem to be other peoples experience – perhaps this was an off day?

So then, how did you find the Soft Shell Crab burger?

She says:  I messed up here… who in their right mind orders a soft shell crab burger? I took a chance on this one and in retrospect, I shouldn’t have. Despite how great this burger looks,  it was not at all good. The soft shell crab itself was way too salty. So salty that it overpowered everything else on the burger and ended up being really hard to eat. I couldn’t bear the taste enough to even finish it.

He says: I’ll let my score translate my thoughts on this burger. I like soft shell crab and clearly I’m a fan of burgers. I did not like this burger in any capacity whatsoever. The only burger that we’ve ordered that I simply could not finish. An unmitigated disaster.

And what about the sides?

She says: The sides were the savior of this meal. The mac and cheese balls were my favourite (particularly because the truffle in the aioli was nice and strong). Again, curly fries were such a highlight, I am not sure I can ever go back to normal straight fries. And the sweet potato fries were right up there (and tasted great with mustard funnily enough).


He says: Unlike the burgers the sides radiated excellence  and they single handedly saved our Saturday lunch. Coupled with the curly and sweet potato siblings the decadent Mac n Cheese balls had us bouncing out of the place and went to great lengths to nearly erase the memory of the burgers that unfortunately proceeded them.

Visited on 19 July 2014

|| 17 Randle St, Surry Hills NSW 2010 || Website ||

Open noon till “late” Tuesday to Sunday (I think – its actually pretty hard to tell. Maybe call them.)

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The Burger Shed


The Burger Shed Verdict: 4/10 

Beef Burger: 4/10

Classic Shed Burger: 2/10

Sides: 7/10



Why the Burger Shed?

She says: He discovered this through his daily trawling of our favorite food blogs. From all accounts it sounded really good, and we were headed back from a weekend away at Whale Beach so it seemed like the perfect pit stop.


He says: Normally when big time chef hatted chefs get into the burger business the results are electric. This was Justin North’s (Becasse, Charlie and Co) new venture and considering his previous culinary exploits I expected big things.

What did you order?

  • Cheese and Bacon Burger (vintage cheese burger with grilled smoked bacon) – $13
  • ‘The Classic’ Shed Burger (grass fed Angus & fullblood Wagu patty, cheese, miso, BBQ onions,tomato relish and pickles)- $12
  • Truffle and Parmesan fries – $6
  • Caramel Butter Popcorn Shed Shake  – $8
  • Aoli – $1
  • Mustard Aoli – $1


Tell us about the Cheese and Bacon Burger ?

He says: This thing looked like a champion but tasted like the equivalent of a third grade player coming off the bench. The uninspired patty was bland and the meat to bread ratio bordered on being absurd. The sauce was delectable but there was nowhere near enough of it (I ended up asking for more and then lathering it on myself). Opportunity missed.


She says: It was ok,  but was really let down by the spices in the patty (I think, or perhaps they were in the sauce) and by the bun – so much bread! It held together well though and the pickled cucumber strips were great (it was also helped a lot by the addition of extra mustard aoli).


So then, how did you find ‘The Classic’ Shed Burger?

He says: A comedy of errors here. Still harboured the complete misfires that were the last burger (patty, bun to meat ratio, etc) but then decided to up the ante by including a funky miso sauce which will go down as the most baffling addition to any burger in 2014. It was less a sauce and more an abominable gelatinous miso gravy that suffocated any good taste it encountered on it’s path


She says: I was pretty excited about this one. The grass fed Angus & fullblood Wagu patty sounded INCREDIBLE – the addition of cheese, BBQ onions, tomato relish and pickles seemed good but the miso listed in the ingredients should have been a red flag. Unfortunately it didn’t match my (admittedly high) expectations. It suffered the same spice and bread issues as the other burger but it was also pretty soggy (in fact was surrounded by a puddle of brown water) and had too much caramelized onion for my tastes. 


And what about the sides?

She says: Special mention to the chips – exceptional. I am a sucker for truffle and here the truffle was good and strong, with just enough cheese (I ALWAYS want more cheese though) and had a lot of crunch, just how like them. The mustard aoli was also great, with that  American mustard taste, (would have been great on a hot dog). The milkshake was nothing to rave about but my experience of that could have been marred by the lack of popcorn milk which they had run out of (particularly sad).

He says: The truffle and Parmesan fries were admittedly done well and coupled with the mustard aioli impossible to resist. The milkshake suffered from the lack of popcorn milk but nevertheless still went down a treat.

Visited on 14 July 2014

|| 914 Military Rd, Mosman NSW 2088 || Website ||

Winter opening hours:

Sun-Wed 11:30am-8:00pm
Thur-Sat 11:30am-9:00pm


Rupert and Ruby


Rupert and Ruby Verdict: 9/10 


Beef Burger: 9/10

Chicken Burger and Pulled Pork Burger: 9/10

Sides: 8/10


Why Rupert and Ruby?

She says: Okay –full disclosure – head chef of Rupert and Ruby, Eli and his wife, Ruby are dear friends of mine and I have been waiting for this restaurant (and particularly the Chicken and Waffles breakfast offering) for a good while. In working out whether we should review their restaurant, He and I actually debated whether we could be unbiased, and vowed that if we did not think we could give an accurate account of our burgers, we would not post it to OBM. As it turned out, it was a situation akin to that where you’re going to watch a friend’s new band and you hope that they are good so that afterwards you can sincerely praise their brilliant efforts, but then they are actually mind blowingly better than expected and you are totally impressed and relieved.


He says: As mentioned above She is very well affiliated with two of the key ingredients at Rupert and Ruby. After numerous occasions of devouring their heavenly cuisine at Ruby’s BBQ at Fat Ruperts restaurant in Bondi Junction it’s fair to say, sans any conflict of interest, that my excitement to try Eli’s new burgers were at a level of mass hysteria.


What did you order?

  • Big Poppa burger – $13
  • Notorious K.F.C burger – $13
  • Black Berkshire burger – $13
  • Fries – $6
  • Native Hybiscus Cheesecake – $15


Tell us about the Big Poppa Burger ?

He says: This is a triumph. What a breathtaking burger! The brioche bun is perfectly moist with a hint of sweetness (almost akin to a croissant), the piquant house made pickles form a perfect union with the divine melted cheese and a zesty special sauce that all surround the secret weapon that is the patty. This is as flavoursome and perfectly cooked as any patty I’ve had on this earth – seriously it may as well have been hand delivered by angels. So yeah, to further She’s ‘friend’s new band’ analogy above it turns out her friends are in Black Sabbath and they just played a freewheeling heavy rock set about as incendiary as the sun. It would take more than a nation to hold me back from ordering the double patty option next time.


She says: I have been waiting to try this burger since I saw its first incarnation on the Fat Rupert’s Instagram. Originally served in slider form as the Fat Rupert’s Yeezy Burger, the Big Poppa is a natural evolution and a true mind blower. The patty is full of meaty goodness, holds together well, is nice and moist and tastes like really good quality meat. The house made pickles, which add just the right amount of tang and a bit off crunch, sit atop a generous amount of melted cheese. The iceberg lettuce, cuts through the richness of the burger while the soft and not to thick brioche bun has a hint of sweetness which works a treat. I have been thinking of this burger each day since trying it and next time will give in to His pleadings that we get the double patty option.


So then, how did you find the Notorious K.F.C?

He says: Bang on again. This is the same fried chicken from Ruby’s BBQ united with brioche, lettuce and mayo so there were never going to be any complaints from me. The chicken itself (which I’ve craved often) is the scene stealer alone with just the right amount of crunch and a golden honey type sauce that finds a perfect ally in the creamy mayo.


She says: This burger uses what is arguably the best fried chicken in Sydney (up there for me with fried chook from the now closed Mexico Food and Liquor). Coated in just the right amount of spices the chicken is deep fried, giving it a bit of crunch, while keeping the chicken tender and moist. Also served on the slightly sweet brioche bun, the sesame seeds on top and the mayo inside make this into a harmonious offering. Again the iceberg lettuce cuts through, ensuring that this burger is delicious but not so rich that you need to hibernate straight after eating. Next time, I’ll order it with double mayo (which was so, so good!)


What about the Black Berkshire burger (wait – you had three burgers?!)?

She says: Yes, we had three burgers (its only one and a half between us!!). We couldn’t resist the pork burger. The succulent shredded pork was delicious and rich while the subtle sweetness of the apple slaw (which photographs so well) added depth. The house made mustard tops this burger off, taking it to office-lunch-daydream territory!


He says: I’m personally not all that way disposed to pulled pork on a burger but this was still delicious. The apple slaw is a masterstroke and the house made mustard was born to neighbour with pork.


And what about the sides?

She says: We ordered the hand cut chips to nibble on while we waited for a friend and they were so great they disappeared almost immediately. (There was one left and I politely offered it to Him to eat it, promptly forgot and found myself stuffing it in my mouth before he had a chance to snatch it up.) Served with a generous amount of cheese and awesome aioli, nicely cooked with a great crunch, these were winners. We also got the cheesecake (which changes really frequently) which was flavoured with native hibiscus. It is served with fresh blueberries and cream and was super rich and luxurious.


He says: The fries were delectable! Cooked and cut to perfection and coated in (personal favourite) pecorino cheese with an aioli I could have happily bathed and frolicked in for days on end. Would love to see if they’d accommodate a request to melt the cheese next time as well. By the time the cheesecake came out I was already creeping into food coma territory but it did finish off the meal with a pleasant kick.

Visited on 30 August 2014

|| 8 Stanley St East Sydney NSW 2010|| Website ||


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