478 Bourke Street, Surry Hills, NSW, 2010
Bar Ume verdict: 9.5/10
Beef Burger: 9.5/10
Prawn Burger: 9.1/10
So why Bar Ume?
She says: We almost ate here a bunch of times. Once we rolled up to one of their pop ups once and waited in line. But we were pretty quick to decide that our hangovers took precedence over their delicious looking burgs so we bailed after about 5 minutes. Then these guys actually invited us to do a review when they opened up at Barangaroo (WE ARE IMPORTANT BLOGGERS AND VERY POPULAR) and we spoke about going here maybe once a week for about 3 months but never made it in. After that we’d waited so long it felt weird demanding free burgers, so we just went in and bought some one day. It was worth the wait and every hard earned cent.
He says: This had been on our radar since they started doing the pop ups. Excitement levels regarding this place were at an all time high. It was also Saturday and we were famished and hung.
What did you order?
- The Bacon Cheese Burger – $14.80
- The Ebi Burger – $15.50
- The Koji Fried Chicken- $9.50
- Hot Chips With Umami Salt – $4.80
Tell us about the Bacon Cheese Burger?
He says: This belongs in Sydney’s burger royalty. It’s hard to fin fault with anything here. The pattie is off the charts perfection form the bottom up and it’s found it’s perfect partner with the spectacular UME sauce that lives up to its ‘special’ namesake. Cue crispy bacon, rice vinegar pickles, American cheese and onions and you have perfect show. Can’t wait for the next time (will be defs tapping a double).
She says: This was a very special burger. I was a massive fan. I couldn’t recommend it more and find it pretty hard to find any faults with this soft-buned beauty.
She says: Ordering this felt like a risk – I mean, a prawn burger? It could have been horrible but it was absolutely brilliant. The textures in this one were really key to its success. It had a great crumbed prawn pattie that had firmness and even a bit of bounce, without being too chewy. This teamed with the crunchy, fresh cabbage and silky, tangy mayo was magic.
He says: Think this may be the first prawn burger we’ve notched up for the blog but on the strength of this one am hoping it’s not the last. The prawn pattie was genius and so very well suited to the Japanese tartare and shredded cabbage. A unique and deeply satisfying morsel of goodness this one.
Now, what about the sides?
She says: Umami salt is like a dream that I never want to wake up from. I would like it on all the things from now on. The fried chicken absolutely owned and the sauces were perfect. Another smash hit for Ume.
He says: The Koji fried chicken is up with there with Butter as being in my favourite fried chicken delights in Sydney. Karaage in style with a perfect batter and irresistible when dunked in mayo. The chips with umami salt were outstanding. In umami salt, chicken salt must now bow in deference.
|| 478 Bourke Street, Surry Hills, NSW, 2010 || www.umeburger.com || (02) 9380 7333 II HOURS: Open Monday to Saturday 11:00am – 10:00pm, Sunday 11:00am to 9:00am