Rupert and Ruby Verdict: 9/10
Beef Burger: 9/10
Chicken Burger and Pulled Pork Burger: 9/10
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
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