All of our Gluten free products are cooked with the same equipment as other menu items and therefore we cannot guarantee complete segregation. However we make nearly everything on site, so, if you are unsure, please ask.
Opinions vary greatly on what makes a good burger
Over many years of cooking and more importantly, eating burgers, I have discovered a combination that stands out above all.
40% Riverine Dry Aged Brisket
From the breast and flank of the beast the brisket comes in two parts, the flat cut and the point cut. We use both for its ideal marbling, flavor and outstanding consistency. Raised in open pasture in this lush, temperate Riverine region of Australia.
40% Premium Grass Fed Black Angus Chuck
The chuck section comes from the shoulder and neck of the beast and has some of the most flavorsome beef on offer. Black Angus has a proven reputation for unrivalled quality and excellence.
20% Dry Aged Pork Belly Bacon
Due to its high fat content, the pork belly bacon adds a salty flavor and allows the burger blend to remain juicy and tender throughout the entire cooking process.