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15° & CLOUDY ON THURSDAY 21 NOVEMBER IN SYDNEY
By Zoe Bechara
April 15, 2013
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Bonarche Burgers

A cosy retro burger joint inspired by British fish-and-chipperies.
By Zoe Bechara
April 15, 2013
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Ah, the British chippy. A place that serves chips as crisp as an English winter and battered fish as fluffy as Amy Winehouse's bouffant. Inspired by British fish-and-chipperies, Bonarchè Burgers serves up the old-school burgers you might find at a fry-house.

At first glance, Bonarchè has all the cosy, casual trappings of a takeaway joint: meals are ordered at the rabbit-topped counter (you'll see what I mean) and the smallish space means there's limited seating. On settling in, however, you'll find quirky touches like framed '50s advertisements and a retro camping TV. On a sleepy Sunday, you could do worse than kicking back on the apron-striped cushions at the sunny outdoor table. Hot tip: try counting how many rabbits you see in-store.

Bonarchè, the name a portmanteau of the butcher-and-chef team Roger Bond and Tracy Archer, knows its burgers back-to-front. The duo share a well-honed history in the meat industry, and with a sign asserting that all meat will be cooked to pink, juicy lusciousness unless otherwise requested, you just know you're in for a treat.

The burgers are big, feisty and creative. For the hungry, the Butcher Burger ($16.50) is tickety-boo, with grilled porterhouse steak, fried onion, egg, bacon, melted cheese, beetroot, salad and smoky BBQ sauce. And if you find yourself on the wrong side of a big night out, you cannot miss the Hangover Hunger burger ($16.50), with beef, bacon, egg, cheese, fried onion, a hash brown and smoky BBQ sauce, served with a much-needed Berocca. Make like Jules from Pulp Fiction — "Hamburgers, the cornerstone of any nutritious breakfast" — and get into it!

For the traditional experience, wash it down with a milkshake ($6.90) available in classic flavours like vanilla, caramel and spearmint. The beverages on offer run the full length of lagers with a selection of beers, ciders and stout. Chips come with herb salt (regular $4.60), and the saucy accompaniments like homemade relish (from $1) make smashing additions.

For a bit of a lark, you could participate in the Butcher and Chef colouring-in competition, drawn monthly for a Bonarchè kids' pack prize (note: your age must be included and will be taken into consideration by the judges). Come take a butcher's hook (look) at Bonarchè and you'll find the best of British burgers.

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