For those who love their meats, this modern Australian spot on Purvis Street is perfect for a casual business lunch. The set lunch menu ($25 for two courses and $35 for three) is a great introduction to the magic these guys can do with meats. The starter of raw beef is kept simple, yet elevated with the interesting sprinkle of umami-rich prawn powder. Alternatively, start with the humble cauliflower that sits on cider vinegar cream and finished with a shavings of cured egg yolk. Burppler Amelia PW is all praise for the mains, with options that include a moist barramundi with bonito, beans and kelp, and a stellar Westholme wagyu flank (additional $10), which she declares was juicy, perfectly cooked and the star of her meal.
Avg price: $30 per person
Photo by Burppler Dixon Chan
Reservations available via Burpple
The cold coconut sorbet sitting on a warm, thick slab of pineapple was an absolute delight. I loved the sorbet but felt that the pineapple was a little too tough and sweet. I only wished it retained some of its natural acidity, to bring the meal to a refreshing end. Pistachio brittle was good too, but didn't do much for the dish.
Overall, a nice lunch set with beautiful presentation and high quality ingredients.
While their starters were pretty average, their mains definitely made an impression.
The fish was fresh, moist and cooked beautifully. The greens provided a good crunch to the dish. An interesting way to serve bonito, and it was my first time having it puréed like that. To be honest, it felt more like a sauce for the fish, but I thought that the fish, when cooked so well like that, definitely didn't need it.
The star of the entire meal for me was the Wagyu Flank (supplement $10). The chef did the meat justice and cooked it perfectly medium rare which means still pink and still very juicy. The mustard truly elevated this dish. Decently portioned, especially if you're going for 3 courses.
For my main course. I enjoyed the firm yet loose texture of the meat, while you bring up the unavoidable comparison with the Barramundi at Cheek by Jowl. Leaves me thinking a lot about that experience.
My favorite starter was the Cauliflower. Packed full of flavor with the cider vinegar cream and cured egg yolk. Simple yet so good.
I've got this as a starter to my 2-course set lunch. As straightforward the name goes, this is raw beef. The sprinkled prawn powder gave a nice umami touch to the rawness. Not bad at all! Pro-tip: make a reservation on Burpple before you head down.
Absolutely incredible food. Almost everything was finely balanced in taste and texture. We had such a lovely evening there with Drew Nocente at the helm. More photos: http://bit.ly/2kNWxHq
Defo not cheap, but worth the splurge for the quality you’re getting! 👌🏼 Every bite of this incredibly juicy and mouth-watering steak will make you deliriously happy, I kid you not. 👅💦 So good, we really did not want this to end.
Interesting addition of the sweet sesame brittle to complement the overall savoury profile too.
Here’s another exceptional dish we couldn’t get enough of: ribbons of perfectly cooked beef tongue dotted with wasabi emulsion and pickled onions.
I love mackerel and the superb gin-cured riff here was so good (esp with a dab of that horseradish cream!), I could have easily wiped the whole plate off without coming up for air. 🤣 Next time, I’m not sharing this with anyone!
This party in the mouth is comprised of melt-in-the-mouth, jelly-like pig trotter bits in a savoury and slightly tangy sauce atop a crisp toast finished with zippy pickle discs to cut through all that richness.
Super moreish starter to munch on and share! Personally not a big fan of Szechuan pepper but this was sprinkled with just enough to tease your taste buds with the mildest numbing sensation. #BurppleXChope
Definitely our favorite here. 😘 And the pretty @deejo_knives that I can't wait to get my hands on! To go with my marble @luzerneglobal plates gifted by my boy. #cutlerycollector #platelover
Couldn't decide what we wanted on the charcuterie board (all made in house!) so we went ahead w Chef's Selection ($28). My fav was the lardo; perfectly cured fat, drizzled with truffle honey and chilli. Creamy, silky, sweet, melt in your mouth fat flavour that makes you forget you're eating slices of pure fat. Diet can wait.