Forget picking up a sixer or a bottle of chardy next time you duck through the bottle-o; one St Kilda pub is taking the drive-through experience to the next level.
Among the mouthwatering, meaty options on the menu are “The Plugger”, with double beef, bacon, sriracha mayonnaise and a hash brown, and the hotel’s signature, “The Grosvenor”. The brainchild of head chef Paul Tyas, it features beef, bacon, cheese, lettuce, his grandma’s ketchup recipe and a secret white sauce. The vegetarian option, “Mr Fun Guy”, boasts roasted portobello mushroom and gruyere cheese.
Though the emphasis is on quality, with all burgers utilising grass-fed Angus beef, Lievito milk buns, and priced between $12-$15, there’s a distinct truck stop vibe elsewhere on the menu – think “Grosvenor” Chiko rolls, kransky hot dogs and sweet potato cakes.
The new addition to the Grosevnor, the SKBB follows a raft of changes made by publican Rabih Yanni since he took over the venue in late 2014.
“We will make your burger to order, giving you a burger that’s fresh and hot without a lengthy wait,” says Rabih, who is confident the new venture will be a hit. “We all appreciate convenience, combine this with quality and punters will vote with their feet.”
The new burger bar is set to open on June 15.