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The Burger Shed

Contemporary

The creative brains behind The Burger Shed belong to Justin North, who helped launch the posh-burger trend in Sydney when he started selling wagyu burgers out of Becasse’s Plan B and later at Charlie & Co. There are only four choices: beef, chicken, lamb and portobello mushroom, but they’re great burgers. For non-burger fans (should they exist) there are fish tacos and a chicken tortilla, and the sides are musts: blackened corn buttered with chilli and salt, or truffle and parmesan fries. Smaller kids can get a mini beef burger and will go nuts for those fries and a salted caramel or strawberry vanilla cheesecake shake.

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