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- Schoolies 7.5
- House Burger 10.5
- Free-Range Bacon Burger 12.5
- Buttermilk Free-Range Chicken Burger 12.5
- Chef’s Nero Burger 13.5
- Veggie Burger 11.5
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Menu
Gluten-Free Available
Fresh burgers made with sustainable, ethically-sourced ingredients from Australian suppliers. Flavour comes naturally.
Will you arrive levitating through the door, nose first? We’ve seen it before. Our organic artisan cheese is known for drawing in unsuspecting burger-lovers with it’s sweet aroma. French cheesemaker Matthieu Megard has created a classic, creamy Raclette using local organic milk in Timboon, Western Victoria. Under gruelling Burgerlab test conditions, it was awarded the Nobel Cheese Prize for outstanding melting qualities.
The meaty main act. Our 180g Angus patties may be what it’s all about, but that doesn’t mean you can’t keep it simple. Latrobe River Beef supplies grass-fed, hormone-free steak, from which our Father of Creation and Head Chef, Lochie Greig-Moore, concocts his signature blend. No eggs, bread crumbs or other fillers. Just true flavour. Seasoned and seared hot both sides. That’s it, for juicy, rich, soul-soothing beef patties.
Will you arrive levitating through the door, nose first? We’ve seen it before. Our organic artisan cheese is known for drawing in unsuspecting burger-lovers with it’s sweet aroma. French cheesemaker Matthieu Megard has created a classic, creamy Raclette using local organic milk in Timboon, Western Victoria. Under gruelling Burgerlab test conditions, it was awarded the Nobel Cheese Prize for outstanding melting qualities.
The meaty main act. Our 180g Angus patties may be what it’s all about, but that doesn’t mean you can’t keep it simple. Latrobe River Beef supplies grass-fed, hormone-free steak, from which our Father of Creation and Head Chef, Lochie Greig-Moore, concocts his signature blend. No eggs, bread crumbs or other fillers. Just true flavour. Seasoned and seared hot both sides. That’s it, for juicy, rich, soul-soothing beef patties.
If you’re gonna do it, do it right. And we’re not just talking “quality.” Borrowdale free range pork is from a family owned 10,000 acre farm in Queensland’s fertile South-East. Raised in a stress free, RSPCA & APIQ approved environment, these pigs have the freedom to truffle, play & wallow in the mud. House-smoked by Cannings, finishing touches are done by butchers who believe ethically farmed meat is the only honest and fair option.
Will you arrive levitating through the door, nose first? We’ve seen it before. Our organic artisan cheese is known for drawing in unsuspecting burger-lovers with it’s sweet aroma. French cheesemaker Matthieu Megard has created a classic, creamy Raclette using local organic milk in Timboon, Western Victoria. Under gruelling Burgerlab test conditions, it was awarded the Nobel Cheese Prize for outstanding melting qualities.
The meaty main act. Our 180g Angus patties may be what it’s all about, but that doesn’t mean you can’t keep it simple. Latrobe River Beef supplies grass-fed, hormone-free steak, from which our Father of Creation and Head Chef, Lochie Greig-Moore, concocts his signature blend. No eggs, bread crumbs or other fillers. Just true flavour. Seasoned and seared hot both sides. That’s it, for juicy, rich, soul-soothing beef patties.
Love your chook? Join the club. Butcher, Sam Canning loves and respects animals (as a kid he wanted to be a vet...or a spider-scientist), so it was a natural choice to go free range-only. His chickens are from Hazeldene’s RSPCA-approved farm in Central Victoria where the meat is succulent and actually tastes like chicken. Back home, the enzymes in our buttermilk marinade help soften it even more. Get this in your face. Now.
Skull Island Tiger Prawns are the biggest in Australia. Growing up to 26cm long and 100g, these juicy beasts are the first ‘sustainable’ tropical prawn in the world, certified by the Marine Stewardship Council. As part of that eco-friendly practice, they’re only caught from August to November, and only at night ‘cause prawn-catchers are badass and prefer Skull Island at it’s creepiest... plus it helps protect other marine life.
Beer-battered 10ml fries OR Old school triple-cooked chips (GF)
Free-range chicken wings marinated in buttermilk & fried in spice flour
Free-range pork ribs slow-cooked in a smokey homemade sauce
Kohlrabi & carrot slaw
Mixed lettuce salad w cherry tomatoes, fennel, avocado & honey-mustard vinaigrette
Half-size bun, beef patty, cheese, tomato sauce
Not just a burger shop, Burgerlab has a clear mission statement; to provide diners with a relaxed casual atmosphere where they can enjoy local supplies & some of the best Burgers Melbourne has to offer . Now more than ever we see the importance of eating fresh, and to think carefully about where produce is sourced. Using a network of local suppliers including Tassie Fine foods Butchery, Fruit Fresh Fruit & Lieveto Bakery, diners can expect an exciting range of organic and gluten-free menu options. Licensed, we also have a great range of beers (including gluten-free) and wines on offer. Situated in the heart of Parkdale with a large front beer garden and only minutes away from the beach, this is the perfect spot to chill out. Oh yeah and your dogs are welcome
194 Como Parade
Parkdale Vic
03 9580 1754
Sun - Thu11.30am - 8:00pm
Fri - Sat11.30am - 8:30pm
