At this new-school burger joint, caramelised pear with prune and fig jam might jazz up a beef burger. The menu’s also dotted with herb aioli, King Island brie and roasted pumpkin, but mostly these are classic burgers - substantial two-napkin jobs bursting with great combinations. The crumbed chicken burger with Swiss cheese, honey-mustard mayo and caramelised onion is a highlight, and a salmon burger is made with a large fillet of fish. Vegetarians aren’t overlooked, with five creative options eschewing meat. You can choose a gluten-free bun or ditch it altogether, grabbing one with the lot in a lettuce cup.