We’re not going to go on about the juiciness of the patty, the sweetness of the bun or the gooiness of the cheese: would you just look at this thing? The beloved Spotted Mallard’s menu is evolving to err on the simpler side with Executive Chef Sam Grose stripping it back and focusing on what foodies venture to The Mallard for the most: the burgers. Set in the homely, unassuming setting with mismatched furniture, it’s the perfect move.
“Still sporting their stalwart Wagyu beef and bacon burger, they have added pulled pork and beef brisket and changed up all the other old favourites,” says Sam. Booooy howdy.
They’ve also authenticated the poutine (cheese and gravy-doused chips), now with real cow’s milk cheese curd, so it should now be exactly like the ones you buy in Canada. If you’re feeling especially gluttonous, you can add beef, mushrooms or pork.
Perhaps The Mallard might have once catered predominantly to a live music crowd, but they’ve well and truly upped the ante with craft beers, great wine and the simplification of their menu, making it accessible and enjoyable for just about everyone.
BY BETTY CROCKERY
314 Sydney Rd, Brunswick
Open from 4pm to 1am Tuesdays through Friday; from 2pm – 1am Saturdays; from 2pm to 11pm Sundays. Closed Mondays.
