Shan­non Ben­nett’s Benny Burger.

Fa­mous for his fine dine Vue de monde, Shan­non Ben­nett is now pay­ing some star at­ten­tion to the hum­ble burger, with top re­sults

Sunday Herald Sun - Stellar - - Contents -

BENNY BURGER: RE­VIEWED BY MEGAN MILLER

IT’S been 17 years since Shan­non Ben­nett opened Vue de monde on a Carl­ton back­street. In that time, he’s won awards, opened cafes in air­ports and art gal­leries, moved Vue sky high to the top of the Rialto and se­cured a gig on Masterchef Aus­tralia.

Along the way, he’s had six chil­dren, and it’s his role as a dad that has in­formed his lat­est ven­ture. Benny Burger was born out of Ben­nett want­ing to feed his tribe’s love of burg­ers, mi­nus the preser­va­tives and sketchy ori­gins.

Eth­i­cal yet af­ford­able is Benny’s schtick. This is fast food made good us­ing the likes of or­ganic, grass-fed Queens­land beef, spuds straight from the soil at Gem­brook and or­ganic Schulz milk for the cheese and shakes.

Mel­bourne’s first Benny be­gan flip­ping in Rich­mond in June. One of 13 burg­ers on of­fer, The Chang, sports the typ­i­cally Down Un­der duo of egg and beetroot – a mid­dle-fin­ger trib­ute to Mo­mo­fuku’s David Chang who said back in 2015 that Aussies f**k up burg­ers more than any­one else. It’s piled high with salad, beetroot rel­ish, a runny fried egg and a rough-hewn Black­more wagyu patty which, just like those old-school buns, read­ily falls out the bot­tom on first bite. Oi, oi, oi.

The Cheesy Burns was (al­most) per­fectly formed, punchy from tangy pick­les and mus­tard but de­railed by a slightly un­der-sea­soned and dry patty.

Thumbs up to the fries – planks of proper, skin-on fried potato, and the real-deal, straw-clog­ging shakes us­ing house-made syrups rather than cloy­ing ar­ti­fi­cial flavours.

The graf­fiti-bla­zoned in­te­rior is fun and Atari ar­cade games as ta­bles will al­ways be win­ners.

In a town brim­ming with burg­ers, Benny has its work cut out for it. But given its fine-din­ing smarts, it will no doubt ce­ment its place.

From top: owner Shan­non Ben­nett, and the Cheesy Burns burger.

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