I'm making the call, this is Sydney's best burger!
On my return trip to 4143 at James Barnes I decided to sample the bar food, having been so generously treated to lashings of the bistro food last time round.
When I was chatting to the chef he was pretty open about the fact the burger isn't made in house. The brioche buns come from the Fuel Bakery and the wagyu burgers are also bought in (although I've forgotten where from). The first thing you notice is that it's a huge burger. Biting into the bun it is soft and light without being too sweet. The wagyu burger is also fantastically tender. This is one melt in your mouth burger. Eating the burger as a whole I didn't taste the individual elements of the beetroot relish and gherkins, but they all added to the finished product.
Now this burger is close to perfection, so any criticism is splitting hairs. However, for me the burger was more of a textural than flavorsome experience. The Shake Shack burger calls for three different cuts of meat to add flavour. In our homemade burger we were aiming for a flavoursome burger sauce. I wonder if both would help here?
The chicken schnitzel with house coleslaw was the only disappointment that I had at James Barnes. The chicken was on the dry side and the coleslaw was limp, like it has been hanging around dressed for a while. By the time I ate the schnitzel my expectations of James Barnes were so high that I was hoping the coleslaw would match the amazing slaw from Leon in the UK, but sadly it wasn't to be.
The roast baby beets with mixed citrus, walnuts and goats feta was another good example of 4143's quality and value that I got so excited about when eating the bistro food. This big plate of fresh ingredients was only $10.
If I worked closer to the 4143 at James Barnes I couldn't help myself but to go here for lunch regularly.
2 Huntley St,
My first visit to James Barnes was as part of a bloggers lunch. On this return visit I paid full price for all the food consumed!