6 / 10

Grill'd is a well known name in the burger scene, so when Jodie suggested Grill'd for lunch it was a no brainer to review. I ordered the Bonfire BBQ, and Jodie, a Sweet Chilli Chicken (this was very nice), both on a traditional bun.

Grill'd say their Bonfire BBQ is a

Premium wagyu pattie with native Davidson plum barbeque sauce, crispy bacon, Dijon mustard, pickle, aged cheddar, Spanish onion & egg mayo.

Their patty was good, though obviously started it's day as a packet of mince, very probably made in house, but just not quite as nice as some other house-made patties. My boy Adam really knows how to take a packet of mince, spice it up (literally), and cook it real good, and honestly I don't know if the Grill'd patty was any better than the ones Adam has made in a pan, in the past. Though this leads me to the real issue here, the mustard.

I love mustard, like, really love mustard, it's great, in moderation. This burger had very simply way to much mustard. The pickles were great, cut longitudinally, very fresh and crisp, but paired with this much mustard, overpowered every other flavour that I had hoped to taste with such an appealing description of the burger, in the menu.

The plum barbeque sauce was great, very tasty. I imagine it would have worked great with the patty, the aged cheddar, and the onion. Problem being I only tasted the sauce, cheese, and onion for a couple fractions of a second each, at different times, before the mustard hit my tastebuds. Now I will say the flavours from each of them were very good, the cheddar was obviously aged, a very strong and aromatic flavour. The sauce was the same, a very strong flavour, but not at all overpowering. And the onion and pickles, were a fine blend of fresh, crisp flavour, that was very pleasing.

The unfortunate letdown for this burger was just a heavy hand with the mustard. I may one day order this burger again with hopes that the mustard is backed off a touch. As although this burger was full of flavour, and was very fresh, it was completely overwhelmed by the tang of the Dijon mustard. Which was particularly disappointing considering the cost of the burger, as it was aimed to be one of their more premium choices.

The Round Up

Price:

$15.90 burger, on a traditional bun, $4.50 for a snack sized chips, and $5.50 for a regular sized chips.

Value:

$15.90 for the burger alone, $4.50 for a snack sized chips, at a grand total of $20.40 does put this on the higher end of burger costs, though the Bonfire BBQ falls under the Grill'd Wagyu range, and are aimed to be a more premium burger.

Presentation:

Prepared on a wide plate, obviously to also hold a side, prepared well, not to far from the images they use to advertise.

Taste:

All I remember was the mustard, individual ingredients had a very nice full flavour, but overall was drowned by excessive mustard.

Sides:

Chips served in Grill'd "signature herb mix", a refreshing change when compared to the average potato chip, had no problems smashing a snack size.
Ordered with herb mayo, which was good.

Venue:

Placed at Victoria Pint's lakeside restaurant district made parking a struggle as it always is, as per usual there were plenty of parks out the back but a fair walk just for lunch. Busy but laid out in a very relaxed fashion so I didn't feel cramped at all.

Prep Time:

Good.
Great service, and didn't take too long from ordering to on my table.