Butchers Diner

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Want production-line energy but handcrafted flavour? This in-and-out spot is open late and you’ll order at the counter, but that’s where the similarities end.

The burger’s beef patty (made in-house from brisket, leg and shoulder) has decent fat threaded through it and is extremely well seasoned with both salt and pepper. The bun is grilled both inside and out, providing excellent structure. And the toppings are dead simple: two slices each of tomato and onion, some torn iceberg, two pickles. Butchers’ crunchy, hand-cut chips also ranked highly in Good Food’s Melbourne hot chip taste test.

At the back of the shoebox-shaped space there’s a dry-ageing cabinet that holds beef from producers including O’Connor and Southern Ranges, used for steak sandwiches, chargrilled skewers, steak and eggs, and other day-to-night dishes.

The diner references range from slices of pie, coffee served at all hours, and an automat-style ordering station. But they’re woven into a package that includes free jazz on the speakers and half-bottles of Côtes du Rhone. Grab a stool and enjoy the best of both worlds.

Good to know: Every day of the week, a different special is offered, from Reuben sandwiches to falafel salad.

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