Seared Hard.
Two thin patties smashed onto a screaming flat-top, locked in a lacy Maillard crust, stacked with molten cheddar. That's it. That's the whole religion.
01 // The Stack
Built to Drip
Every layer earns its place. Nothing on this burger is there to look pretty. It's there because it tastes right.
Sesame Briochetoasted on the flat-top
Double Smash2 × 80g, lacy edges
Aged Cheddarmelted to order
Butter Lettuce + Tomatocold, for the crunch
House Saucethe part we won't explain
02 // The Sear
230° or Nothing
We smash cold beef onto a 230°C flat-top and don't touch it. That crust, the browned, craggy, crunchy edge, is the entire point. Flip once. Cheese on. Done.
Get Charred.
One shop. One grill. A line out the door most nights. Worth it.