Taking the art of burger making very seriously (we feel the same way), the Bar 127 team has undertaken vigorous trail-and-error processes to create its gourmet burger selection. The result is a menu of eleven burgers, topped with some of the finest produce around. Each burg is sandwiched between a light brioche bun from Teneriffe’s Danny’s Bread (unless you opt for a naked burger in a lettuce cup), and served with seasoned fries and a pickled onion. Angus beef comes straight from the Darling Downs, suckling pig from Western Plains, bacon from Barossa Fine Foods, free-range chicken from the Gold Coast hinterland and lamb from the Hunter Valley. Bar 127 also makes all of its sauces and accompaniments in house, including ketchup, beetroot chutney and bacon-and-onion jam, all of which can be purchased by the bottle to take home.

So what wonderful creations do these ingredients combine to make? The beef goes into burgers such as the classic Nothing Jr About Me, topped with cheddar, onion, pickles, lettuce, tomato and ketchup, or the I’m Hot, with lettuce, lombardi peppers, sharp cheddar, Spanish onion and chilli relish. Bamba Lamb is served with chevre, charred red peppers and cucumber salsa, while the Pork Without a Fork features crispy suckling pig paired with porchetta stuffing, kohlrabi slaw and Newstead Brewing Co. porter gravy. Chicken lovers can bite into Miss Prissy with chicken breast, crispy speck, Swiss cheese, avocado salsa, lettuce and mayo, and pescetarians can go for Fish Out of Water – grilled or battered fish with iceberg lettuce, cucumber ribbons and salsa vierge. Vegetarians are catered for too – there’s the Green Beret with fried haloumi, grilled eggplant, chargrilled zucchini, tomato, lettuce and salsa verde, or tasty falafel number Taboo Ley served with tabouleh, pickled red onion and tzatziki. The menu also features a range of bagels and salads, and also provides craft beer and burger matching suggestions. The new burger bar launches this Friday April 1 – fun-lunch Friday, anyone?

For opening hours and contact details, head to our Stumble Guide.