CHARLIE & CO. By Justin North
Charlie & Co. is the new burger concept store from Sydney chef and restaurateur Justin North. With this new brand – Charlie & Co. - Justin and his team return to the grass roots of the modern day hamburger. Inspired by Charlie Nagreen, one of the original founders of the burger, the Charlie & Co. burgers celebrate the producer as a hero.
Already well known as chef and proprietor of Sydney restaurants Bécasse and Etch and as one of Australia’s most celebrated chefs, Justin North believes Opera Kitchen highlights everything that is so great about Sydney.At Charlie & Co. Opera Kitchen diners can experience the premium quality produce that Bécasse is renowned for. All produce for Charlie & Co. is sourced locally from Justin’s established network of suppliers and producers. All buns are baked fresh daily by the team of chefs at Bécasse. “Opera Kitchen is an exciting opportunity to showcase our new brands, Charlie & Co. and Bécasse Bakery in a dynamic and exciting location. The menu at Charlie & Co. is an eclectic mix of international favorites, highlighting the diversity of Sydney’s fascinating cultures,” Chef Justin NorthMenu HighlightsThe Wagyu & Co. BurgerWagyu burger with beetroot relish, pickled gherkin and aged cheddar on a toasted brioche bun.The Federation BurgerSeasoned Angus beef pattie, aged cheddar, fried egg, bacon and sauteed onions.
The Hand- Crafted Chilli Crab BurgerThai infused crab cake with Asian salad, lime dressing and sweet chilli jam.The menu will also showcase a tasty selection of sides including – Parmesan and truffle fries.Justin North - BiographyChef of the Year 2009 Sydney Morning Herald Good Food GuideJustin North is the chef and proprietor of some of Sydney’s most well known eateries- Bécasse and Etch restaurants, Plan B, Le Grand Cafe and the recently launched Charlie & Co. He is the author of two books; Bécasse and French Lessons. Justin began his culinary career in New Zealand in 1992. In November 2001 Justin opened his first restaurant - Bécasse in Surry Hills with his wife Georgia. Bécasse met with instant critical and public acclaim and was named Best New Restaurant in 2002 and Best European Restaurant in Australia 2004 by the Restaurant & Catering Association. In July 2005 the North’s relocated Bécasse to 204 Clarence Street and the restaurant has developed and evolved into one of the Sydney’s premier dining spaces.Justin is passionate about “ethical eating” and sustainable produce; at Bécasse he regularly hosts the popular Producer’s Lunch Forums highlighting the work of Australia’s most innovative and dynamic producers.By Justin North
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