Reviewed by IK
There may be a dozen restaurants in Brighton but Lashings is by far a stand out since the day it opened. A family run establishment, Lashings opened up its newest residence opposite Brighton Beach only one year ago. Offering a range of burgers and salads, this restaurant is more than gourmet fast food. The variety of burgers all offer fresh and flavoursome mouthfuls, each with its own distinct Lashings character.
There are over 15 different types of burgers to choose from – ranging from Cajun to Moroccan to European, both chicken and beef varieties, and all served on warm damper rolls. My plan was to try every burger on the menu but I fell in love too soon, and now stick to my ‘usuals’ each visit! I swing between the “Sydney” – a classic chicken, rocket, mayo combination – the “Mexican” – with just the right kick of jalapeños – and the ”Tandoori”. Coming from an Indian background myself, I had high standards for a Tandoori burger, yet Lashings went above and beyond any other Indian style burger I have tried across Sydney. The deliciously marinated chicken with mango chutney and home made tandoori sauce makes this my personal favourite and a definite stand out on the menu.
The spacious Brighton location seats many with booths and stools inside and outside, as well as an impressive graphic feature on the interior walls of a map of the world to show where each burger originates. There service is consistently friendly and very accommodating. It is definitely child friendly, with great kid sized meal options, and one of the few places my children beg me to take them for dinner!
It does tend to get very busy on weekends, but if there are no seats free, there is always the beach across the road!
Conveniently located south of the airport, it is the perfect place to stop once you land in Sydney. The range of options will sure to delight any palate.
Born in Australia and raised on an ecclectic array of cuisines, I’ve travelled throughout the Middle East in search of the perfect olive, negotiated coffee in America and dined on cow’s lung in Morocco. I’ve never managed to stick to a recipe and believe only a few chosen people know how to make a decent cup of tea.
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