Live fire only
Lump charcoal, no gas, no flat-top shortcuts. You can taste the difference in the crust.
Charcoal grill · since 2014
Built by fire.
Built by fire.
Stacked by hand.
Dry-aged chuck, pressed thin on a 300 °C plate until the edges go lacy and crisp. Buns baked every morning three doors down. Nothing frozen, nothing reheated — just the eight burgers we think are worth your evening.
🔥 Charcoal grilled daily
The Old Haus · $12.50
18 minute kitchen
Average ticket time from order to hatch, measured across the last 90 days of service.
Delivered hot
Insulated boxes and a three-kilometre radius. If it arrives cold, the next one is free.
Fed the street
Every unsold bun goes to the night shelter on Hallam Street. Nothing gets binned.
The short list
Full menu
Four we would order ourselves
The board changes twice a year. These four have survived every rewrite since we opened the hatch.
Best seller
The Old Haus
$12.50Double chuck patty, smoked streaky bacon, aged cheddar, house pickle, burnt onion mayo.
★★★★★ (214)
New
Triple Press
$15.00Three thin smashed patties, three slices of American, nothing else to get in the way.
★★★★☆ (96)
Spicy
Buttermilk Bird
$11.80Overnight buttermilk thigh, craggy crust, jalapeño slaw and a slow honey-chilli drizzle.
★★★★★ (178)
Veg
Field & Smoke
$10.90Whole portobello off the coals, smoked gouda, rocket and roasted pepper on seeded rye.
★★★★☆ (63)
11Years on
How it started
A rented grill and one very stubborn recipe
Bunhaus began in 2014 as a Friday-night stall behind a hardware shop, with a borrowed charcoal grill and a queue that kept getting longer than the licence allowed. Two years later we took the corner unit on Hallam Street and kept almost nothing from the old setup — except the recipe and the grill.
- Beef from two farms, both within 60 km
- Buns delivered warm at 6:40 every morning
- Sauces made in-house, down to the pickles
Beyond the bun
Sides worth ordering twice
Everything below comes out of the same kitchen, at the same hour, to the same standard.
Triple-cooked chips, aged cheddar sauce, beef chilli, pickled red onion.
Two hours in the smoker, finished on the coals, tossed in ember butter.
Dark chocolate, barley malt and a spoon that stands up on its own.
Any signature burger, a basket of fries and a cold drink of your choosing.
0Years open
0Burgers on the board
0Guest rating
0Last order
Tuesday to Thursday
Two burgers, two fries, twenty dollars
Walk in after 8 PM midweek and the Haus Deal is on the board. No code, no app, no small print beyond "while the beef lasts".
Word of mouth
What the regulars say
★★★★★"I've been coming since the hardware-shop days. The Old Haus tastes exactly the same, which is the highest compliment I can pay a kitchen."
MRMarcus ReyesRegular since 2015
★★★★★"Ordered at 12:40 AM expecting the usual late-night disappointment. It turned up hot, the fries were still crisp, and the box was warm."
AOAmara OseiDelivery order
★★★★☆"Field & Smoke is the only veggie burger in this city that isn't an apology. The mushroom actually gets the same char as the beef."
TLTheo LindqvistTable 6, most Fridays
Inside the haus
Straight off the pass
Before you ask
The usual questions
Anything else, call the hatch — someone always picks up between 11 AM and midnight.
Talk to usTables of six or more, yes — use the form on the Find Us page. Smaller groups are walk-in only; the wait is rarely over twenty minutes, even on a Saturday.
Two burgers and most sides. Field & Smoke goes vegan by swapping the gouda and mayo, and the fries are cooked in a separate fryer.
Three kilometres from the Hallam Street kitchen. Free over $25, otherwise a flat $3.50. Anything further and the fries stop being fries.
The back room seats twenty-eight and we close it off for private parties on Sunday and Monday evenings. Send us a note with the date and headcount.