Lyndall Maunder, who has just opened Clarke’s Bar and Dining Room on Bree Street, has quite a track record.
She trained with David Higgs in Meerendal, and subsequently worked with George Jardine when Jardine’s was open on Bree Street. In between opening Clarke’s she has done some private cheffing and has more recently worked at Superette in Woodstock.
The menu at Clarke’s is a bit minimalist at the moment, although I am sure it will fill out in the coming weeks and months.
Suffice to say that the meat for the burgers is from Bill Riley and the bread from Trevor Daly. That alone should tell the most fastidious of foodies that Lyndall is particular about her sources and the quality of her food.
I had two thirteen year olds with me, and we all ordered the cheeseburger and chips.
“The best I’ve ever tasted!” they both declared with gusto. And the chips were good too, golden and crispy, having been par cooked first.
Apparently Riley meats makes up a special mince which delivers big time on flavour (it did). The secret is in the fat content.
Clarke’s also do sandwiches (their Reuben contains brisket meat) and looks a classic.
The breakfast menu has Huevos Rancheros on it as well as the “Fry-up Beast”….. hmmmm.
I’ll be back as soon as I can, that burger was memorable.
Their bar will be open until 2am in the mornings. yes that’s right, 2am in the mornings.
Clarke’s Bar and Dining Room
133 Bree Street
021 424 7648