Benny’s Burgers add to Fyshwick food scene
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Benny’s Burgers is just more evidence that there is good food and atmosphere to be had among the light-industrial estate that is Fyshwick.
I used to work in Fyshwick and can vouch that for decades it was Canberra’s most unappetising suburb.
We have been watching this part of the city blossom for quite some time—and this week another vibrant little place has proven that there is good food and atmosphere to be had among the light-industrial estate.
Benny’s Burgers is the vision of chef Ben Fleming, a Yass boy done good in Canberra.
And while you might assume that “another burger joint” is not going to be worth the drive to Fyshwick when hunger strikes, Ben is a 17-year career chef with a CV including Chairman and Yip, Lanterne Rooms , Cape Cod, Flint in the Vines and, more recently, heading up the kitchen team at Hopscotch.
Ben recently opened his very own place—choosing to invest in a business rather than a home—because “this life is in my blood and I just absolutely love it”.
He is in charge of a small but expertly executed savoury menu, including a range of gourmet burgers that take things up a notch from the usual Fyshwick burger fare.
There are two chicken versions—the Southern Fried Chicken has cheese, tomato, pickles and a special sauce while the Korean Fried Chicken has a sticky sauce, pickles and a kimchi slaw.
A vego burger contains a big slab of golden haloumi topped with avocado, lettuce, tomato and a herb mayo, while a BBQ Pork burger has maple, chipotle, slaw and house BBQ sauce.
There are two beef burgers—both of which use his own preservative-free brisket, rib and chuck mince combination sourced around the corner from Longpark Meat Co.
All buns, meanwhile, are a soft-yet-glossy brioche combination from Patisserie 6 in Weetangera.
There is a range of paninis and salads-to-go—depending on what is seasonal and what Ben feels like rustling up each morning. And his breakfast menu includes such delights as grilled truss tomato and goats cheese on sourdough, a popular egg and bacon roll with chutney and his aptly named Benny’s Eggs Benny.
We are keen to return to try the Mexican jaffle with creamed corn, fetta and jalapeño, as well as the ricotta waffles with banana and honeycomb butter. Everything is made fresh on-site and the kids dive into some frothy old school milkshakes while they wait for their burgers and sweet potato fries to arrive.
Ben is joined in his efforts by accomplished pastry chef Katie D’Aquino, ex-Sepia and Aubergine, who prepares a range of sweet treats behind the counter each day. Her caramel slices are exemplary.
The location of this little gem is admittedly hard to find at first. Benny’s Burgers is on Tennant Street, which you find by zooming straight past Domayne, or by heading out to Tony Farrugia’s Bodyworks shop and slamming on the brakes just before you get there.
Look for the black and white roadside signs.
While Ben only recently opened his doors at the end of last year, he says Fyshwick has already provided him with a steady and enthusiastic clientele—particularly corporate catering for office and Defence workers.
The café fit out is cute—a long narrow space with booths and bright artwork and some fine ’80s music choices on Spotify. Coffee is by Lonsdale Street Roasters and there is a vine-covered outdoor eating section down one side.
It is absolutely worth seeking out next time you are in the hood, and even if you are not.
the essentials
What: Benny’s Burgers.
Where: 65 Tennant Street Fyshwick
Open: Mon-Fri 7am-3pm
Social: Facebook + Instagram
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