Charrd has a laser focus: just two burgers, a side of fries, a few house-made drinks and charcoal-grilled wings. That’s it. The burger shop from Ogulcan “OJ” Atay uses the same kitchen as his Mediterranean restaurant Yakamoz.

There’s a classic cheeseburger, named one of the World’s 25 Best Burgers by the World’s 101 Best Steak Restaurants, an international guide that sends “steak ambassadors” to hundreds of grills on five continents in search of the best beef. The Charrd cheeseburger features patties with white onion, pickles, and CB sauce – Charrd’s heavy-on-the-mustard take on burger sauce. 

Then there’s the signature burger with truffle aioli, caramelised onions, house-made red chilli jam, pickles and a slice of American cheddar. Both burgers can be ordered as singles or doubles. Patties, made from a mix of cuts from Madina Halal Butchers on Sydney Road, are 100 grams each and around 20 per cent fat, and are cooked over charcoal on a stainless steel grill.

The wings are marinated Turkish-style, with tomato paste and herbs, and cooked over the same charcoal flames. Fries come with the off-menu option of a Grana Padano or Parmigiano-Reggiano topping. And for drinks, there’s a strawberry Earl Grey iced tea and house-made lemonade. Plus, a secret “half and half” menu item – a blend of the two the team will mix for you if you ask nicely.