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GBK, founded in South London over 10 years ago, was ahead of the curve in as regards specialising in burgers & Antipodean flavours – which is what differentiates it from the now-plentiful
competition. High-profile Kiwi chef Peter Gordon (of Providores & Kopapa fame) has consulted on the brand since the start, & his influence is felt across the menu of burgers & fusion
salads, sharing plates & sides. Beef patties on a soft sesame bun are the starting point for most of the burgers, though you will also find bean, buffalo & chicken variants (try them with
satay sauce or added Camembert & cranberry). Imports from the land of the long white cloud such as burgers with beetroot, egg & pineapple, alongside bottles of L&P (Lemon & Paeroa),
will give cheer to homesick New Zealanders.
Good quality fresh ingredients makes this a good place to come for burgers whether you want something meaty or vegetarian! The size of the burgers are huge and we found it difficult to finish the burgers together with the additional fries. Its nice that you are able to add more fillings to the burgers on the menu.The Puy Lentil burger, made of puy lentils, green curry and potatoes, was very tasty and went well with houmous and aubergine. It was given a bit of sweetness with the relish...
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