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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.
I can be a bit inconsistent sometimes. Only the other week I was complaining about all the chains on George Street and here I am reviewing one. In my defence, GBK isn't quite like any other restaurant in Oxford and has enough quirks (good and bad) to make it worth commenting on...
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