Foxhat Burgers

Hi, hello everyone!

I’ve missed you all.

Should Foxhat do a weekend pop up somewhere in the inner west?

I REALLY have missed you all a whole lot.

Much love, Jase

Hello, how are you all?

Let’s just ask the question.

IF, if we were to do a pop up, and we could only have 3 of our burgs on offer.

What would they be?

I’ll start, I’m having the daptoporto. Hot AF..

???

Geez, it just dawned on me that at no point through my farewell post did I say thank you to the mighty The Townie for housing us, and giving me(and all the actual hard workers) a chance to sling burgers in to your face hole.

So I’m taking this moment to reflect on the 3.5 years I spent in the kitchen there to say a huge CHEERS!!!! Townie!

But also a massive thanks to Caitlin, who without our her belief in our product, and scepticism of a certain someone else, we wouldn’t have had the chance to have a second coming.

So yeah, cheers Michael, cait, Dan and all the Townie crew past(TF forever!!!) for all you’ve done for this idiot.

Maybe we’ll be back, maybe we won’t. But I love you all

We are closed and finished up for now.

I’ve had a lot of messages recently asking if we are open, and when we are reopening. We are done, unless there’s a pub any of you know that needs a bistro 😇

This isn’t a complete over and done with. I’ll likely do some sneaky pop ups here and there as time(and government) allows it.

Thank you to absolutely everyone I got to feed. And a GIANT thanks to the regulars who came in so often, that I knew your order without even needing you to order.

I’ve made some great friends through this, and I hope to see you all when we eventually reopen. Wherever that may be.

Very, very much love from myself(Jase), and all the legends that have also put their effort in to making foxhat whatever it was.

Cheers n beers, Jase

UPDATE: closed from now. No last hurrah. Pubs shut at midday tomorrow. Which means we are done for now

Howdy fine folks.

It’s looking like tomorrow(Monday 23rd), will be our last day of trade for the foreseeable future.

I’ll be open from 11:30am until we run out of food. Please come through and grab a burger or two and say au revoir.

Stay tuned for any updates with regards a reopening date. As it will all be very dependent on government decisions/covoid19 going bonkers.

So long, and thanks for all the shoes

Jason

Been a hot minute between posts. Check the comments for the reason.

But here’s one of the new specials for the month.

Pork chops, roast chats, brocolini and salsa verde. On the specials from tomorrow till it ain’t

It’s that time of year again. After 12 months of constant nagging I’ve given in. Our take on the Philly cheesesteak is back for a short time. I added jalapeños because I’m fancy like that.

Don’t walk, run.

Hands up if you’re feeling a bit fried?

Fried chicken of course.

Here’s our entry for .

Beef, smoked mozzarella, ringwood hops braised cabbage, drunk pickles, beer battered onion rings and coopers pale bacon cheese sauce between a pretzel bun. 😉

$25 with a side of chips and a schooey of coopers pale

Due to a slight medical issue, we won’t be open today/tonight.

Back tomorrow(Wednesday) as usual.

Don’t send thoughts and prayers, it’s ok.

Sorry for the inconvenience

Got a function coming up? We can cater to your needs. We love doing sliders and cheese plates especially. Mostly because I love cheese and will very happily select cheeses you’ll love.

Whether challenging or easy to eat in flavour, we got you covered.

Sliders we can do mini versions of anything you can think of. Pictured are pulled pork and sloppy joes.

Get in touch to book your celebration here. We’ll work with you to create your own idea of a perfect feast.

One of the few things I find calming in a kitchen is breaking down and prepping whole joints of meat.

For me it’s cathartic, relaxing and totally enjoyable.

This is a whole striploin. Grass fed for 18 months then grain fed for another 6 weeks to massively boost intramuscular fats.

For striploin/sirloin I prefer to do a very heavy removal of the outer fat. As my personal preference on eating steak is the meat itself.

Many places will leave a lot of the outer fatcap on, meaning you get less meat. Not me.

As you can see I’ve very heavily trimmed all the outer cap off, and all the silver sinew.

Meaning a 250gr steak is exactly that. This also means higher wastage, but again, I’d rather eat meat than chew fat.

So it’s how I prepare it. This is from the northern rivers of NSW, and they produce some of the best beef in the world. $25 for 250gr.

I’m completely over everyone trying to put more cheese and more bacon on everything.

It’s become an actual joke amongst the industry the ‘influencers’ or food stylists just add more of everything.

I’ve actually had enough of it all.

Do less people.
And what’s less than a straight up bangers n mash with onion gravy.

Do we have any Canadians following?

We’ve got some of that squeaky white gold you put on chips for this weekend only.

Poutine for $10.

Sending out condolences to Mark from Newtown Hotel.

To all his friends and family.

We only had a few beers and chats together, and really only knew you briefly.

But we here in hospo are a family. And when one goes, it hurts.

Hospitality is a fu***ng tough gig. Often entirely thankless despite the sheer amount of work done behind the scenes to make others nights as enjoyable as it can be.

Chefs in particular have always had a hard time of it all. We don’t do it for 38 hours a week. We do it for the love and passion of food. When anybody has a bad experience in any of our venues, we take it to heart. It doesn’t matter the hundreds of meals we put out that are well received, it’s the one that isn’t that keeps us awake at night.

Every single meal we send out is a KPI. And I can not think of any other industry where having a single complaint, out of hundreds of happy people can have such an affect on a business.

But, google and Facebook reviews exist, and we have to pander to them. Typically, the kitchen only ever hears negatives from customers. Have a think about that for a moment.

We are tought from the day we get in our uniforms, that hearing nothing from a customer is a positive. Simply because people only make noise when they’re unhappy. Now, every so often we do get people saying thank you and are very appreciative. It’s always very very welcome for us.

Long hours, unthankful customers, hard ass bosses, constant time constraints, suppliers raising prices, customers complaining about price rises....

It takes it out of us. Then, there’s me.

I’m ‘lucky’ enough to be my own boss. Which means I write the recipes, I do staff training, I do ordering, I do accounting, I pay suppliers, coming up with new specials, liaising with suppliers on my lunch break, on top of working the regular 6 days I do. Each week. Every week.

I live, and breathe this business. It’s mine and me.

Every chef ever, with or without owning their own place, lives these same things.

We do not have a stop on our brains to separate work from pleasure. We eat out, and we sympathize with all the staff the entire time.

Unless you have worked hospo, you haven’t LIVED hospo.

And for all these words I’ve just written, it will never bring back the multitude of chefs that have taken their own lives.

Everyone cares about Anthony bourdain. And for good reason, but before he was on your tv, he was every single one of us. And he STILL took his life.

Again. RIP: Mark.

If any other chefs or hospo workers out there need a chat, I’m here for you. Reach out before you can’t. Please

We need to change this industry.

I swear, I didn’t put sweet potato crisps as a garnish just so that I could eat them all. Promise 🤭

Foxhat-o-fish. Battered barramundi, cheese, malt pickled onion, lettuce, special sauce on a steamed bun.

GAME 6 tomorrow.

Who is coming to watch with me? I’ve got my offsider in to man the kitchen.

And we have new specials starting tomorrow too.

For anyone that is interested, the Toronto v golden state game will be on upstairs with loudness tomorrow.

From 11am. Kitchen opens at 11:30am.

Though I’d like you to please only order during half time, as I want to watch it as well.

You CAN order whenever you want of course, but I’ll get a little angry and not like you. And maybe even start cheering for the other team you are going for out of spite

Love yas

I was feeling nostalgic back to my last trip to Nashville, Tennessee.

So thought I’d recreate/reimagine one of Hattie B's famous Nashville fried chicken sandwiches.

Fried chicken that then doused in spiced lard(YES!), slaw, pickles and comeback sauce on white bread.

It brought back some memories that’s for sure. It was nowhere near as good as the icon I was going for, but they’re also 15,000km away and have it perfected.

Being in a pub, we constantly got asked if we did steaks.

So we got some steak in. It’ll be cooked to your liking every single time, served with a roasted field mushroom, chips and a porcini cream sauce for $25. Nowhere in Sydney will you get marbling like this, for this price.

I would very highly recommend that if you like yours cooked further than medium, choose something else on the menu. As this is some primo quality sirloin that is best served rare or medium rare.

All cleaned, trimmed and cut to 250gr in house.

More details from the rooftop

It’s all in the detail.

More from the rooftop bar. Open v v soon

Nothing offensive at this Inner West burger shop over the weekend. 🤥🤥🤥

DID YOU KNOW, we’ve got a new round of specials happening?

As I’m sure you’ve all know by now, I don’t like flossing your feed with superfluous crap every day(I hope you enjoy that).

But yeah, new specials. New burg, grilled dory and a veg curry that is off its t**s.

Also also, the renovations are so close to being finished it’s not funny. Well I guess it’s funny how long it took?

Come in. Eat food. Give me feedback on said food.

First looks from the rooftop bar. It’s obviously not complete yet.

But HELLO NEWTOWN!

Sold out for tonight.

Cheers everyone for coming in, and sorry to anyone that misses out.

Back open as usual tomorrow from 12pm.

Don’t forget, $10 nachos and $12 jugs of young henrys every Sunday!

Sloppy Jase 2.0

Y’all know what it is by now, but here’s a picture

So, 420 is coming on fast. Last year we went a bit nutzo with it.

Anyone have some ideas on just how absurd we should go this year?

For reference, here’s last years....

Glazed bun, grape jelly, pizza shapes, beef, double cheese, grape jelly, a pancake, sriracha mayo and a side of light n tangy crisps.

Best answer gets a freebie!