The Public beef burger is in the modern American style, smaller than a pub, with a soft bun and just a few key ingredients. With this style, the patty should be the standout ingredient. The Public patty is nice, with a little char, and some moisture from the Wagyu used. It could have a little more seasoning, I like that salt punch with a patty like this. It is also served well done, which is ok in this case as the Wagyu provides that additional moisture, however, it does leave a fattier texture in your mouth.
The other ingredients are a good addition to the burger. The caramalised onions aren't strong, nor is the lime in the aioli. The swiss cheese much the same, not a strong flavour, but some nice creaminess when you do taste it. Hand cut chips are nice, very big as you can see! Almost like eating half a potato! The slaw is fresh and crunchy, could do with a little more dressing. The setting is nice, very busy, and service can reflect that, where not a lot of attention is devoted to diners or answering questions.
The Public Wagyu burger is a decent option from the Public CBD menu, but if you are after a burger experience within the Franklin St / Waymouth St area, stick to Press*.
Nathan gives the Wagyu Burger 14/20 Chops on the Chopping Board.