If I had a dollar every time someone recommended that I visit a cafe in the Inner West, my piggy bank would have combusted with a high-pitched squeal a very long time ago. Sure, I have caught myself drooling over the menus of these Inner West cafes more than once, however living all the way up on the North Shore means it’s a trek for me to get around. It takes a local to know the best ways, and I was made acutely aware of this fact when I was doing a 20 minute walk from the Annandale shops in 35 degree heat in order to try the infamous burger at Revolver Cafe.


Revolver Cafe is situated in the leafy suburbs of Annandale, in a very quiet street about 20 minutes from the main shops. I hadn’t been expecting the cafe to be standing alone on the corner, but it was a charming two-storey terrace establishment, and I was surprised considering its distance from the main shops that there was a healthy line for lunch at 12.30.

Seating is both indoors and outdoors, but my friend and I elected to sit outdoors as the weather was great (and better for my photos, too). We both started off with flat whites ($3.20 for small, $4 for large).


The coffee was good but not one of the smoothest I’ve had. I’m not sure what beans they use as generally cafes will declare it like a badge of honour on their menu, but I didn’t see it anywhere. I’ve always found though, that even if a cafe uses decent beans that they can always be ruined by a careless barista; so really, you can never really rely on a good brand of beans alone.

I had already had a close look at the menu before I went, and I was disappointed to see that their infamous “Feather and Bone Burger” had been replaced with an “Ultimate Cheeseburger” ($18). I had been so keen on sinking my teeth into that aged wagyu brisket and had been intrigued by the addition of smoky eggplant and brussel sprouts, but I guess a good cheeseburger wasn’t a bad compromise. And it definitely didn’t compromise in size when it arrived.


An absolutely enormous delicious monstrosity, it had house-made pickle, aged cheddar melted over a wagyu beef patty, pickled beetroot, fresh tomato and lettuce all in a soft Sonoma bread roll, and if that wasn’t enough, crispy roast chat potatoes on the side. The burger was difficult to cut in half, and then to wedge together before picking up, but when one managed to do that, it was a wonderfully fresh burger full of contrasting textures. I loved the pickle and the beetroot, and it was refreshing that the roll was simple white bread instead of following the brioche trend, which I’ve found often too rich when it’s used as a burger bun. The potatoes were nicely crisp, however a little over-salted.

We also shared the Lamb Bruschetta ($18), which was Mirrool Creek free range lamb, nine-hour slow roasted with garlic, chilli almonds, rocket, hummus and sweet red capsicum relish on sourdough toast.


Generally slow-roasted meat dishes tend to make a dish feel quite heavy and more “wintery”, but this dish was well-balanced with the lightness of the hummus and sweet tang from the capsicum relish. They had used baby spinach rather than the rocket as stipulated on the menu, but I wasn’t complaining. If it had been rocket it would have added a lovely peppery touch to the dish which would have only lifted it more. In comparison to the burger though, it was significantly less substantial in size for a dish of the same price, and a slow roast lamb would not have been even a particularly glamorous cut of meat.

Overall, a quirky cafe with friendly service, and good quality food that has been put together in amazing combinations of flavour and texture. Perhaps a tad overpriced considering its isolated location, but why would the devoted regulars complain when it means it’s harder for newbies to find and overtake?


291 Annandale Street
Annandale NSW 2038
(02) 9555 4727

Revolver on Urbanspoon

7 Comments Add yours

  1. Last time I had intentions to go here it was a public holiday so it was closed =(

    Time to be back for that burger – looks like its construction is a bit finicky, hope I can handle it!

    1. It took a bit of flattening but I managed to get it all together – I don’t believe in having deconstructed burger elements!

      1. It’s not even a burger at that point!

  2. That’s a monster of a burger! And I agree about brioche buns on burgers – it does make every bite overly rich.

    1. It took some dexterity to gather it together and flatten it down so that it would fit! I don’t believe in “deconstructing” my burgers – everything is best eaten all at once!

  3. That burger looks incredible – definitely something you need two hands and a giant mouth to enjoy!

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