Fritzenberger
Wilston
Fritzenberger frites and burger brew house is a casual all day hangout in Wilston, a sibling for the popular Fritzenberger in Caxton St, Petrie Terrace.
With laid back lounges and tables spilling onto the footpath, Fritzenberger provides a quiet spot to enjoy a hearty meal and drinks or start the day with breakfast.
Frites (fries), burgers and beer are the main event here, with a range of classic burgers to choose from - 100% grass-fed beef, Southern-fried, free-range chicken, smoked, slow-cooked pork, maple bacon and mushroom burgers available.
The breakfast menu (served 7am - 11am daily) features healthy Fritzen green bowls (turmeric roasted cauliflower, marinated chick peas, brocolini, cos lettuce & yogurt dressing), house made muesli and burgers (egg & bacon, eggs benedict, mushroom & egg).
Fritzenberger use fresh, local ingredients such as Sunshine Coast mushrooms, Fonzie Abbott coffee, hydroponic lettuces, Fritzenpickles, maple-candied bacon, Fritzensauce, and even house-made organic tomato ketchup.
Must-try are the Loaded Frites which come with cheese sauce, candied bacon, green onions, and Twisties salt.
Schooners of fresh craft beer are served with the Fritzenberger signature moustache and there are eight beers available on tap, making the perfect accompaniment for lunch or dinner.
Aside from the fresh house-brewed beer, drinks at this suburban pub include a top selection of wines (by the glass or bottle) and spirits, alongside a creative range of cocktails (Fritzen Cosmo, Fritzen Pie, Fritzen Zombie, Spiked Iced Tea, and Watermelon sour to name a few).
Fritzenshakes are of the gourmet variety - vanilla, chocolate, choc-malt almond brittle and oreo (served virgin or with a nip from the bar).
Sugar frites are a decadent dessert special which are churro-style fries covered in cinnamon sugar, raspberry ketchup, hot chocolate or toffee.
In a nutshell - Fresh frites, burgers and beers to be enjoyed in a laid back suburban pub - look out for live music on Sundays and Fritzentrivia nights.
By Lucy Hordern
