The Armoury Gastrobar: The burger game here. game-changer.

A new face in the South Beach Quarters has surfaced, breaking through its former rigid armoury historical roots to reveal a contemporary gastro-bar reinforced with classic pub grub such as burgers and hearty meat pastas given a more creative approach. In the space, with its curious mishmash of upscale and casual decor, your first concern should be the beers. Sporting a rather sexy wall fitted with 15 taps, the bar pours a variety of American craft beers and ciders on tap; my advice would be head down during happy hours from 5-8pm to enjoy 1-1 beers, that way, your Deschutes Freshly Squeezed IPA will only set you back at 9++ per US pint.

It is fascinating to read the menu for the first time - the usual suspects with edgings of brilliance stemming from one or two bizarre ingredients thrown in the mix. Take for example the queer sounding bar snack of mungbean crab cakes served with tarragon tartar sauce or the delicate tasting notes of the all-year autumn pear and apple salad in the healthier section of the menu.

However, on my part, choosing was a rather straightforward process given my strong inclination towards burgers and the decidedly formidable list on the armoury's menu. So, The Armoury Burger ($20) was a well put together assemble of 180g house-ground beef patty, Red Wine Maker's Mark Bourbon candied onions, Gorgonzola cheese, baby arugula, garlic horseradish mayo on toasted brioche bun. Cliched but those sticky sweet candied onions definitely a game changer. Studded with a healthy chunk of pungent Gorgonzola cheese over expertly seared patty, the combination is one that is highly unexpected, with punches of umami thrown. Definitely one of the best burgers I've had this year. While you're busy fiddling with the burger, make sure to call upon the pineapple pear bacon coleslaw ($3) for some much needed vitamin c; sweet crunchy pear adding much depth to the salacious concoction while the pineapple contributes a tangy acidity to the creamy mix.

The other half's Beef Short Rib and Oxtail Ragu Pappardelle is a dish made for rainy days with hand cut pasta sheets bathed in oodles of Rogue Hazelnut Brown Nectar braised short rib. the reinforced use of alcohol in the cooking method spurring us on to greater heights on our beer excursion as we continued to ride on the one-for-one benefits of happy hour.

Despite it's mildly regal setup, one that signals style over substance,  the Armoury Gastrobar dishes are for the lack of a better word, exemplary and the resto-bar will certainly fulfill your pub-grub cravings.

The Armoury Gastrobar
South Beach Quarter
36 Beach Road
t: 6385 3173 

Operating hours:
Mon - Tues: 5pm - 11pm
Wed: 5pm - 2am
Thurs: 5pm - 11pm
Fri- Sat: 5pm - 2am
Sun: Closed

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