This little piggy went to Becasse.
This little piggy went to Plan B.
It's hard to tell which excited me more: the prospect of sinking my teeth into one of Justin North's famous wagyu burgers, or watching a delivery man hoist a whole pig onto his shoulder and walk past us into Becasse.
Because it's not often that restaurants use and order whole pigs anymore. Whole pigs with heads still attached are even less common. I know because I looked in the back of his truck.
The deliveryman just smiled when he saw me taking photos. And I smiled back because it was time for lunch.
The G-man didn't take much convincing to head to Plan B. Any mention of wagyu tends to send him nodding with vigorous approval. We arrived bang on midday as the kitchen opened, wary of warnings about lunchtime queues. Sydneysiders must still be in holiday mode, as it was reasonably quiet, the cafe devoid of people and the baguettes not loaded into the chiller cabinet until about 12.15pm.
Sandwiches and salads
Plan B is the casual offshoot of award-winning restaurant Becasse, a modest unassuming cafe in the premises next door. The scaled-down version of the Swarovski crystal chandelier above the chiller cabinet is a lovely design nod to its big sibling.
Custard tart and fruit frangipane tart
The famous Becasse wagyu beef burger $10
600-day grass fed wagyu beef burger
with beetroot and caramelised onions
There's one thing we must order, listed on the menu as "the famous Becasse wagyu beef burger". It takes 17 torturous minutes to arrive but it's worth the wait.
This is not just a burger. This is an homage to the succulence of wagyu, the kiss of a smoky hot grill, and the embrace of a lightly toasted sesame brioche bun. The G-man is in love at first bite. If the G-man's eyes widened any further, they would've popped on right out his head.
The patty is thick and juicy, a coarse mince of wagyu that is soft and flavoursome. A thin blanket of vintage tasty cheddar cheese melts its way into every crevice, the richness offset by a bed of caramelised onions and a thin slice of intense ruby-coloured pickled beetroot.
We've gone halves in the burger, and in a small way I'm glad, because the burger is decadent in an aortic heart-stopping kind of way.
Organic grass fed wagyu steak sandwich $10
Organic grass fed Gundooee wagyu steak sandwich
with onion jam, fresh tomato and aioli
The other menu option we share is the organic grass-fed wagyu steak sandwich. At first glance, it's not much to look at, but I'm hooked on the first mouthful. The bread. Oh the bread. It's real bread. A dense chewy sourdough that's somehow strong yet fluffy at the same time. It's the Schwarzenegger of carb land.
Whilst I relished the wagyu burger I prefer the wagyu steak sandwich more. This is a real slab of meat, seared to a blushing pink and then sliced paper-thin. Thick discs of tomato are juicy, onion jam and beetroot add sweetness, and the aioli gives a creaminess that holds it together.
It's hearty, honest and my kind of sandwich.
What will your next lunch plan b?
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Plan B By bécasse
Kitchen opens 12pm
Limited seating only (seats 7 on three tables outside)
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Becassé, Sydney - Champagne Spring Dinner (Sep09)
Becassé, Sydney - Hats Off Dinner (Oct06)
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Plan B - Wagyu burger and wagyu steak sandwich
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2/10/2009 12:10:00 am