Time Out Sydney

 Standing solid for 50 odd years just right off Tom Ugly’s Bridge in the heartland of Sylvania is this old school burger joint

The straight burger is a little lacklustre so order the Lot – grilled pineapple, bacon, a fried egg and melted packet cheese all on a soft sesame seed bun. There’s no time to ponder fromage plastique over vanilla milkshakes or fresh pineapple crush – as soon as you enter what looks like a 1970s milk bar you’re faced with someone patrolling the line taking orders and you’ve gotta think quick. The best solution is to play it straight (the lot, the lot or the lot) with a milkshake (stock standard) and chips (DIY packet salt in a paper bag) then stroll down to the jetty a few minutes away to enjoy. What makes this burger so special is the fact it’s completely unexceptional and utterly Aussie old school. Yet, for all its working class grunt you’ll still be lucky to get a park at Paul’s at lunchtime on weekends, such is its fanbase of truckies, teenagers and road-weary family wagoners.

Want more restaurant reviews and food events? Sign up to our monthly Food & Drink newsletter

Updated on 24 Jan 2014.

By Myffy Rigby   |  

Paul's Burgers details

12 Princes Highway, Sylvania 2224

Telephone 02 9522 5632

Price per person including drinks Up to $50

Open Mon-Tues closed, Wed-Fri 11.30am-9pm, Sat-Sun 11.30am-7pm, 8pm during daylight savings

Paul's Burgers website

Paul's Burgers map

Report a problem with this page

Restaurants and bars nearby

Seven Lanterns

Opened in 2010, this restaurant specialises in degustation, with a...


1556m - There’s a life-size horse that welcomes you as you walk in to the huge,...

More restaurants and bars nearby
Collaboration Brew launch

Collaboration Brew launch

Bottled Lightning Co are back in the Inner West, and getting ready to tap their latest collaboration brew at Public House Petersham

Readers' comments, reviews, hints and pictures

Community guidelines

blog comments powered by Disqus

Get the Time Out weekend planner. Straight to your inbox, every Thursday.
Read more