No-Frills Burgers Since 1939

At Andrew’s, there’s no room for “gourmet” or “healthy” burger jargon — just old-school, no-fuss meat sandwiches the way your local fish ’n’ chip shop used to do them. And they've been doing it that way since 1939, well before wasabi mayo and smashed avo became standard toppings.

A Family Legacy on the Grill

Today, the beloved Albert Park institution is run by Greg Pappas, nephew of founder Andrew Georghiou. You’ll usually find him behind the grill, or immortalised on the photo-filled walls alongside a who’s who of celebrity fans.

Customisable Classics at Wallet-Friendly Prices

The menu sticks to the classics — chicken, steak, or good old minced beef burgers, seasoned simply with salt and pepper. From there, you can customise with add-ons like egg, bacon, cheese, tomato, onion, pineapple or beetroot. And the best part? Most will only set you back $12 or less. You’ll also find throwback sides like potato cakes, dim sims and spring rolls, plus the occasional souvlaki. There are a couple of modern nods — veggie patties and gluten-free buns — but don’t expect anything too fancy.

Soft Drinks, Not Spritzes

As for drinks? A fridge full of nostalgic soft drinks, with not a craft beer or kombucha in sight. It might sound plain compared to Melbourne’s newer burger haunts, but Andrew’s has stood the test of time for a reason. Even now, a Friday lunchtime queue can stretch over 30 minutes. Pro tip: call ahead.