A recent conversation with a colleague about Jollibee in the Philippines led to our discovery of Burger Point with its menu that is full of Filipino flavours drawms from the owners’ heritage.

First opened in Marsden Park at the end of 2016, the restaurant now has multiple locations around Sydney with all branches running a $10.00 deal for burgers on Monday.

Big Hula ($17.00, $10.00 on Mondays), with ‘handcraft[ed] beef patty, American cheese, lettuce, tomato, streaky bacon, caramelized pineapple and Hawaiian BBQ mayo’.

D thoroughly enjoyed this burger, with the patty being a juicy medium rare. The ingredients were fresh and flavourful, with the caramelisation of the pineapple adding a touch of smoky sweetness and acidity that tied the burger together deliciously.

Miss Sri ($16.00, $10.00 on Mondays), with ‘hot and spicy southern fried chicken thigh fillet, pickled slaw, hot honey sriracha and tangy garlic sauce’.

I usually go for chicken burgers and unfortunately, this one completely missed the mark. While the chicken was crispy and juicy, it lacked and ‘hot and spicy’ flavour, and there was barely enough pickled slaw to pad out the burger. Indeed, there were quite a few bites that consisted solely of bun and sauce.

BP Chick and Spag ($19.00), ‘filo-style spaghetti, 2 pieces fried chicken and gravy’.

Filipino-style spaghetti is made with banana ketchup rather than ordinary tomato sauce and featured sliced hot dogs, then topped with shredded cheese. It had a bold sweetness from the banana ketchup and savoury creaminess from the cheese that makes this the perfect comfort food and guilty pleasure all at once. The pieces of fried chicken on the side were delicious with a thin and well-seasoned batter covering juicy and succulent flesh. The gravy was generous, with overt notes of mushroom soup mixed with chicken dripping. Overall, a very hearty and filling meal.

Signature Buffalo Wings ($15.00) with ‘marined chicken wings tossed in house secret glaze and a side of tangy garlic sauce’.

The pieces of fried chicken that tasted crispy without sauce did not survive the slathering of buffalo sauce, which made them a soggy mess and tasted mostly of tomato sauce rather than carrying any spice.

Fries (large, $6.50) with Hot Honey Sriracha Sauce ($2.00).

These were very ordinary shoestring fries from frozen and not particularly crunchy, while the sauce was overly sweet with only the barest hint of heat, and tasting much like sweet chilli sauce without the bits.

Halo-halo ($12.00), ‘shaved ice, evaporated milk, fruit jellies, leche flan, diced fruit, ube ice cream, white beans.

This is my first experience of halo-halo and I’m pleased its quality left me curious about this Filpino dessert. The homemade ube ice cream is creamy and rich in addition to being a striking purple colour, while the fruit jellies added colour variation as well as a bouncy, fruity texture. The white beans brought a soft earthiness that balanced the sweetness of the remaining dessert, while the leche flan was smooth and creamy. The variety of textures in this halo-halo makes it enjoyable, with the stand out being the ube ice cream.

Signature Purple Dulce Milkshake ($8.00).

The milkshake uses their home ube ice cream as its base — our favourite aspect of the halo-halo — with an added dose of dulce de leche, so the earthy, slightly nutty vanilla-like sweetness of the ube is on full display. It is thick with initial difficulty coming up the straw, and also rich enough to be considered a meal. Fans of ube and milkshakes would be pleased.

Burger Point offers some very solid menu items with a modern Filipino twist. We’re keen to return for the Big Hula and BP Chick and Spag.

Burger Point is located at Shop RT322, Marina Square, 5 Footbridge Boulevard, Wentworth Point NSW 2127.