James Sideris is known for his Manly-centric collection of hospitality venues. There\u2019s croissant haven Rollers, all-day Greek spot Norma\u2019s Deli and chunky cookie house Butterboy \u2013 all on the same beachside block. Soon there\u2019ll be Romeo\u2019s, a classic burger joint.<\/p>\n
The move is a \u201cgreat opportunity\u201d, Sideris says. \u201cThere\u2019s no big-brand burger shops here. It\u2019s getting busier and busier, but it doesn\u2019t really have much of a burger scene.\u201d<\/p>\n
Once summer\u2019s in full swing, Romeo\u2019s will be too. \u201cIt\u2019s meant to be really simple, done really well.\u201d Milk buns will be made in-house each day, ready to be stuffed with crispy beef patties that approach smash territory. They\u2019re made from a mix of premium Angus cuts in a ratio that Sideris has dialled in over the last 18 months.\u00a0<\/p>\n
\u201cWe\u2019re going hard on the beef aspect. And we aren\u2019t really looking to be a smash burger place \u2013 just high-quality burgers. We want to put our foot in the door of being one of the best burgers in Sydney; if you want a really amazing burger, this is the place to go, and you\u2019re going to get it consistently every time.\u201d<\/p>\n
There are three burgers locked in: a cheeseburger, a hamburger and an Oklahoma-style serve where thinly sliced onions are ribboned through the patty, caramelising on the grill. \u201cThey\u2019re going to be quite classic \u2013 everything\u2019s house-made by us. The buns will be made by us. The sauces.\u201d<\/p>\n
Expect house-made chicken nuggets with sweet and sour sauce too, and handcut fries. Plus, a line-up of retro fizzy drinks and a pretty special glazed doughnut, which you\u2019ll spy from the front window on The Corso.<\/p>\n
\u201cIt\u2019s not your traditional way of glazing. They do it [this way] in a lot of New York and American-style stores,\u201d says Sideris. \u201cThey\u2019re all put onto a rod, almost like rotisserie chickens, and you scoop and pour glaze over them. It basically engulfs the whole doughnut, on every surface, and then they hang to dry.\u201d<\/p>\n
The menu will be unapologetically meat-powered to start, but weekend specials offer the potential for fish and veggie serves.<\/p>\n
The name is ripe for a summer-loving opening, and it\u2019s also the name of Sideris\u2019s son. \u201cIt\u2019s a strong name that gives off a strong, classic sort of presence. I love the name, and I think it\u2019s a perfect name for a burger shop. We want it to be slightly romantic, and at the same time slightly rebellious and cheeky.\u201d<\/p>\n
The George Livissianis-designed space will open directly across from Butterboy, next door to his deli Norma\u2019s Deli on Manly\u2019s buzzy pedestrian-only strip. In the laneway out back is Rollers.<\/p>\n
Romeo\u2019s will open on The Corso, Manly, in summer 2026.<\/p>\n
@romeosburger<\/p>\n","protected":false},"excerpt":{"rendered":"
James Sideris is known for his Manly-centric collection of hospitality venues. There\u2019s croissant haven Rollers, all-day Greek spot Norma\u2019s Deli and chunky cookie house Butterboy \u2013 all on the same beachside block. Soon there\u2019ll be Romeo\u2019s, a classic burger joint. The move is a \u201cgreat opportunity\u201d, Sideris says. \u201cThere\u2019s no big-brand burger shops here. It\u2019s<\/p>\n","protected":false},"author":2,"featured_media":43710,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[264],"tags":[61,66,463,464,62,64,63,12,65,18,8,60],"class_list":["post-43709","post","type-post","status-publish","format-standard","has-post-thumbnail","category-burger-joints","tag-bars","tag-broadsheet","tag-burger-joint","tag-burger-joints","tag-cafes","tag-culture","tag-drink","tag-food","tag-guide","tag-lifestyle","tag-restaurants","tag-sydney"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117484730713962264","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts\/43709","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/comments?post=43709"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts\/43709\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/media\/43710"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/media?parent=43709"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/categories?post=43709"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/tags?post=43709"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}