FAQs

Q. I’m generally in a rush because I live life like there’s no tomorrow and think waiting to order is a mug’s game, can I pre-order some of your DELICIOUS Mary’s food for sit in or take away??

A. Based on the theory that all is equal we do not accept orders other than in venue or via our delivery partner websites.  Have a beer or read the hilarious ramblings on the wall as you wait.

Q.  I like to talk and wanna call you to either a) tell you how much I love the shit out of you or b) complain, because that’s just the type of person I am.  Do you have a phone?? This number I found online doesn’t even work, are you lot that stupid that you got your own number wrong?

A. We don’t have phone’s in venue!!! They’re annoying and nobody wants to answer the phone when your having a fucking belter of a time! The numbers online were not provided by us and have somehow made their way on to the internet because that’s just the kind of world we live in these days!

Q. Is your beef and chicken Halal certified?

A. Yes it is !!  And we have the certificates on hand to prove it!

Q: Why is it called Trash Can Bacon?

A: When we first opened in 2013, space and equipment were at a minimum, so we used a (very new!) trash can from Bunnings as the smoking chamber.  Drilled a few holes, attached a smoker and some dowling rods, and there you have it, a DIY cold smoker that lives on in name to this day! We should totally do a bacon roll tent at Bunnings one day and bring this back.

Q: Why does my order take twice as long as Maccas?

A: Almost all of the ingredients from our food is brought in as whole, raw ingredients at our production kitchen and then we make everything to the same recipes we have done for the past 11 years.  The burger you order has taken at least three days of care and process before it’s even delivered to the venue kitchens.  And as Sinatra kinda once said, why would we go and spoil it all by doing something f*@king stupid like pre cooking that shit?!  We take pride until the last moment, so everything is cooked to order, therefore producing the best possible product for you the customer, and showing respect to the ingredients used. 

Q: Why is Mary’s so expensive compared to “insert fast food joint here”?

The well hammered saying in bad reviews is “it’s just a fancy McDonalds”. Which we take as a huge compliment tbh.  Since day one, in 2013 in Newtown, we have used the best quality Australian grass fed beef we could afford, probably better quality than most pub steaks you’ve been served up.  We have used rare breed pigs for the trash can bacon. We have used free range chickens for the fried chook.  We have tried at every turn to use the best product available to us to elevate the humble Americana smash burger to a great culinary experience.  Treated right, it creates a rich and fucking delicious burger, that we have bent over backwards to keep consistent.  Unfortunately for a lot of us, we have watched the prices we pay for things fly through the roof over the past few years, but  we refuse to settle, we refuse to spec down, we refuse to let the banks win!  It’s the same product, with the same process, with the same care, because like Jennifer Aniston once said after a couple of vodkas, “you’re fucking worth it!”.

Q: Do you have any plant based options available? Asking for a friend.

A:  We have all watched the cycle of restaurants, cafes, fast food joints introducing veggie and vegan options over the past few years, and it all felt a bit, tokenish. We believe in inclusiveness, even when it comes to dirty restaurant treats!  To sit and have the token plant based burger, whilst your “mates” eat around you with utter gluttonous glee, feels like a shit time. So we decided the only way to go was to offer every item on the OG menu in a plant based version.  We have partnered with Impossible Foods as the plant based burger option, we do soy milk marinated cauliflower as a substitute to fried chook options, and we even do a completely plant based version of the Mary’s Mash ‘n’ Gravy!! WTF??!  So even on that Monday lunch time, when you think you should be good to your body after a weekend of “ahem”, sub in an Impossible™ patty and be smug AF when you tell everyone you try to go vegan at the start of each week.