A charcoal grill blazing with flame and smoke at a BBQ smokehouse kitchen

Our Story

Built on Smoke,
Served with Pride.

Roadhouse Burgers & Ribs started with a simple idea: cook real food, the right way, every single time. No frozen patties. No shortcuts in the pit. Just proper burgers, proper ribs, and sides worth coming back for.

Where It Started

A corner of Haymarket that smells like flavour.

Roadhouse sits at Shop 1 on Ultimo Road, right in the beating heart of Haymarket. It's a neighbourhood built for food, and we fit in by doing one thing better than anyone else nearby: grilling, smoking, and frying with genuine intent.

We opened because Sydney needed a casual dining spot that took technique seriously without taking itself too seriously. Somewhere you could order a half rack of ribs and a Korean fried chicken snack in the same sitting. Somewhere your mate who doesn't eat meat could order a Haloumi Mushroom Burger and not feel like an afterthought.

That place is Roadhouse.

The warm, dimly lit interior of Roadhouse Burgers and Ribs in Haymarket Sydney
How We Cook

Technique first. Flavour always.

A thick beef patty sizzling on a hot charcoal grill, juices running

The Burgers

Every beef patty is grilled to order on a ripping hot flat-top. The Roadhouse Aussie Burger is our anchor: a classic beef patty stacked the Australian way with beetroot, fresh salad, and finished with a signature sauce we've had on the menu since the beginning. It's the reason people come back.

Veggie options get the same treatment. The Haloumi Mushroom Burger is built around a thick slab of grilled haloumi and a fat portobello mushroom. The Ultimate Veggie Burger earns its name. Neither is a compromise.

A rack of pork ribs resting in a smoker, coated in a caramelised bark

The Ribs

Low and slow is not a cliche here, it's the method. Our pork ribs go into the smoker for hours. The result is a deep, caramelised bark on the outside and meat that pulls clean from the bone with no effort. The house glaze is sticky, smoky, and built to coat every bite.

Order a half rack if you haven't been before. Order the full rack if you have. There's no wrong answer.

Double-fried Korean chicken wings glazed in a glossy, fiery sauce

The Korean Fried Chicken

We double-fry our chicken for maximum structural crunch, then toss it in a sticky, fiery Korean glaze that layers heat with a touch of sweetness. The outside shatters. The inside stays juicy. It's a different rhythm to the ribs and burgers, and it rounds out the menu in a way that keeps every visit feeling fresh.

A commercial kitchen grill blazing at a busy restaurant service

"Every item on this menu exists because we'd order it ourselves."

Roadhouse Kitchen Team, Haymarket
What We Stand For

The short version.

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No shortcuts

We don't skip steps in the kitchen. If a dish takes time to do properly, we give it time. Every plate that leaves the pass is one we'd eat ourselves.

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Everyone eats well

The veggie options on our menu are full portions with full flavour. Not an afterthought. Not a sad salad. Real dishes built for people who don't eat meat.

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Rooted in Haymarket

Haymarket is one of Sydney's most food-dense streets. We're proud to be part of it. Our regulars come from the neighbourhood, and they keep us honest.

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Casual, never careless

We're a relaxed spot. No stiff service, no dress code, no fuss. But casual doesn't mean careless. The food is taken seriously from the first prep to the last plate.

Order Now

Delivery or takeaway, sorted.

Get Roadhouse delivered through Uber Eats, or call ahead and pick it up hot from Haymarket.

Order on Uber Eats Call to Order
Find Us

Come in. Sit down.

📍 Shop 1/33 Ultimo Rd,
Haymarket NSW 2000
📞 (02) 8247 9497
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Open daily: 11:30 am – 9:30 pm
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Guests enjoying burgers at a casual dining restaurant
A platter of smoked ribs and sides served on a wooden table
The vibrant street food scene in Haymarket, Sydney