Australian-inspired smokehouse serves up southern barbeque favorites with a few Aussie originals mixed in. Everything made in-house!

Wallaby’s –

Sandy, UT – BBQ – $ – Casual
Sifter Critique

Nicole O. - Pro SifterApr 19, 2018

Overall 3.8

4.0

Food

4.3

Service

3

Ambience

3.7

Value

Overview

Last year we spent a month in Australia, so we were excited to give Wallaby’s a try. The owners of this restaurant previously lived in Australia and decided to bring the flavors to the US. With a few locations in Utah and Salt Lake County, each location makes most everything in-house and does so fabulously.

Value

If you tried to make any of the dishes yourself you would be looking at a long list of ingredients as well as a generous amount of time. Because of this, the value is there. They don’t use a lot of fancy ingredients but they pay attention to detail and some of their dishes are really good!

3 most popular dishes

Any meat plates, the Melbourne burger, and Grilled shrimp.

What I ordered

3 meat plate (smoked turkey, pulled pork, and brisket); Surf and Turf, and the Croc Burger.

Food quality

3 Meat Plate:
The pulled pork was very moist and focused on the natural flavors instead of being drenched in BBQ sauce. It was nice to be able to add sauce to fit preference. The brisket was okay. It was a bit dry and lacked depth. The turkey, however, was the star of the plate. Perfectly moist and smoky and tender. Even if you prefer other meats above turkey, get a little to try it. It is so good! For our sides, we got mac and cheese and coleslaw. The mac and cheese was very rich and cheesy. Not the best we’ve had, but decent. The coleslaw was great! The sauce wasn’t thick or overly sweet and it lets a bit of the cabbage flavor through. The mashed potatoes were nice and creamy. The roll was average and a bit dry.

Croc Burger:
The hamburger patty was juicy, but not too greasy. The smoked bacon tasted fantastic but was a little overcooked. As mentioned above, the pork was moist and had good natural flavors. The bun was a little dry but I liked the buttered and grilled bottom. What really stood out to me was the BBQ sauce. It had a nice blend of sweet and tang. Overall, I was pleased. However, if you’re not a fan of large meat servings, the Croc burger isn’t for you. I think the use of some veggies would have complimented the pork and beef nicely. I decided to add coleslaw to my burger after a few bites and it really helped to harmonize the flavors and reduce some acidity. All and all, I was super impressed with the quality of this behemoth.

Surf and Turf:
The steak was smoked and then seared. It was a bit dry and chewy. The shrimp tasted really good with their homemade cocktail sauce. We got the chipotle beans and rice as a side. The sauce was very thick and the rice was overly salty. Not Australian at all. The meal would have been better without it.

Ambiance

We went here on a Saturday afternoon and it was a bit dead. The space felt lifeless. Beware, the booth towards the back is close to the bathrooms and the smell wafts over.

What I liked most

The turkey, coleslaw, and shrimp in that order. Each is worth a taste.

What I disliked most

Wallaby’s rice and beans. They seemed Hispanic. Real Australian beans inhibit a sweet tomato base, mixed with kidney, navy, and cannellini beans.

The verdict

The turkey alone is a reason to return. The other items were of good quality but not as memorable. Also, it’s important to note that a good portion of the food at Wallaby’s is Aussie inspired, not authentic.

While visiting Australia, we observed that Australian’s mainly ate British, American, and Southeast Asian cuisines. They had very few original dishes.

While Australians do grill, most don’t use smokers because of air quality restrictions. Aussie grills are like flat skillets. They do however cook up shrimp, tri-tip steaks, Taz eggs, and burgers. So expect those to be more authentic.

Whatever the case, Wallaby’s is a great option if you’re looking for quality and something casual. It was fun to try it and recollect.

Overall 3.8

4

Food

4.3

Service

3

Ambience

3.7

Value

Overview

Last year we spent a month in Australia, so we were excited to give Wallaby’s a try. The owners of this restaurant previously lived in Australia and decided to bring the flavors to the US. With a few locations in Utah and Salt Lake County, each location makes most everything in-house and does so fabulously.

Value

If you tried to make any of the dishes yourself you would be looking at a long list of ingredients as well as a generous amount of time. Because of this, the value is there. They don’t use a lot of fancy ingredients but they pay attention to detail and some of their dishes are really good!

3 most popular dishes

Any meat plates, the Melbourne burger, and Grilled shrimp.

What I ordered

3 meat plate (smoked turkey, pulled pork, and brisket); Surf and Turf, and the Croc Burger.

Food quality

3 Meat Plate:
The pulled pork was very moist and focused on the natural flavors instead of being drenched in BBQ sauce. It was nice to be able to add sauce to fit preference. The brisket was okay. It was a bit dry and lacked depth. The turkey, however, was the star of the plate. Perfectly moist and smoky and tender. Even if you prefer other meats above turkey, get a little to try it. It is so good! For our sides, we got mac and cheese and coleslaw. The mac and cheese was very rich and cheesy. Not the best we’ve had, but decent. The coleslaw was great! The sauce wasn’t thick or overly sweet and it lets a bit of the cabbage flavor through. The mashed potatoes were nice and creamy. The roll was average and a bit dry.

Croc Burger:
The hamburger patty was juicy, but not too greasy. The smoked bacon tasted fantastic but was a little overcooked. As mentioned above, the pork was moist and had good natural flavors. The bun was a little dry but I liked the buttered and grilled bottom. What really stood out to me was the BBQ sauce. It had a nice blend of sweet and tang. Overall, I was pleased. However, if you’re not a fan of large meat servings, the Croc burger isn’t for you. I think the use of some veggies would have complimented the pork and beef nicely. I decided to add coleslaw to my burger after a few bites and it really helped to harmonize the flavors and reduce some acidity. All and all, I was super impressed with the quality of this behemoth.

Surf and Turf:
The steak was smoked and then seared. It was a bit dry and chewy. The shrimp tasted really good with their homemade cocktail sauce. We got the chipotle beans and rice as a side. The sauce was very thick and the rice was overly salty. Not Australian at all. The meal would have been better without it.

Ambiance

We went here on a Saturday afternoon and it was a bit dead. The space felt lifeless. Beware, the booth towards the back is close to the bathrooms and the smell wafts over.

What I liked most

The turkey, coleslaw, and shrimp in that order. Each is worth a taste.

What I disliked most

Wallaby’s rice and beans. They seemed Hispanic. Real Australian beans inhibit a sweet tomato base, mixed with kidney, navy, and cannellini beans.

The verdict

The turkey alone is a reason to return. The other items were of good quality but not as memorable. Also, it’s important to note that a good portion of the food at Wallaby’s is Aussie inspired, not authentic.

While visiting Australia, we observed that Australian’s mainly ate British, American, and Southeast Asian cuisines. They had very few original dishes.

While Australians do grill, most don’t use smokers because of air quality restrictions. Aussie grills are like flat skillets. They do however cook up shrimp, tri-tip steaks, Taz eggs, and burgers. So expect those to be more authentic.

Whatever the case, Wallaby’s is a great option if you’re looking for quality and something casual. It was fun to try it and recollect.

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