It’s happening this week. Brisbane is getting its very first Burger Project.

Rockpool Dining Group’s Neil Perry will be on hand himself from 11am this Friday, making burgers and personally welcoming customers, when the first Queensland edition of his superstar burger chain finally opens in South Bank.

The restaurant will be the eighth Burger Project in the country, and the Grant Cheyne-designed interior will look and feel similar to its Sydney and Melbourne forebears. At street level in the new Southpoint precinct, the venue has ground-to-ceiling windows and is built around the large open kitchen in the centre of the floor space. Inside there is seating for 60, and an extra 30 diners can be accommodated outdoors.

The menu covers the same 14 burgers that have made Burger Project such a success over the past few years, built around Cape Grim beef and free-range Lilydale chicken. The drinks menu will be a mix of shakes, sodas and iced teas. It will also include wines produced exclusively for the restaurant by renowned South Australian winemaker Jeffrey Grosset.

An 8am to 11am breakfast service will start the following Monday and offer a selection of egg burgers, BLTs and ELTs (egg, lettuce and tomato). Coffee is by Melbourne’s Market Lane roastery.

“It feels like the right time,” Perry told Broadsheet last year when he first announced the location of the South Bank restaurant. “We’re producing some of the best burgers in the world, particularly at the price point. And we believe it’s going to be fantastically well received by people up there.”

Since that announcement back in May, much has changed for Perry; the star chef has sold his Rockpool Group to Urban Purveyor Group to create Rockpool Dining Group (Perry took equity in the new company and is in the new role of head of culinary). This opening of Burger Project is the first of many planned for Queensland this year from the combined company.