The Sydney lockdown may have delayed the opening of Neil Perry’s highly anticipated Double Bay diner Margaret, his first new restaurant since leaving Rockpool Dining Group (now Hunter St Hospitality), but that doesn’t mean the star chef is kicking up his heels.

Instead, Perry is channelling his love for burgers (last expressed in Rockpool’s Burger Project chain) and using the Margaret kitchen to flip a couple of killer variations on the ol’ meat, bread and cheese, selling them takeaway to eastern suburbs locals.

Both burgers are built around Coppertree Farms brisket and chuck beef mixed and hand-formed into patties. There’s an American burger that features cheese, pickles, ketchup and onions, and an Aussie variation that adds lettuce, beetroot and tomato.

The burgs debuted on Wednesday in limited runs of 50 – and sold out within 25 minutes. Perry has upped his capacity to 200 a day, but there’s a good chance they won’t last long.

Both are available from Margaret Wednesday to Saturday 12pm to 2pm, or until sold out, with contactless pick-up via Guilfoyle Avenue. The price? A very reasonable $25 with chips. Next week, expect a vegetarian option that use V2 plant-based patties, and the introduction of bacon.

No pre-orders, just rock up. You know what to do.

Margaret is at 30–36 Bay Street, Double Bay.

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