Just next to Din Tai Fung in World Square is a large, open-plan kitchen. The set up is modelled on the efficient design of the assembly line fast-food kitchen, but the similarities with Maccas end there.
In this kitchen you’ll find fresh-ground, 36-month, Cape Grim grass-fed beef patties. Behind the stainless-steel counter rich ice cream is being churned for use in creamy milkshakes and desserts inspired by Aussie tradition. This is all representative of the quality of the ingredients that grace the menu of Neil Perry’s new Burger Project.
Running with the popularity of his Rockpool Bar & Grill burger, this new burger joint’s goal is to bring that burger to the people. And for Perry, creating “The People’s Burger” is simple: “It’s all about the meat, and fresh, quality ingredients.”
The menu is a variation on the classics, “The burgers I grew up with,” Perry says, “the ones you’d find at the milk bars – without the beetroot.”
Choices range from The Classic; lettuce, tomato, onion and special sauce (add bacon and cheese and a double patty if you prefer), to the adventurous; The Korean, a beef patty with onion kimchi, lettuce and spicy Korean sauce. Chicken, pork belly and a veggie burger with grilled confit mushrooms make up the remainder of the burger menu. Chicken wings, hot dogs and thrice-cooked hand-cut chips are nice additions.
Complete the experience with a cold, unfiltered Rockpool Brewing pilsner, a house-made passionfruit or mandarin soda or your choice of creamy milkshake . For dessert choose from individual scoops of ice cream or a classic ice cream creation, including The Pavlova; passionfruit ice cream, fresh passionfruit and meringue or Lamington; Valhrona chocolate ice cream, raspberry jam and shredded coconut.
Inside, the walls are washed with calming, light tones, decorated with pastel sketches of cows and vegetables. “I’m hoping it will be about 30 per cent takeaway,” says Perry, believing the simple yet well-designed interiors will keep the 100 available seats full.
Everything is served in biodegradable paper bags and the entire restaurant is built with sustainability in mind, with compostable components sent back to the farms that grow the produce.
Shop 11.06 World Square