Rockpool Bar & Grill’s famed beef burger has amassed such a loyal following that it will star in a series of casual burger joints. The first 100-seat venue will open at World Square in October of this year.

Following the launch of this, Burger Project will open across Australia and eventually overseas. Neil Perry and his team are currently working out the menu, which alongside the burger to end all burgers, will offer house-made hot dogs, wings, chips, shakes, house-made sodas and ice-cream.

Before you roll your eyes at yet another addition to Sydney’s crowded American-style dining scene, there’s no doubt Burger Project will be executed with the same treatment that has earned Perry’s restaurants such respect, though in a more casual setting. “We’ve designed it so you’ll be able to dine in and relax with music and a drink, or simply grab a burger and eat it on the go,” says Perry. Designed by architect Grant Cheyne, who has been a long-time design advisor to Perry and has worked on all the Rockpool, Rockpool Bar & Grill and Spice Temple restaurants across Australia, Burger Project will feature a huge open kitchen, adding to the relaxed atmosphere.

For the burger that started it all, the quality won’t be compromised in its new, more low-key guise, though instead of using wagyu beef Perry has decided to adjust the recipe to make it more accessible at Burger Project. “For me, a burger is all about the meat and the quality and integrity of it,” says Perry. “So, to this end, our focus is on the ingredients and we will use 36-month grass-fed chuck steak and grind it on site to create our patties.”

"It has been created from our desire to take what we see as one of the great burgers of the world to the people, making it the “people’s burger”. High-quality, accessible and affordable.”

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