Black Label Burger Project
The new spin-off, which replaced Saké Jr, offers seven “deluxe” burgers, healthy salads, craft beer and boozy shakes.
The range includes the signature Black Label beef burger made with 75 per cent aged Cape Grim grass-fed beef combined and 25 per cent triple-smoked bacon. There’s also a buttermilk-brined, free-range fried-chicken burger and a chickpea and zucchini vegetarian option.
The Black Label burgers are meatier than the group’s Burger Project counterparts; the beef patties have been upgraded from 140 grams to 220 grams.
The Native burger is an Aussie-themed burger made from premium-grade wild-game kangaroo rump and stacked with a raw beetroot relish, spiced quandong, (desert peach), bush-tomato sauce and lemon-myrtle mayonnaise. Instead of making just one standard kangaroo patty, Perry uses two slimmer patties and stacks them on top of one another to prevent the lean meat from drying out.
Black Label has a careful list of craft beers, Australian wines and alcohol-spiked shakes, including a Valrhona chocolate and peanut butter whip, which can be livened up with Hibiki Japanese whisky or Ron Zacapa Centenario rum.
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