It was only a matter of time before Neil Perry’s famous Rockpool burger needed its own venue. The famous $24 sandwich has long been hailed as the king of burgers, and Burger Project makes it more accessible (with a few changes).
The grass-fed beef is sourced from Cape Grim in Tasmania and made into fresh patties by hand daily. Rockpool’s Wagyu was ditched to keep prices at bay, but Perry kept the fine-dining element with inventive toppings such as rose mayonnaise and crumbed confit mushroom.
Crunchy thrice-cooked chips pad out the menu, and if you’re gluten-free or on a diet you can swap the Breadtop-sourced milk buns for a bowl with extra salad. Dessert is packed with revamped classics such as ice-cream sundaes, shakes and house-made sodas. Rockpool’s own pilsner is also on offer among an array of wines.
The line-up, counter-order process is the same as regular takeaway joints, but the fancy seating and slick interiors will make you forget you’re simply eating glamorous fast food. Even more so if you order a Project Red or Project White wine with your burger - the shiraz cabernet and riesling are produced by Perry's longtime collaborator, Jeffrey Grosset. The chain joined the Urban Purveyor Group in 2016 alongside Perry's Rockpool Bar & Grill, Rosetta and Spice Temple restaurants.