Overview
More Neil Perry hamburgers are rolling out in Brisbane, with the announcement of a second venue headed for Edward Street this June. Since opening in Sydney's World Square in October 2014, the celebrity chef's high-end fast food joint Burger Project has become a favourite with Australian foodies, serving up a variation of his iconic Rockpool beef burger at a fraction of the price. The burger joint has since expanded to Melbourne and finally hit Brisbane in February 2017. And now, they're set to open Burger Project Number 12.
Rockpool Dining Group and Perry will serve their first burgers at 144 Edward Street in the CBD on Tuesday, June 20 (Perry will be personally manning the kitchen from 11am on launch day). Designed by architect Grant Cheyne, the new 134 pax venue features an outdoor garden terrace overlooking Charlotte Street, takeaway counter for app-ordering customers, an open kitchen and interior murals. It'll be open until 9pm Sunday to Wednesday and until late Thursday to Saturday.
So, what exactly do they serve at The Burger Project, anyway? Well, Perry is sticking closely to the winning World Square formula, so you can expect 12 tried-and-tested tasty burgers including the Magic Mushroom, the spicy fried chicken katsu and of course the classic American cheeseburger. Pair these with a classic shake or iced tea, or a cheeky brewski from Urban Craft Brewing Co — you'll find a rotating range of seasonal small batch brews on tap or bottled. For dessert, dive into one of their decadent ice cream creations such as the Blueberry Pie or The Bounty Hunter with vanilla bean ice cream with chocolate sauce, toasted coconut and crushed meringue.
The Edward Street store is the twelfth Burger Project to open around the country, and the second in Brisbane. Neil Perry's Rockpool Group was acquired by the Urban Purveyor Group last year, and, as the newly formed Rockpool Dining Group.
Burger Project is set to open at Shop 1, 144 Edward Street, Brisbane in Tuesday, June 20. Open Sunday to Wednesday, 11am – 9pm, Thursday to Saturday 11am – late.
By Tom Clift and Lauren Vadnjal.