Overview
Acclaimed Rockpool chef Neil Perry is kicking off the new year with a bang, last week opening the doors to his fourth Burger Project outpost in Melbourne. Perhaps feeling the need to differentiate the new store from the countless amount of burger joints in the CBD, the format here is a little different to the other Melbourne Burger Projects — the first of which opened in May 2016 — by inviting longer visits with 170 seats across two levels, a separate bar, an outdoor dining area and screens showing sports. GPS buzzers allow punters to wait for their food from the comfort of their table — rather than milling around the counter — and self-serve soda dispensers pour unlimited refills.
All the menu favourites remain, though they're now be joined by a series of limited-edition creations, which will change up every eight weeks. Available across all Burger Project stores, this new lineup will see Perry getting extra creative with global flavours. First out of the gate is The Mexican, starring guacamole, chilli salsa and sour cream, and designed to work a treat alongside an ice-cold can of Tecate.
The Bourke Street store also launches Burger Project's new and improved craft beer offering, which will see up to four tap brews featured at each venue. Draught drops from the likes of Mornington and Sydney's Young Henrys will run alongside a rotation of local craft bottles, while the menu will incorporate suggested burger and beer pairings. Happy hour specials are also being introduced across all the stores, with $5 beers and $10 burger-and-chip combos now up for grabs between 3–6pm weekdays.
Find Burger Project Bourke Street at 555 Bourke Street, Melbourne. For more info, visit burgerproject.com.