Rockpool Dining Group and Neil Perry have brought Burger Project to Brisbane’s South Bank.
Burger Project’s menu features 14 burgers, all showcasing exceptional produce. There are 36-month grass-fed Cape Grim beef burgers, free-range Lilydale chicken burgers and vegetarian mushroom burgers. It would be a crime to serve a burger without fries, so make sure you order a side of crispy chips with either salt, chilli salt or Sichuan pepper salt. Take your chips to the next level with sour cream dipping sauce sprinkled with bacon and chives.
Wet your whistle with a selection from the list of diner-style drinks. Classic shakes, sodas and iced teas are all shaken, spritzed and brewed in-house. There’s also a list of exclusive wines crafted by South Australian legendary winemaker, Jefferey Grosset. If you prefer a cold brew, opt for a selection from Burger Project’s exclusive pilsner and craft beers from Urban Craft Brewing Co.
Starting from Monday 20 February, the South Bank outpost will be the first Burger Project to offer a range of breakfast burgers, think egg and bacon burgers, mushroom and egg burgers, BLTs and more. If you’re still hungry add a side of crunchy potato gems. If you’re feeling fruity, start your day with freshly squeezed orange juice. While we all love a thick, frothy shake, sometimes in the morning you just need a caffeine hit. Brisbane’s Burger Project has enlisted Victorian coffee roaster, Market Lane, to provide beans to Brisbane’s burger lovers.
Neil said he was thrilled to be bringing the first Burger Project to Brisbane, with more to follow this year. “It’s long been our goal to add Brisbane to our East Coast road-trip,” Neil said. “Brisbane diners love burgers and Southpoint is a stunning, centrally located precinct with lots of foot traffic so it’s a great fit.”
“We’re spreading our love of quality ingredients, sourced from reputable and admirable local producers, served in a quick, convenient and relaxed setting all the way to the Sunshine State.”