Neil Perry’s Burger Project brings fast food with slow-food values to South Bank
The word ‘project’ can be pretty daunting. It conjures up memories of dreaded group assignments, or school homework on the riveting Australian wheat industry. But pop the word ‘burger’ in front of it and voila! You absolutely have our undivided attention. Aaannndd it helps if the words ‘Neil Perry’ are associated with it as well. In case you haven’t already figured it out, the renowned Australian chef is bringing his much-loved Burger Project to Brisbane for the first time and you can get a taste as of this Friday February 17.
Neil Perry has long been known for his burger-creation skills – Rockpool Bar & Grill’s gourmet burger is a huge crowd favourite. Inspired to spread the burger love, the Rockpool Dining Group decided to gift Burger Project to the good people of Australia in 2014. This Friday will see the opening of the Burger Project’s first Queensland eatery (finally!) – the eighth in Australia – on the street level of Anthony John Group’s new Southpoint precinct at South Bank. The sun-filled burger joint has been simply designed, with seating positioned around the central open kitchen, meaning you can watch the magic happen in almost all areas of the space.
Now, when seeking an amazing burger, we don’t ask for much. Give us a squishy golden bun, hand-crafted patty, fresh leafy lettuce, crisp tomato, melty cheese and a zesty sauce – bonus points for pickles – and you’ve likely won us over. Let’s just say, Burger Project has won us over. The menu features 14 burgers filled with either 36-month grass-fed Cape Grim beef, free-range Lilydale chicken or mushroom. Sink your chomps into a selection of cheesies (American, classic, double, chilli or bacon), and some pretty mouth-watering specialties such as the Magic Deluxe, with beef patty, crumbled confit mushroom, cheese, onion, pickles, tomato lettuce and secret sauce, or the Spicy Fried Chicken Katsu, with salted red chilli, coleslaw, pickles, lettuce and katsu sauce. We can’t go on without mentioning The Bacon Project – key ingredient being ‘loads of bacon’. We’re very interested. Chips come with your choice of salt and sauce, and you can accompany your meal with a shake, thickshake, house-made soda or ice-tea, beer or wine, followed by a drool-worthy selection of ice-cream sundaes. As an extra bonus, Burger Project uses all natural locally sourced ingredients, its beef is cut, minced and rolled into patties by hand daily, its ice-cream churned in house each day, and it has strong sustainable practices, adopting the mantra of ‘fast food, slow-food values’. Burgers you can feel good about!
For the opening day on Friday February 17, Neil Perry himself will be at Burger Project from 11:00 am, crafting burgers and personally greeting guests. As of Monday February 20, the eatery will open for breakfast from 8:00–11:00 am, serving up the likes of bacon-and-egg burgers, BLTs and potato gems (yes, please and thank you) with freshly squeezed orange juice and coffee from boutique Victorian roaster Market Lane. Southpoint is just the first of many Burger Projects coming to Queensland – look out for a second location on Edward Street in Brisbane City in April/May this year.
If you’re already wiping the drool from your chin, best check our Stumble Guide for opening hours and contact details.
The Stumble Guide is our comprehensive Brisbane dining guide with more than 1800 places to eat, drink, shop and play.