Burger Project is all about Fast Food and Slow Food Values. Chef Neil Perry has created Australia’s best burger using whole 36-month 100% grass-fed beef from Cape Grim Tasmania, home to the purest air in the world and some of the most pristine pastures on the planet. There are no hormones, no antibiotics, just happy, healthy cows. The beef is ground in-house to make the patties, crisp lettuces are leaved and washed, sweet tomatoes and juicy onions are sliced, cucumbers are pickled, and of course the secret ingredient for a great burger, the secret sauce. We also make crunchy chips, hand-spun shakes and creamy house-churned soft serves. Everything is house-made where possible to ensure freshness and genuine quality… this is at the heart of what we do at Burger Project, and we will never waver from that pledge.
Located outside on Bay Street, the 100-seat
store has a smart, casual interior designed by leading architect Grant Cheyne.
It is similar in look and feel to its siblings, with quirky nooks and alcoves
that give a unique ambience
The menu features 14
hand-crafted burgers showcasing 36-month, grass-fed Cape Grim beef, free-range
Lilydale chicken, as well as the vegetarian Magic Mushroom option. Chips can be
salted and sauced-up in a range of flavours, while house-churned soft-serve is
the hero of a range of ice cream desserts.
There are classic shakes, sodas
and iced teas, exclusive ‘Project’ wines by South Australian winemaker Jeffrey
Grosset, Burger Project’s exclusive Pilsner, and craft beers by Urban Craft
Brewing Co, including the new Secret Brewer’s Project range.
Stay up to date with the latest and greatest.
Sign up to receive exclusive offers and events.
What's trending and inspiring us.