Neil Perry's burgers at Rockpool became so popular they warranted their own national chain - The Burger Project.
On discovering that Melbourne's Burger Project was situated on the second level of a shopping mall, I was picturing a food court come casual take out joint. But there was something surprisingly magical about taking the escalator up to the second floor - with the roof slowly being exposed to show off a shimmering green cylinder-esque artwork worthy of a roof in Crown Casino.
But that aside, The Burger Project venue itself was as expected - a no frills, quick and easy fast food joint. Not that there is anything wrong with that - there is a definitely a place in the world for a venue that is filled with plastic tables and chairs, that has food orders you jump up to grab yourself on the buzz of an alarm, and which serves its meals in plastic and paper containers - especially when that place serves wine (and alcoholic shakes I should add).
But onto the main event, the burgers. The Burger Project prides itself on using the finest Cape Grim beef in Australia and to be honest, it shows in the taste. The American Cheese burger was delicious - the meat was pink and juicy, the bun light and fluffy and the whole burger was smothered with flavoursome rose mayonnaise. The chips also hit the mark - with The Burger Project offering the choice of chipotle chilli salt, Sichuan pepper salt or plain old salt for seasoning.
On discovering that Melbourne's Burger Project was situated on the second level of a shopping mall, I was picturing a food court come casual take out joint. But there was something surprisingly magical about taking the escalator up to the second floor - with the roof slowly being exposed to show off a shimmering green cylinder-esque artwork worthy of a roof in Crown Casino.
But that aside, The Burger Project venue itself was as expected - a no frills, quick and easy fast food joint. Not that there is anything wrong with that - there is a definitely a place in the world for a venue that is filled with plastic tables and chairs, that has food orders you jump up to grab yourself on the buzz of an alarm, and which serves its meals in plastic and paper containers - especially when that place serves wine (and alcoholic shakes I should add).
But onto the main event, the burgers. The Burger Project prides itself on using the finest Cape Grim beef in Australia and to be honest, it shows in the taste. The American Cheese burger was delicious - the meat was pink and juicy, the bun light and fluffy and the whole burger was smothered with flavoursome rose mayonnaise. The chips also hit the mark - with The Burger Project offering the choice of chipotle chilli salt, Sichuan pepper salt or plain old salt for seasoning.
Make sure to save room for desert - The Burger Project churns their ice cream daily. The blueberry pie is a must - consisting of a delicious mixt of creamy vanilla bean ice cream, tart blueberry crumble and crunchy crumble to give it a textual lift.
The 'special sauce' of bacon, chives and sour cream, however, is definitely a dip to be missed - stick instead with the free pouring tomato sauce and mustard which customers are able to help themselves to.
Was it a great burger? Yes. Was it the best burger? No. Still, I look forward to going back to try other options from the menu.
Venue: 2.5/5
Service: 2.5/5
Food: 4/5
Total: 9/15
Verdict: like - get around to trying it at some point
Level 2, 260 Collins Street, Melbourne
Level 2, 260 Collins Street, Melbourne
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