Burger Project opens in Broadway

Chef Neil Perry's gourmet burger chain opened a new store in Sydney.

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

Burger Project uses whole 36-month 100% grass-fed beef from Cape Grim Tasmania, with no hormones, and no antibiotics. 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, all combined with the brand's secret sauce. Burger Project also makes crunchy chips, hand-spun shakes and creamy house-churned soft serves, all house-made.

Perry will work in the kitchen on launch day, Friday 28 April, and personally welcoming guests to the 7th Sydney burger store, and 11th for the group.

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