Its menu includes a wide selection of premium burgers and expansive breakfast items.
Looking to add sophistication to the burger scene, the Burger Project has officially launched its new Black Label restaurant venture.
Its menu consists of a wide range premium burgers – including the Black Label burger: a Cape Grim, grass-fed beef and triple smoked bacon pattie, layered with pickled jalapenos, cheese, fresh onions, lettuce and tomato, and drizzled with a Black Label “secret” sauce. Their wide menu also has expansive breakfast items, flavourful salads (with vegan options), and alcoholic milkshakes.
Design-wise, the restaurant at Grosvenor Place in Sydney features a sleek aesthetic with dark timber finishes and chocolate leather furnishings.
Rockpool Dining Group chief executive officer Thomas Pash said the Black Label by Burger Project menu is “traditional Burger Project [but] boosted in every way.”
“The burgers are bigger and the milk buns are packed with a wider array of ingredients. There are affordable café-style breakfast offerings and we’ve ramped up the bar menu to create a great after-work destination,” he said.
The combination of flavours are expected to provide customers a range of “exciting” new options.
“We’re using fresh ingredients, make specific elements in-house, and have teamed up with local producers to showcase the best Australia has to offer,” he said. “The mix of vegan, Asian and classic burger styles, as well as produce such as kangaroo, native ingredients and superfoods, makes this menu uniquely delicious,” Rockpool Dining Group culinary director Neil Perry said.
The Black Label restaurant will be open from Mondays to Fridays, 7am to 10pm; and Saturdays, 11am to 10pm.
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