Burger Project

Thursday, June 02, 2016 Sharon Halim 0 Comments

Burger Project started with the Rockpool Bar & Grill burger. Neil Perry, the Rockpool Group Directors together with Trish Richards and David Doyle decides to take the great gourmet high quality with reasonable price to even more people than the Rockpool Bar & Grill. It's a different venture without compromising the Rockpool ethic. They take the whole 36 months Cape Grim grass fed chuck and brisket steak and grind it in house and make the patties. 

When Burger Project open it's door in Melbourne, I was so excited to try this little piece of Rockpool as soon as possible. Opened in the food court area of the newly refurbish St Collins Lane. The place have plenty of seatings, bright and you will be able to see all the activities in the kitchen from their window.

Real Shakes - Chocolate ($7.5) and House made Iced Tea ($3.5). The shakes was amazing, not too sweet yet rich and chocolaty. Iced tea was pretty average but remain decent and refreshing.

Chilli Cheese - Grass fed beef, cheese, jalapeno, onion, pickles, tomato, lettuce and secret sauce ($10.5). The beef is different than any other burger place with unique and vibrant chilli in the mixed. Patties was tender and juicy.

Burger in the bowl - any burger of your choices no bun more lettuce. I opted for American Cheese - grass fed beef, cheese, onion, pickles, secret sauce and rose mayonnaise ($9.9). I would prefer the lettuce to be much more refine to replace the bun. The beef was a little bit over cooked but clearly I can taste the quality of the beef.

Overall, I was amaze by the reasonable prices presented by The Burger Project Team. It's cheaper than most modern burger restaurant in Melbourne.

Burger Project Menu, Reviews, Photos, Location and Info - Zomato
Monday-Sunday: 11am-9pm

Burger Project
2/260 Collins St
Melbourne, VIC 3000