Rockpool Dining Group have opened a Burger Project on Edward Street in the heart of Brisbane’s CBD on 20 June.
The group’s 12th Burger Project nationwide, and second in Brisbane, is similar in look and feel to its counterparts, sporting a smart-casual interior designed by leading architect Grant Cheyne. Open until from 11am until 9pm Sunday to Wednesday and from 11 am until late Thursday to Saturday, Burger Project Edward Street accommodates 134 diners, including 64 in a stylish outdoor garden terrace overlooking Charlotte Street. A quick pick-up counter enables customers ordering ahead via the Burger Project app to skip the queue and collect their meal on the run.
The menu features 14 hand-crafted burgers showcasing 36-month, grass-fed Cape Grim beef from Tasmania, free-range Lilydale chicken, as well as a vegetarian crumbed confit mushroom option.
Chips can be served with either chipotle or Sichuan salt, while house-churned soft-serve is the hero of a range of ice cream desserts.
Classic shakes, sodas and iced teas are all shaken, spritzed and brewed in-house, in keeping with Burger Project’s commitment to making everything from scratch. Burger Project has partnered with Urban Craft Brewing Co to offer an expanded range of draught and bottled beers, including rotating taps of seasonal small batch brews.
“Burger Project will be a drawcard for Brisbane corporates, foodies, families and the late night crowd, as it really caters for all ages and occasions, with a late night closing time Thursday through to Saturday,” said Neil Perry.
“Our fast-paced production will suit office workers by day and bar-hoppers by night, with customers rewarded with premium grade ingredients and the option to linger over a few craft brews in our outdoor terrace.
“We’re thrilled to be expanding our footprint in Brisbane and to be creating another 16 jobs in this vibrant city and spirited community.”
