Australian icon Neil Perry’s Burger Project is openingup in Parramatta’s restaurant district on Friday 10 March. Have all your sustainable, hormone and antiobiotic-free burger cravings met by the beef sourced from Cape Grim in Tasmania. Sandwiched between Breadtop buns, the hand-minced chuck and brisket comes with classic fillings like pickles, cheese, and slow-cooked beetroot, but also cheffy surprises like rose mayonnaise.
Pair your burger (or spicy fried chicken or (gastronomically) magic mushroom) with chipotle chilli chips, and a shake, and hand-churned ice cream. Salted caramel ice cream. With hazelnut praline, burnt marshmallow, and valrhona choco sauce.
Image credit: Federica Portentoso