|Rockpool Brewing Pilsner and burgers at Burger Project, World Square, Sydney|
And with most burgers under $10, we shouldn't be expecting RB&G quality and service (although I wonder if there is merit in a standalone venue for Perry's $24 wagyu burger and fab RB&G sides).
|Burger Project, upstairs at World Square next to Din Tai Fung|
And with Burger Project now freshly open, expect it to be queue central up those World Square stairs.
|Warmer oven for chicken wings|
|White wine on tap|
Meanwhile, the three beers available by the bottle are Coopers Premium Lager, the highly drinkable Lord Nelson Three Sheets Pale Ale and the group-branded Rockpool Brewing New Age Pilsner, brewed in-house in Victoria. The latter was quite clean, none too light and ideal with the spicy menu items.
|Crispy hot wings with classic hot sauce (front) and Sichuan pepper and salt (back)|
Then there's two hot dog options and crispy hot wings, served whole in one golden battered piece. The classic hot sauced buffalo-style wing retained a nice crunch to the batter which was a little thick for my liking, but I was a fan of the tangy spice kick of the hot sauce.
The Sichuan pepper and salt seasoned wing in the same batter could have done with some more pepper, but the juicy innards couldn't be faulted.
|House made chips with sea salt (left) and chipotle chilli (right); vanilla milkshake (back)|
I ended up with a plain vanilla milkshake as my request for malt went unheard. With plenty of ice cream and quite the sweet vanilla hit, there'll always be something pleasingly nostalgic about a milkshake, although it became a little heavy going together with burgers, chips and wings.
|Cheese and bacon burger (front, left) and The Korean (back, right)|
My cheese and bacon burger featured a quite rare beef pattie, though granted it was basically Burger Project's first operating day. The toasted white buns encased some serious quality bacon, American cheese, raw onion rings that were surprisingly not bitingly pungent, cucumber pickles, tomato, lettuce and a secret sauce. Sounds familiar.
The burger was quite large in size, making for a very substantial meal especially with sides. It had all the flavour you'd want and expect although the meat gets a little lost amongst all the sauce and additionals. The pattie itself was decent but not quite the star quality of the RB&G burgers - it is, after all, what chef Perry calls "the people's burger".
The less-filled Korean burger featured the grass fed beef pattie with kim chi, which was actually a great combination. Finished with raw onion, lettuce and a spicy Korean dressing, The Korean burger was an unexpected winner over the cheese and bacon burger.
|Chef and owner Neil Perry (back)|
With a fairly broad menu and pretty good value to be had, I foresee more burgers and queues in my near future. They sold-out at lunch on the opening Friday, which is a sure sign that the masses are keen for a taste of Rockpool at Burger Project.
Food, Booze & Shoes dined at Burger Project as a guest, with thanks to The PR Partnership.