Burger Project at Melbourne Central is spread over two levels, with a large open kitchen and seating for around 100 customers. The smart-casual interior was designed by leading architect Grant Cheyne.
The menu features 14 hand-crafted burgers showcasing grass-fed Cape Grim beef from Tasmania, free-range Lilydale chicken, as well as a delicious vegetarian crumbed confit mushroom option.
Chips can be salted and sauced-up in a range of tempting flavours, 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.