Black Label by Burger Project reveals sensational official menu

Friday, 25 May 2018: Black Label by Burger Project has unveiled its much anticipated menu of premium burgers, expansive breakfast items, flavourful salads, and alcoholic milkshakes, as it readies for opening on Monday, 28 May.

The newest venture by the Burger Project team brings bold flavours and tasty, healthy options, building on an already established foundation of fresh, sustainable produce. Located at Grosvenor Place, Sydney, the restaurant is cool and sleek, with dark timber finishes and chocolate leather furnishings, making it the ultimate burger, breakfast and bar destination.

The Black Label menu showcases seven masterpieces of burger craftsmanship, packed with flavour and quality ingredients. The Black Label burger heroes the menu: a succulent Cape Grim, grass-fed beef  and triple smoked bacon pattie, layered with pickled jalapenos, cheese, fresh onions, lettuce and tomato, and drizzled with a Black Label secret sauce. Premium produce features prominently throughout the menu. A buttermilk-brined, free-range chicken burger, known as Henrietta, layers coleslaw, tomato, cheese, pickles, onions and zingy house-made Sriracha mayonnaise, while Native features locally-sourced Paroo Kangaroo and Cape Grim grass-fed beef pattie, lemon myrtle mayonnaise, spiced native quandong and bush tomato sauce.

Vegans can get their fix with Zeppelin, a moist chickpea and zucchini pattie topped with layers of juicy beetroot, tomato, lettuce, tangy zucchini pickles and house-made tomato relish, all sitting between a gluten-free vegan bun. Waffle-cut chips, onion rings and a range of specialty dips and sauces bring unique sides to the menu.

Diners can choose between a selection of three bountiful salads, all of which can be protein boosted with poached chicken breast or a chickpea and zucchini pattie. An Asian-inspired noodle salad combines buckwheat noodles, kimchi, shiitake mushrooms and raw vegetables, topped with fragrant coriander, toasted sesame seeds, crispy nori and a splash of gochujang dressing. A superfoods salad mixes green beans, edamame, radicchio, lettuce, red quinoa, almonds, seeds, sprouts and whole grain mustard with apple cider vinegar. A crisp, classic Caesar is also available.

Black Label’s sit-down and takeaway breakfast menu is accompanied by cult Sydney roaster Mecca Coffee, serving house blend, special blend and nitro coffee on tap, a cold, frothy brew infused with nitrogen gas. Coffee is free with any breakfast purchase throughout the opening week, with $1 coffee with a breakfast purchase in June.

Breakfast lovers can kick-start their day with a choice of bircher with seasonal poached fruits, honey and Meredith Valley yoghurt, crunchy toasted granola, or fluffy ricotta hotcakes with maple syrup and butter. Also on offer is a superfoods breakfast bowl: a mixture of barley, quinoa, broccoli, seeds and beans, topped with soft-boiled, free-range eggs. Sonoma’s toasted linseed and sourdough partner up with combinations of soft-boiled, fried and scrambled eggs, as well as avocado and goats cheese smash, grilled mushrooms and house-made baked beans. Those wanting to grab and go can enjoy a gourmet bacon and egg roll filled with Black Label tomato relish, or choose between a selection of Sonoma pastries and muffins.

Chocolate peanut butter, salted caramel and strawberries and cream are just a few of the flavours on an ‘adult shakes’ menu, which means they can be mixed with a choice of spirits, including Belvedere, Jack Daniels and Campari, for an added hit. An array of craft beers, including Young Henrys, Stone and Wood, Hope Brewhouse, and Balter are also on the drinks list, as well as negroni, old fashioned and espresso martini cocktails. Guests can also enjoy 11 local wines by the bottle, or two reds and whites by the glass each.

Rockpool Dining Group Chief Executive Officer Thomas Pash said the Black Label by Burger Project menu was traditional Burger Project boosted in every way.

“We’ve taken the best bits of Burger Project and added a whole new layer,” Mr Pash said. “The burgers are bigger and the milk buns are packed with a wider array of ingredients. There are affordable café-style breakfast offerings and we’ve ramped up the bar menu to create a great after-work destination.”

Rockpool Dining Group Culinary Director Neil Perry said the menu combines a variety of beautiful flavours and top-quality ingredients and explored a range of exciting new options.

“We’re using fresh ingredients, make specific elements in-house, and have teamed up with local producers to showcase the best Australia has to offer,” he said. “The mix of vegan, Asian and classic burger styles, as well as produce such as kangaroo, native ingredients and superfoods, makes this menu uniquely delicious.”

Black Label by Burger Project is located at Grosvenor Place Courtyard, 225 George St, and will be open Monday to Friday, 7am to 10pm, and Saturday 11am to 10pm, with breakfast available every weekday, 7am to 11am.

 

For more information: burgerproject.com/blacklabel/.
Media enquiries: PR Officer Georgie Meredith 02 8099 7027 | [email protected]

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