Black Label by Burger Project Review
Black Label by Burger Project
Monday – Friday, 7am – 10pm
Saturday, 11am – 10pm
Grosvenor Place Piazza, 225 George St, Sydney
Neil Perry’s newest burger restaurant has officially opened in Sydney – a gift from the heavens to say the least.
Lovers of food, quality, service and excellence already know by now that anything associated with Rockpool Dining Group is bound to be legendary.
Burgers, for me, are the food that top the day right off.
However, finding the perfect burger can prove to be rather difficult, especially with the wide range of burgers and burgeria’s available.
I think of myself as a burger connoisseur, a title I like to take very seriously. If there isn’t a good ratio of pattie to sauce, forget about it. And lets not forget the cheese – possibly the most important element of a biblical burger.
Black Label by Burger Project can be summed up as a restaurant illustrated by greatness.
My first visit to Black Label was just that. Next door to Rockpool’s, Rosetta, you stumble across a burger haven. The matte black decor, 80s banging rock tunes and fluorescent lighting lead us to wonder if burgers really do fall from the heavens. I soon found out, with burgers this good it’s a real shame that it doesn’t.
The menu, curated by legend and renowned Australian chef, Neil Perry, was meticulously designed. So gracefully, I’m convinced Neil had a divine intervention.
In comparison to Burger Project, Black Label definitely has the traditional twist found in a Burger Project store, but with a huge dash of luxury, craftsmanship and passion. The ultimate deadly sin. As soon as you step into Black Label, customers will surely distinguish the difference.
The dark side is always better, I assure you.
Whether it’s the 220g beef patties filled with the juiciest, grass feed Cape Grim, beef transported in from Tasmania, or the lemon myrtle mayonnaise (found in the Native) which is sourced from the Australian shrub itself – the superiority of ingredients is evident within each bite.
You asked for greatness, that’s exactly what you get.
The Double Black for instance, stocked with a whopping 440g pattie filled with Cape Grim beef and triple smoked bacon (yes, both in the pattie), is a statement in itself. If you thought that’s all you’d get, you’re definitely in for a stoning. Then there’s the cheese, pickled jalapenos, lettuce, tomato, pickles and onions all topped with their epic special sauce ($23).
All beef comprised burgers, like the Black Label, the Texan and the Double Black, have that mouthwatering, triple smoked bacon mixed with Cape Grim beef in the pattie. The taste is beyond breathtaking. Biting into the burger you enjoy the taste of high-class beef, then, as it rolls to the back of your mouth, the flavour of the smoked bacon brushes ever so gently against the palate. After experiencing a beef and bacon mixed pattie, burgers with rashers of bacon will never be the same, nor will they ever compare.
If, somehow, drool hasn’t started pulsating in your mouth, that’s okay because we’re only just getting started.
As a first timer to Black Label, definitely opt for the Black Label ($18) or the Native (PaRoo kangaroo and Cape Grim beef mixed pattie, beetroot, cheese, lettuce, tomato and onion topped with lemon myrtle mayonaise and spiced native quandong and bush tomato sauce – $17) – both as spectacular as each other. Sadly, there isn’t enough room to fit both. But, I assure you, you will find a calling to go back regardless of your choice.
If you’re feeling more daring, Black Label also offers a ‘Double Up’ option, where any pattie’s can be added as an extra for an additional price. Whether you choose the Kangaroo and Beef ($8), the Chickpea and Zucchini ($6.50) or the Triple Smoked Bacon ($4) – its bound to be a great decision.
Luckily, as a lighter and healthier alternative – Black Label happily offers a range of delicious salads which can include poached chicken breast or any Double Up option. Definitely get your hands on the refreshing Korean Noodle Salad, which includes buckwheat noodles with kimchi, carrot, cucumber, cabbage, shiitake and spinach, all dressed with gochujang sauce ($10.90).
Without question, pair any of your mains with the Onion Rings ($7.50) – by far, the best onion rings I’ve ever encountered and enjoyed. Crispy, light and perfectly salted. Like Beyoncé, the Queen herself has said, “cause if you like it, then you should have put a ring on it.”
Like Burger Project, Black Label also has their own personalised range of shakes, such as Vanilla Malt, Chocolate Peanut Butter (personal favourite), Salted Caramel and Strawberries & Cream ($8.50) – which can be considered a meal in itself to some. Alongside their Soda’s, Black Label allows patrons to spice up their drink with a wicked shot, ranging from $5 – $14 depending on liquor of choice.
In terms of service, the visit was beyond impeccable. Neil’s hospitality was overwhelming, with kindness, patience, practicality and friendliness – his level of care was definitely conveyed through his staff and more importantly, through his food.
Although the venue itself isn’t dowsed in extreme and typical burgeria décor – I think the food speaks for itself. With burgers this intricate, there’s no need for overruling pictures and funky colours. For Black Label, it lets the most important aspect of the venue shine. If you’ve come for an exceptional burger, you’ve come to the right place.
It’s true what they say, once you go black you never go back.
Feature image: Black Label $18