Neil Perry has a prestigious reputation for Rock Pool and it's delicious food. More recently; everyone is talking about Neil's burger project store which is a replica of the infamous burger served at the Rock Pool Bar (Served at the bar not the restaurant). I had to give the original burger a proper taste to understand its comparison and inspiration for Burger Project! Naturally, I indulged in a few cocktails and some hand cut thick chips (Hand Cut Chips $12 add Wagyu Gravy $3) to start off with. I loved the gravy that came with the chips which had real tasty chunks of wagyu in the gravy.
When the burger ($24) arrived, boy did it make an impression. I could see the beautiful ingredients including the bacon (it looks like a tongue). The full description is David Blackmore’s Full Blood Wagyu Hamburger with Bacon, Gruyere Cheese and Zuni Pickle. The meat is perfectly cooked with enough red in the middle and all the trimmings are delicately put together. The meat is very much, melt in your mouth.
I also tried the Steak Sandwich (below) with Smoky Garlic Aioli and Beetroot ($29). This was a nice sandwich but didn't quite leave me with the incredible impression that the burger left. I thought it was a bit over priced for what it was. Don't get me wrong, there was nothing missing or particularly bad about this sandwich. Give it a go if you have enough stomach room for both the burger and steak sandwich.
I'd definitely suggest the hand cut chips over the shoe string chips. If you are a fan of onion rings then you're in luck. The Onion Rings with House-Made Ketchup ($9) did not disappoint. The crunchy batter and delicate pieces of onion meshed well together. Delicious!
Prices: $30-$35 per head plus drinks
Location: 66 Hunter St, Sydney. Be sure to go to the Bar for these dishes and not the restaurant.