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Neil Perry has expanded his Burger Project chain to Parramatta. Neil Perry has expanded his Burger Project chain to Parramatta.
11 April 2017 Posted by 

Neil Perry expands Burger Project to Parramatta

ROCKPOOL Dining Group and Neil Perry have served their first house-made burgers in Parramatta.
Burger Project opened on the ground floor of V by Crown Group’s luxury 29-storey development in Parramatta CBD.
Neil Perry was in the kitchen on launch day, manning the burners and steering hundreds of house made burgers into the hands of customers who awaited the expansion of the popular burger brand into Western Sydney.
The group’s ninth Burger Project in Australia and the first in western Sydney, is similar in look and feel to its counterparts, sporting a distinguished smart-casual interior designed by leading architect Grant Cheyne.
Located in Crown Group’s striking vertical retail and residential village, Burger Project Parramatta is one of the largest Burger Project shopfronts so far, with an eye-catching glass frontage, large open kitchen, and seating for around 90 customers.
The menu features 14 hand-crafted burgers showcasing 36-month, 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 lip-smacking 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.
Neil said he was excited to cater to Burger Project’s demand in Sydney’s west and to be creating around 30 jobs in the local area.
“Western expansion has been in our sights for some time,” Neil said. “Many of our Sydney customers stem from the west and Parramatta is an impressive and lively city undergoing an amazing transformation.”
Address: Shop 1 and 2, 134–140 Marsden Street, Parramatta, NSW.
Hours: Monday to Sunday, 11am – 9pm.


Publisher and editor, Michael Walls.
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Email: info@wsba.com.au
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