Grill’d, a $300m Australian food chain that specialises in burgers, has collaborated with Darren Robertson – award-winning chef from Rocker and Three Blue Ducks in Sydney, Rosebery and Byron Bay, to create a special burger for this year’s Splendour in the Grass.
Grill’d says the Splendour Burger ‘encompasses the tastes and flavours of the beachside NSW town’ and contains ‘slow-cooked pork belly from Bangalow Sweet Pork alongside crunchy fennel and cabbage slaw, smoked sea salt, cos lettuce and finger lime mayo’. Both the pork and the finger limes in the mayo are from the Byron region.
Robertson said the Splendour Burger has been created to give burger lovers the chance to experience a taste of the iconic festival in selected Grill’d restaurants around Australia.
‘I’m stoked to bring the flavours and produce of Byron Bay to Grill’d stores for everyone to enjoy, particularly if you can’t make it to Splendour in the Grass this year,’ said Robertson.
‘With Grill’d’s dedication to continually surprising their customers with new combinations and menu additions, as well as their heritage with Splendour in the Grass, it was the perfect opportunity to create a burger to transport people to another place, whether that’s at the festival or during a lunchbreak,’ added Robertson.
Grill’d have for six years had a Burger Park stall at Splendour In the Grass. The company, founded by former Foster’s executives Simon Crowe and Geoff Bainbridge, has been valued at around $300m.
For more information visit grilld.com.au.