As far as culinary traditions go, that of 1970s Anglo-Australia isn’t considered the greatest. But Peter De Marco – co-owner of CBD bar, restaurant and takeaway shop Extra Chicken Salt – thinks it should be celebrated. He and chef Shane Piercy head up the kitchen, brining exclusively-bred Riverton, free-range chickens overnight, then cooking them slowly on a rotisserie to ensure maximum moisture. Chips are triple-cooked for the optimum ratio of exterior crunch and interior fluff.

You can order a whole chicken dinner, served with classic accompaniments like chips, jus, roast carrots, potato and gravy, coleslaw and béarnaise. If you’re going for a split chook, choose between a combination of gochujang with kimchi and charred cos; or lemon and herb with pureed corn. A range of banquet options are also available, and include sides (think gravy boats, peas and mashed potato), plus entrees or mains.

Elsewhere, there are small plates such as potato fritters with whipped cod roe; a duck sandwich with mayo, cranberry and mizuna; and hot brioche rolls filled with either rotisserie chicken or pork, or braised lamb. Large dishes like slow-roasted lamb shoulder with ratatouille, potatoes and coleslaw have tables of two covered. Finish with desserts such as sticky date pudding with Chantilly cream, butterscotch and candied walnut.

A counter facing Currie Street acts as a takeaway shop, with a tighter menu focused on chicken and sides. At night, the bar at the back of the venue comes to life. An extensive drinks list spans wines, spirits and cocktails (including non-alcoholic options) such as a frozen number blended with rum, mango, coconut and pineapple.

The team have completely embraced ’70s interior design, too. Think disco balls, rattan chairs, animal-print carpets and timber. Lots of it. The space was designed by De Marco himself, with artwork on the walls provided by friend and “art-chitect” James Brown.