Flippin' the Bird

Features

Free-range chickens, ethically raised with a focus on sustainability. That’s the point of difference with Flippin’ the Bird’s fried chicken.

Instead of sourcing chickens from a larger supplier, owner Peter Jermyn (previously of the Doughnut Bar and Gluten Off) made the decision to go with Elgin Valley Free Range.

Elgin Valley’s chooks are ethically raised in Mount Cotton. The farm also employs practices that help reduce waste and excess product. The chickens make it to Jermyn within a day of ordering and are de-boned on-site. Every part of the bird is used across a variety of menu items – even the bones are used to make broth and gravy.

There are four styles available: original country, spicy Southern, Portuguese chargrilled and saucy Korean fried chicken. From there you can put your chook in a box, on a burger or with a gourmet salad. Pimp up your order with sides that include halloumi fries, jalapeño poppers, beer-battered pickles and spicy corn on the cob. There are vegan options with fried Portobello mushrooms and vegetables to swap in for the chicken.

The venue itself is hard to miss. Sitting next to Happy Boy on East Street, its glowing neon sign is the standout feature. Jermyn did the fit-out himself in yellow and black, with wooden details, drop lighting and seating spilling out on to the patio.

Updated: August 7th, 2018

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