The simplicity of a chicken roasted over hot coals is something Australians hold dear. And it’s often the little extras – golden hot chips, an outstanding gravy – that separate the great from the good. At Cookshop Rotisserie, Andrew Logan understands the little things and gives charcoal chicken a chef’s touch.
Logan spent more than a decade working with Paul Wilson at restaurants including The Botanical and Brighton’s Half Moon, as well as three years as head chef at The Newmarket Hotel. For three years before opening Cookshop, he was head chef at Mamasita.
Cookshop serves what you’d expect to get from a local chook store – chips, gravy, salads, roast vegetables, stuffing (gluten free) – with a few additions. Lamb is spit-roasted for eight hours; it’s moist, fatty and seasoned with rosemary salt. Braised pork hock comes with potatoes, peas and cabbage. The salads are a rotating choice of grain, vegetable and leaf. Cookshop offers both free-range Bannockburn chicken and La Ionica (not free range).
Roast vegetables are cooked on a Japanese Hibachi grill. A whole corn on the cob is served with smoked-paprika butter.
The fit-out is minimal, with a couple of bench seats next to large floor-to-ceiling windows.
The fridge contains pre-packaged meals – just add meat – for the takeaway lunch crowd. And there’s a selection of house-made lemonades and iced teas you can buy by the cup