Sunday

Morgan McGlone first opened Belles Hot Chicken in 2014, in Fitzroy in Melbourne. The diner – best known for its fried chicken and natural wines – has since expanded to Sydney, and these days it runs like a well-oiled machine. While McGlone has no complaints about that, he was left with a bit of extra time on his hands. So he's opened Sunday: a French rotisserie-chicken restaurant, bar and takeaway joint.

Ex-Apera head chef Ryan Blagrove handles the French-imported rotisserie. Each free-range and chemical and hormone-free chicken from Bannockburn Chickens in Gippsland, Victoria, is seasoned with Sunday’s secret spice mix before being cooked for 55 minutes until juicy and tender. Diners can order a half or whole chook with fries and gravy, plus other sides (that change weekly) such as roast vegetables, coleslaw and salads.

While chicken is the star, there’s also a whole-roasted cauliflower with blue-cheese sauce and sunflower-seed pesto, and Sunday’s take on a Waldorf salad with witlof, baby gem lettuce, walnuts, apples and pickled grapes. There’s also burrata with heirloom tomatoes and aged sherry vinegar, and an Argentinian choripán (sandwich) with chorizo, house-made chimichurri and crispy shallots on a soft roll.

Jenna Hemsworth (ex-Bar 83, Baxter Inn and Restaurant Hubert) has created four bottled cocktails (all available to takeaway, too): a Margarita, an Aperol Spritz, a Negroni and a Cold-Drip Martini (made with coffee by neighbours Room 10). There’s also Running with Thieves XPA and lager on tap, plus a range of natural Australian wines, including Inkwell’s Tangerine viognier from McLaren Vale and Gilbert Family Wines from Mudgee.

The 42-person venue, designed by Steel & Stitch (Franca, Chula and Toppi), is bright, airy and inviting, with turquoise subway tiles, wooden beams, brass trimmings and a hard-to-miss blood-orange door. McGlone describes the space as a more “grown up” version of your regular chicken shop.