Johnny Lobster has re-branded to become Johnny Bird, a fried-chicken shop.
A new-wave fish and chippery, which is less anonymous, greasy battered fish and more vibrant, sustainably caught lobster, is among the restaurants on Willoughby Road. Owners Jason Hall and Andrew Summers designed and built the restaurant (with help from family and friends) which has a bright, diner-like atmosphere; with a white-tiled bar, fire-engine red chairs and the slogan, “lobster for the people” printed on the back wall.
The star of the menu comes two ways: in a roll with mayonnaise and dill, or as tails served with garlic, butter and potato salad or in chermoula butter with a grain salad.
There are plenty of other non-seafood options: a Vietnamese-inspired chicken-noodle salad; rolls with lamb, chicken and felafel; and mac’n’cheese. The thrice-cooked chips are consistently golden and fluffy.
The wine list is short and all are from NSW. Someone on the team clearly has a penchant for gin – there are 12 on the list, and three cocktails made with fresh fruit (all available as mocktails as well). The restaurant is ideal for a quick, post-work meal or takeaway – what’s better than eating lobster rolls in front of the TV?
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