When Juicy Lucy first opened on Elizabeth Street in Surry Hills, Griff Pamment planned to reinvent all the Australian chicken-shop classics with South East Asian flavours. It never happened, though.
Now with Juicy Lucy part two, he and his team are doing it. Think South East Asian noodles and salads, and a range of burgers and snacks. This version of the venue is bigger, better and licensed. It serves dishes cooked to order served with good beer and cocktails.
There’s also a double-cheese-stuffed piece of fried chicken with Indonesian-style sambal, lettuce and pickles in a buttery, soft bun. One of the wildest creations is a take on the original Juicy Lucy, a Minneapolis burger with two patties wrapped around a hunk of melted cheese.
The Ong Bak burger has green papaya, mayo and a palm-sugar-heavy spicy peanut sauce. The dandan-noodle-like dish (dandan is a spicy sauce with preserved vegetables, chilli oil, Sichuan pepper and green onion) has udon noodles, miso-chicken bolognese, fresh cucumber and pickled ginger.
The drinks list is casual; there are three wines, two cocktail slushies and a short list of mostly local brews, Cass (Korean) being the outlier.
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