For its first takeaway joint, hospitality group Merivale drew inspiration from the classic Australian chicken shop – calling it, you guessed it, The Chicken Shop.

Ex-Momofuku Seiobo chef Ben Greeno leads the kitchen, which makes chicken in the same style as its served next door, at Greeno’s other restaurant, The Paddington. Well, almost the same. The Chicken Shop’s rotisseries cook the chickens at a higher heat, making the skin darker and more caramelised.

The menu balances takeaway exclusives with dishes from the menu at The Paddington. Different rotisserie meats such as ocean trout, pork belly, lamb rump or even a glazed ham will rotate daily. The salads, on view in a classic glass counter-top, will change whenever Greeno and his team feel like it’s time for a mix up. Creations include green beans with hazelnuts and a koji dressing, and spelt, seaweed and white cabbage.

Greeno’s lunch offering of Brickfields sandwiches, five in total, includes a classic ham-and-cheese with pickles, and fish fingers with edamame beans and yuzu. There’s also a zucchini one with cheese, basil and red peppers. Dessert will be just the one option: takeaway tubs of The Paddington’s chocolate mousse.

Akin Creative’s brass and zinc design makes the most of the small space.

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Updated: June 16th, 2020

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