The charcoal chicken is the star here and, according to Moubadder, the best way to eat the charcoal chicken is with your hands. Tear open your Turkish bread; slather toum [garlic sauce] across it; load the thing with chicken, pickles and chips; and eat it all together. It’s not fancy, but it’s definitely fun. A lot of thought has gone into the takeaway chooks too, which makes Henrietta a great option to keep in mind next time you’re having chicken at home.
While the charcoal chicken is the star, you can also get chicken-tawouk (skewered chicken) spring rolls with toum; lamb kibbeh (bulgur, minced onions, finely ground meat and spices) san choy bow; brisket-shawarma tacos with zhug (a Yemeni hot sauce similar to chimichurri); and falafel bao with harissa and mint yoghurt.
There’s a slushie machine at the bar, and a robust list of fun cocktails that come in bubble-tea-like packaging. Try a lychee Cosmo or a spicy passionfruit Margarita. The space is neon-splashed and tactile-friendly, with a clever combination of terrazzo and textured concrete surfaces.
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