Chef Adam Liston (Shobosho) has fond memories of his local chook shop. At Joybird, he’s reinventing the genre for the modern diner. It’s vastly different to the chook shops you know. There’s table service, for one. There’s also music pumping, mood lighting, pét-nat by the bottle and cocktails. And the formula is proving popular.
Charcoal chook is available to order in quarter, half and whole serves. The birds – sourced from Hazeldene's Chicken Farm – are butterflied, brined overnight and grilled a custom rotisserie. Choose from four types: Joybird spice, Balinese yellow curry, honey soy and a spicy fire chicken.
The rest of the menu trades in nostalgic comfort food. There are chicken-fat-roasted potatoes; yiros-style wraps (choose from spit-grilled char siu chicken or lamb doner kebab, sliced and stuffed into flatbreads or flaky, buttery roti); a chicken-katsu patty melt with mozzarella and pickled zucchini; fried chicken; and a super crunchy “chick-o-roll” encased in rice paper.
There’s also a hot chicken roll (a riff on the daggy servo classic) and a many-layered marvel of a club sandwich. Plant-based options include “Chinatown slaw” with wombok, red cabbage, herbs and crispy noodles; burnt cabbage with sunflower seeds and green sauce; and barbequed corn with miso butter and parmesan.
Cocktails include a Hyde Park Spritz (gin, Aperol, yuzu and pét-nat), J-Spice Bloody Mary (featuring those seven secret spices), Penicillin (whisky, ginger, honey, lemon) and a Lamington Negroni (gin, Campari, vermouth, toasted coconut and cacao). The wine list features low-intervention drops by the bottle (including a Basket Range pét-nat, a Scintilla savagnin and Ngeringa pinot noir) and a tight crop of wines by the glass.