REVIEW
Chicken on sticks is the name of the game at Bird’s Nest, one of the country’s top yakitori bars. If curiosity gets the better of you, order the chicken hatsumoto (arteries), yagen nankotsu (cartilage) or bonjiri (tail). But if more conventional cuts seem like the safer bet, you’re not missing out. Chicken oysters have just the right amount of colour and a satisfying smoky flavour from time on the coals, each piece brushed with a little yuzu chilli paste for punch. Braised Willi Willi Creek pork belly, for example, offers pillowy-soft mouthfuls of richness balanced by a generous dose of seeded mustard. King oyster mushrooms transcend their humble appearance when combined with the big flavours of soy butter. The magic comes partly from the charcoal, and partly from a quick dunking in some sake prior to the grilling. Treat yuzu sorbet as a palate cleanser, and carry on with another round of frosty mugs of draft Asahi.
Phone:
(07) 3844 4306
Website:
https://birdsnestrestaurant.com.au
Bookings:
Bookings recommended
Features:
Licensed
Vegetarian-friendly
Wheelchair Access
Outdoor dining
Accepted card types:
American Express
Eftpos
MasterCard
Visa
Chef(s):
Emi Kamada & Marie Yokoyama
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way.
Gourmet Traveller Restaurant Guide
Wine: ★
Gourmet Traveller’s star-ratings, which range from zero to three stars, reflect reviewers’ first-hand experiences. The best-rated restaurants form our national Top 100. Our wine ratings, from zero to three stars, are made by wine editor Max Allen on the strength of the quality of the restaurant’s wine list. View our rating key here.
