Merivale’s The Chicken Shop opens this week

The Chicken Shop's rôtisserie chicken

The Chicken Shop's rôtisserie chicken

Ben Greeno's long-awaited side-hustle, The Chicken Shop, is opening on Australia Day, right next to The Paddington.

Serving up rôtisserie meats, salads and sandwiches from a small shopfront on Oxford Street, The Chicken Shop is the first straight takeaway venture for Merivale and the fourth venue it has opened on the same block in just over a year, joining The Paddington, Fred's and cocktail bar Charlie Parker's.

Aside from the same French-style rôtisserie chicken found at The Paddington and a selection of other proteins that'll change each night (ocean trout, pork belly, lamb rump, glazed ham and beef rump among them), it's the sandwich section that has chef Ben Greeno particularly buzzing. "I've actually wanted to do a sandwich place for a while," he says. He'll be using Brickfields bread to sandwich fillings such as glazed leg ham with Comté cheese, Dijon mustard and pickle, a hot chicken number with jalapeño and pickled carrot, and (our favourite) fish fingers with soy beans and togarashi, a riff on the fried-fish-with-mushy-peas days of Greeno's British childhood. On the sauce front, there'll be yoghurt harissa, aïoli, green chilli and a hot sauce with an exclamation mark after it.

The Chicken Shop. 

Side dishes are along more classic chook-shop lines - cos with avocado, radish and pumpkin seeds, a chickpea salad with tomato, cucumber and feta, some green beans, a potato gratin - but they roll with the laid-back vibe that Greeno is aiming for. "Sometimes you want nothing more than to grab some takeaway and have an easy night," he says. Amen.

The Chicken Shop, opens Thursday 26 January 2017, 382 Oxford St, Paddington, NSW, open daily from noon-9.30pm,


Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Lankan Filling Station finds permanent Sydney home
Hugh Wennerbom opens The Argyle Inn in Taralga
What to order at Barangaroo House
Morgan McGlone to open a New York-style grill in Melbourne
Our favourite dishes: December 2017
First look: Bondi Beach Public Bar unveils menu – and a squish burger
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Australian chefs to follow on Instagram in 2013

There are a lot of food shots on Instagram: the good, the ba...

Where our chefs want to eat

We asked Australia's leading chefs to name the restaurants t...

Hot 100 2015 - Restaurant news

The world is getting hotter and we’re not talking about glob...

What the hell is Gelinaz anyway, and why is it shuffling?

On the eve of the second outing of one of the world’s strang...

Nahm named best restaurant in Asia

The 2014 50 Best Restaurants in Asia were unveiled this week...

Restaurants cooking with seaweed

With its complexity in flavour and texture, seaweed is the c...

On the pass

Tell us about Tomahawk’s menu, Ali...

S.Pellegrino Young Chef 2015

A mighty fine plate of beef short ribs with roast celery vin...

Dan Barber talks sustainable food

Farm-to-table is a neat catchcry but, argues Dan Barber, one...

Alessandro Pavoni, Ormeggio, Sydney

You’ve just released your first cookbook, a tribute to Lomba...

The 2016 GT Restaurant Guide Top 100

Here's the list of our 2016 Restaurant Guide Top 100. How ma...

First look: 108 at Noma, Copenhagen

Rene Redzepi may be headed to Sydney next month, but he's ba...

Dear Sainte Eloise to open in Potts Point

Sydney’s new wine bar is going back to basics.

Party-starting playlists

Music is a key ingredient that can turn your party from good...

Grant Achatz interview

Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...