An oceanside chicken restaurant created by the co-founder of an iconic burger chain and an acclaimed chef is poised to open on the Sunshine Coast.
Hatched Chicken is set to launch at the Azzure building on Kombi Street, Bokarina, in early December.
The dine-in and takeaway eatery will specialise in serving free-range chicken sourced from the Glass House Mountains.
It’s the brainchild of Betty’s Burgers co-founder Michael Tripp and distinguished chef Jed Gerrard.
Mr Tripp said it was not your everyday corner shop.
“Hatched Chicken is an Australian restaurant concept born from a lifelong love for perfectly cooked chicken: crispy fried, smoky barbecued and packed with flavour,” he said.
“Inspired by childhood meals centred around comfort food and legendary chicken experiences from travels around the world, we set out to create a place where every dish is crafted with care and every visit feels like a special occasion.”
Mr Tripp said customers would relish the offerings.
“We take pride in using locally sourced, free-range chicken and crafting every element in-house, from our signature sauces to our house-made sides and desserts,” he said.
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“Whether you’re in the mood for smoky barbecue, crispy fried goodness or a balanced meal with fresh sides, Hatched Chicken brings together craveable flavours and quality ingredients crafted with care.
“With a warm, welcoming atmosphere and food made with intention, we are more than just a place to eat at: Hatched Chicken is a destination for food lovers who refuse to compromise on quality.”
Meanwhile, Mr Gerrard said the chicken would be “golden, juicy and rooted in old-school, no-shortcuts cooking” and priced between $10 to $30.
The draft menu includes barbecue chicken “flame-grilled to perfection”, tallow-fried chicken with “shatteringly crisp skin”, burgers and wraps priced between $15 to $18, signature house-made sauces, salads and sides, kids and family meals.
There should also be beer, wine, soft drink, hand-crafted sodas, organic refreshers, shakes, sundaes and crushed cookies.
Mr Tripp and Mr Gerrard hail from successful hospitality and cooking backgrounds.
The former was a co-founder of Betty’s Burgers, which launched in Noosa in 2014 and now has more than 60 outlets across Australia. He managed the franchise’s sale in 2019 and has been recognised for his work at a variety of culinary venues, including in the United States.
Mr Gerrard has worked at top restaurants in Australia and abroad, earning critical acclaim and multiple awards. He is the culinary director at winery restaurant Wills Domain in Western Australia, chef partner at The Whitehorse restaurant in Sydney and managing director of Dune Hospitality. He has been rated one of Australia’s greatest chefs by food critic John Lethlean.
Mr Tripp said Bokarina was the perfect place for their chicken restaurant.
“It is an exciting location as there is lots happening in the area with developments and being located near the beach. We wanted to bring the locals and holiday visitors a family-orientated dining experience.”
The eatery, which will have 15 to 30 staff, will open from 11am until late Wednesdays to Fridays and 10am until late during the weekend.
