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Your After-Work Drinks Just Got An Upgrade

whirly-bird

Take a whirl with Whirly Bird.

After opening on Union Street in Pyrmont on the 23rd of October, with an official launch set for the 2nd of November, Whirly Bird has now become the premium choice for anyone wanting to indulge in a good chicken-and-beer time with friends and colleagues.

Infused with a flavour of fun, the restaurant was carefully created by Anthony Prior, formerly of The Keystone Group, to introduce Pyrmont to the fine art of poultry cuisine. With a shared style of dining, eccentric decorations, and a seated capacity of 150, the establishment has a relaxed and intimate vibe, providing the ultimate dining experience to its patrons.

The menu holds a multitude of delights, starting with Whirly Bird’s signature rotisserie spit roast birds, and including delectable dishes like their killer buttermilk fried chicken, accompanied by chilli & honey caramel or house made Whirly Bird smoky BBQ sauce. It also caters for vegetarians and vegans, with dishes such as ‘salt n’ pepper silken tofu’ with spring onions, ginger and ponzu.

The bar is no less impressive, with an extensive selection of classic and craft beers, and a wine list with all options available by the glass.

However, if you choose to indulge in one of their many choices of spirits, liquors and inspired cocktails, you’ll find yourself in good hands.

Industry renowned Rollo Anderson and Liam Doherty-Penzer, both formerly of The Rook, looked to music for inspiration, and subsequently crafted a delectable experience worthy of applause, with a list of sections including an Intro, Bridge, Chorus and Outro promising a symphony of tastes to accompany your choice of Whirly Bird cuisine.

So if you’re looking for a new place to celebrate the end of the work day, eschew your regular haunts and treat yourself to something innovative and dazzlingly new at Whirly Bird.

 

Whirly Bird
(02) 9660 7134
84 Union Street, Pyrmont
Sun – Wed 12pm – 12am, Thurs – Sat 12pm – 1am
whirlybirdsydney.com.au

(Feature image via Esteban La Tessa)
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