• August 24, 2017

No fowl play – Empire Chicken dishes up tasty rotisserie chicken in The Valley

Empire Chicken

No fowl play – Empire Chicken dishes up tasty rotisserie chicken in The Valley

1024 512 The Empire Hotel
If your mouth inadvertently drools when walking past the rotisserie chicken section at the supermarket, then you have to get a load of what’s on offer at Empire Chicken. Empire Hotel’s new chicken-centric food concept is dishing out some seriously tasty feeds, while the bar itself is getting into the sharing spirit with some very impressive (and very large) cocktails.

There’s nothing quite like a succulently cooked chook for a hearty and wholesome dinner, especially with a tasty salad or coleslaw to accompany. Well, in case you hadn’t heard, the bird is the word once again in Fortitude Valley, especially now that Empire Chicken arrived on the corner of Brunswick and Ann Streets. Seeking to revitalise The Valley’s lunch scene, Empire Chicken has imported a top-of-the-line French rotisserie to cook some lovingly marinated and seasoned free-range chook, which is sourced daily from local farms. The Empire Hotel has also given the interior a sprucing, installing new brass vintage chandeliers, brought the outside in with some lush foliage and has even added some outdoor dining along Brunswick Street.

Empire Chicken’s menu offers diners the choice of a quarter, half or whole chicken served with thick hand-cut chips and either coleslaw, kale salad or Caesar salad. Fried olives, arancini balls and salt and pepper squid are available to start, in addition to Angus beef cheeseburgers, portobello mushroom burgers, free-range chicken rolls and salads. The bar has also upped its game, now stocking 80 bottles of rum and an expanded range of cocktails – including a gargantuan shared cocktail that comes served in half a watermelon. If you’ve craving a cluckin’ good lunch, don’t wing it – Empire Chicken is the perfect spot to roost, day or night.

Empire Chicken is open now!

Originally published in the Weekend Edition on 24 Aug 2017 by James Frostick

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