World renowned for his 19 venues across the globe, highly regarded celebrity chef Luke Mangan (Glass Brasserie, Mojo) has become the latest in an impressive group of accomplished chefs to throw their hat into the overcrowded burger ring. Mangan, who plans to make this foray into fast-food a global chain, has opened his very first Chicken Confidential in Sydney’s Chifley Plaza food court, bringing the focus to chicken burgers (technically sandwiches) with an aim to be the very best on the scene.
Inglewood certified organic free range chicken is used with a sharp commitment to quality, resulting in a variety of flavour combinations both standard and unique which will be featured through the day. Beef lovers also get a lick in with builds like The Straya, but poultry very much takes pride of place in burgers like Gangnam Style Korean Crispy Chicken (with pickled veggies, herbs and kimchi mayo) and Curry Up (which has spiced and grilled chicken with raita and buffalo mozzarella).
Those not in it for burgers can also find a range of healthy salads on the menu (think kale quinoa with tahini, chiptole potato and black quinoa with sweet potato and virgin corn), as well as more indulgent sides like two types of fries, fried wings and tenders, a chicken pie with mushy peas, and a range of shakes, ice cream sundaes and ice-cream sandwiches.
Breakfast burgers will also feature on the menu alongside wraps and coffee.
“The whole idea came from me walking into a fast food chicken outlet 12 months ago and realising how bad it was and how poor quality the product on offer was”, explained Mangan. “So I walked out and immediately started thinking about how I could make a difference and just do burgers better with affordable and approachable organic chicken”.
Mangan has plans to open up to ten stores across Australia within the year, followed by a swift expansion across the globe with outlets planned in Singapore, Indonesia and Tokyo.
Address: L1–F3, Level 1 Chifley Plaza, No.2 Chifley Square Sydney
Contact: (02) 9231 4983
Hours: Mon-Fri 8am–4pm
Image supplied and credited to Hello Miss May.