On 5th March, Barangaroo House will launch The Chicken & Champagne Club – a month-long, limited-edition menu pairing Japanese fried chicken and Champagne. Reflecting the growing appetite for high-low dining, the menu brings together comforting, nostalgic flavours with premium pours in a harbourfront setting.
Available across all three floors of Barangaroo House – House Bar, Rekōdo and Smoke Bar – until 31st March, the curated offering reimagines the humble fried chicken through a more refined lens, while subtly nodding to classic fast-food culture.
The menu is complimented by pours from Moët & Chandon, Veuve Clicquot and Dom Pérignon, served by the glass or bottle. Prices start at $18 a glass for Moët & Chandon, $20 a glass for Veuve Clicquot, and $75 a glass for Dom Pérignon.
Guests can expect caviar-topped karaage, lobster-stuffed fried chicken wings, fried chicken served in custom-branded buckets – a playful take on the classic bucket serve – alongside casual bites elevated with premium touches such as Champagne glaze and yuzu mayo. Menu highlights include:
Togarashi fried chicken buckets ($20)
Lobster stuffed fried chicken wings, Japanese hot sauce ($20)
Karaage & Caviar, yuzu mayo ($50)
Mini katsu slider, Champagne glaze, pickled cucumber ($12)
1/2 Crispy fried spatchcock, Champagne miso glaze, yuzu salt ($18)
Until 31st March, The Chicken & Champagne Club at Barangaroo House will turn a beloved classic into an elevated experience, promising a fresh perspective on familiar flavours and a creative exploration of indulgence and refinement.
