Barangaroo House is taking high-low dining to new heights with The Chicken & Champagne Club, a limited-edition menu that pairs Japanese fried chicken with premium Champagne.
Running until 31st March across all three floors of the harbourfront venue, this playful concept reimagines comfort food through a refined lens.
The star of the show? Karaage topped with caviar and yuzu mayo, delivering crispy, nostalgic flavours with a luxurious twist. Lobster-stuffed fried chicken wings with Japanese hot sauce bring indulgent surf-and-turf energy, while togarashi fried chicken arrives in custom-branded buckets that nod to classic fast-food culture.
The mini katsu sliders with Champagne glaze and pickled cucumber offer a perfect bite-sized option. Pair your fried chicken with pours from Moët & Chandon, Veuve Clicquot or Dom Pérignon, available by the glass from $18 or by the bottle. Whether you’re settling into House Bar, Rekōdo or Smoke Bar, this is comfort food elevated with serious style.
Quick Bites
- What to Eat: Karaage with caviar and yuzu mayo ($50), lobster-stuffed fried chicken wings ($20), togarashi fried chicken buckets ($20), mini katsu sliders with Champagne glaze ($12), crispy fried spatchcock with Champagne miso glaze ($18)
- What to Drink: Moët & Chandon, Veuve Clicquot, or Dom Pérignon by the glass or bottle
- When to Go: Until 31st March
- Where: Barangaroo House (House Bar, Rekōdo, or Smoke Bar), harbourfront
- Vibe Check: High-low dining with playful fast-food nods meets refined harbourfront sophistication
