Rupert & Ruby

Rebecca Varidel
11th Sep 2014

Come for a bucket at night and try what we reckon is possibly the best fried chicken in town. Milky moist inside, the crisp batter coating offers light spice and a tantalising hint of honey. All day the Notorious K.F.C. can be had on a burger for just thirteen bucks with an extra $2 for fries. First up for breakfast the shift shaper chook base is waffles  - served with honey butter and hickory ice cream  - and is enough one its own to drag us out of bed before the 2pm Rupert and Ruby brekkie curfew.

Hand cut fries, pecan smoked NZ king salmon, house-cured bacon, potted eggs, grilled witlof, the Ruperts version 2.0 ploughman, plates big and small, the food at the Rupert and Ruby pop-up has us begging to eat all three meals a day here, and then more.

This Stanley Street Merchants take over has blonde bombshell Ruby changing it up, adding some 50s kitchen memorabilia and other retro kitsch to the bones, with talented flesh, skater and husband Chef Eli Challenger (Fat Rupert’s and Ruby’s BBQ) in the kitchen.

But that’s not the only good R+R news. Behind the bar, one of our favourite Sydney bartenders, Ben Blair, creates the refreshments, with local Australian spirits and a tip of the cocktail shaker to the fried chicken match, American whiskeys. Two top of the list picks – The Lush and Quackery – will perk you up without denting the pocket - leaving space for a  decent tip from a twenty. Cocktail value or what.  Or if it’s hot. Go the Spazerac (yep, that’s the right spelling with the added ‘p’) for an icy rye cognac combo.

All round the Rupert and Ruby team - on the floor and in the kitchen - is top notch so we say get your butt in any time of day or night or all or both while the Rupert and Ruby pop-up sees out its four months.

Loading Map....
78 Stanley Street
East Sydney
+61 2 7901 0396

Mon – Sun 7am – midnight