Holy Duck!, a Chinese street diner-come-burger-joint will open its doors on Sydney’s Kensington St on 9 December.
Open for lunch and dinner, Holy Duck! aims to “bring Chinese roasts and BBQ to 21st century Australia,” a statement announcing the launch reads.
The menu includes a rice bowl selection comprising BBQ and roast cuts like crispy crackling roast pork belly with Pommery mustard sauce and crispy fried Shantung chicken with sweet and sour sauce.
There will also be a range of menu items available for takeaway including pancakes and burgers, like the roast holy duck burger with cucumber and homemade orange Hoisin sauce.
The sides and small plates include popcorn chicken topped with a brown sugar glaze and toasted sesame; lotus root chips with nori powder and Sriracha lemon Kewpie; and shoe string fries seasoned with Holy Duck’s signature duck salt.
Holy Duck! is a collaboration between the executive chairman of Chippendale’s Kensington St, Dr. Stanley Quek and Kaisern Ching, creator of Chefs Gallery.
“We’ve put a contemporary spin on the menu, dishing up duck and other Chinese favourites in a way that’s going to appeal to a new generation of diners,” Ching said.