The Coop Bistro's  Head Chef Andrew Hall

The Coop Bistro's Head Chef Andrew Hall

It's an exciting new take on contemporary pub fare that champions quality produce and all things chicken. Head Chef Andrew Hall has drawn on his previous experience at London's Smiths of Smithfield and Scotts Of Mayfair to craft a menu that adds a touch of sophistication to casual dining any time of day or night.

Co-owner David Flynn explains the idea behind The Coop Bistro; "The goal has been to completely re-imagine the Bistro offering at 388 Brunswick Street with a well-rounded menu, a reinvigorated wine and signature cocktail list, and a fresh look for the space." 

Leading the menu is the gluten free buttermilk fried chicken dusted in house spices, available as boneless breast and tenders, or drumsticks in individual pieces. A range of twice-cooked wings ordered by the weight also sit front-row centre, coupled with the vegan-friendly option of vinegar-battered cauliflower wings, rolled in buffalo sauce and served with The Coop's creamy house sauce. There's no shortage of sauces either, with eight unique options on offer, all made in-house and soon to be available for purchase by the bottle. Spice up your meal with a choice of Smoky Ketchup, Chilli Bulldog Mayo, Tangy House BBQ, Nori & Miso Mayo, Korean Chilli & Lemonade, The Coop's Creamy House Sauce, Chipotle BBQ, Blue Cheese Sour Cream and House Sweet & Sour. 

Other highlights include a range of sides featuring chargrilled corn dusted with parmesan and miso mayo, more vegetarian options in the form of a tonkatsu eggplant burger with shredded cabbage, sesame, bulldog sauce, mustard & mayo, and a Scotch Egg coated in panko-crumbed chicken mince. 

Fresh salads come in the form of a trio tomato salad with crusty bread, basil, cucumber, onion & balsamic (their take on the classic Panzanella), and a roasted broccolini & carrot salad on a bed of hummus with quinoa, pomegranate, dukkah & lemon olive oil. Grilled chicken, bocconcini or Persian feta can be added to either as a tasty add-on.  

Traditional pub favourites round out the mains; a tasty chicken schnitzel served with potato puree, rocket and pear salad, and a steak in the form of a 400gm rump, accompanied by hand-cut chicken fat chips, smoked jus, mustard mayo and bacon salt. The classic pub Parmy is served with fries and a crunchy slaw. Keeping a tradition from the old Flying Cock offering, patrons can still grab 2 Parmys for $19.99 on Wednesdays. 

Finally, The Coop have focused on a singular dessert to stand out for those with a sweet tooth; A gluten free dark chocolate brownie on a bed of malted cream, with chocolate mousse, sour cherries, edible flowers & chocolate popping candy.

David Flynn explains, "We've had a lot of fun renovating the space. I've personally spent a few long days and nights sanding back walls, painting and staining the tables. We have some really nice touches in the space. Gallery style spotlights draw the eye to clusters of frames featuring imagery from Queensland's colourful past. There's lush greenery, and attention to the small details such as crisp white placemat menus and branded beer coasters. The Flying Cock restaurant will always have a special place in our hearts, but with The Coop it's still the same fun, still the same smiles, still the same great atmosphere, and a new level of sophistication within the bistro."

The Flying Cock continues to fly the flag upstairs as one of this city's most vibrant live music and late night entertainment destinations every weekend, but as 'Brisbane's Finest Chicken Pub', The Coop Bistro gives patrons a myriad of reasons to stop by 388 Brunswick Street, any given day or night of the week.

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