Philippe

Overview

Melbourne is in the grips of a rotisserie renaissance and it's really no wonder — that stuff is delicious. Sure, Belleville and Henrietta's have been flyers of the chook flag in recent times, but the man who started it all original rotisserie chicken pioneer Philippe Mouchel. And now he's opened a brand new restaurant on Collins Street with — you guessed it — rotisserie chicken on the menu.

There's been a void in the city since Mouchel's much-loved French restaurant PM24 (and his revered rotisserie chicken) ceased to disappeared in 2014. Now he's back and throwing the doors on his new venture Philippe (you gotta be your brand, right?). Philippe is designed to be a little traditional and a little modern, with a menu chock-full of decadent French staples such as foie gras, escargot and brioche — but the real star of the menu is still the chicken.

The spit method used to cook rotisserie chickens locks in juice and wraps it in a crunchy, charcoal coat. Mouchel's rotisserie consists of breast and thigh cooked two ways and served with natural jus, potatoes and mushrooms.

The venue has been tszujed by Crosier Scott Architects and the reno includes a chic zinc bar with black steel shelving, leather bench seating and a lush green wall overlooking the venue. Tres chic and the perfect environment to sip some champers and slam down a hefty serve of juicy rotisserie chook.