21 Carlisle Street, Saint Kilda, Victoria, Australia
03 9537 2138
Healthy, gluten free and vegan aren’t normally the words you see in a fried chicken shop, but Clucked is reinventing the wheel. What started as two young mischievous boys’ favourite dinner cooked by their dad, has now materialised in a sleek setting that makes you feel healthier the second you walk through the door.
A builder by trade, Felix Timlock remade the tired real estate office into his dream shop with green leather booths, a blue tiled counter and multi-toned exposed brick. He even made all the funky light fixtures you see hanging above you. Felix is joined by his wife Claire Dickinson, who studied politics at university, but shares his passion for healthy, delicious food.
All of the chicken is 100% free range and deep fried in rice bran oil, which makes it lose that greasy aftertaste and boast a surprising less than 3g of fat per piece. The original pieces are coated in a thick herby crumb or you can opt for the spicy tenders if you’re after a kick. The tenders are battered using potato starch instead of flour, which makes them a gluten friendly option. The dill seed mayo that the boys loved is a must, but Sriracha mayo should also do the trick.
The coleslaw is mayo free, made with organic cider vinegar and fresh dill dressing. It’s also vegan and gluten free just like the rest of their salads. Try the red quinoa with roasted pumpkin, watercress, pepitas, cranberries, chives and Claire’s special dressing.
The crispy, melt in your mouth arancini are the perfect vegetarian alternative, filled with oozy taleggio cheese or semi-dried tomato and mushroom. The fries come without the side of guilt, cooked in the same rice bran oil with their own unique blend of salt and spices.
For something sweet grab a Pat & Sticks ice cream sandwich in a range of flavours or feel a kick of nostalgia with their Jarritos spiders. In collaboration with Moorabbin’s Two Brothers microbrewery a Clucked Pale Ale is on offer alongside a short list of beer, wine and cider.
Words by Beth Yeoman