What other takeaway can boast two of the country’s foremost restaurateurs – Fleet founders Josh Lewis and Astrid McCormack – as its proprietors? It goes without saying, then, that these chickens are elite.

“Ethically raised happy healthy chooks from Moya Valley on the Sunshine Coast,” says the menu, which is a great start. But they stick the landing too, the brined, seasoned birds spun over coals until golden-skinned and juicy.

Pick a half-bird and it’s a match for broccolini and silverbeet steamed to order then seasoned with cumin salt and a healthy squeeze of lemon, but the vegan coleslaw, amped up with nutritional yeast, is a winner too.

The sunny fit-out matches the hue of the crinkle-cut chips, crisp enough to dunk in potato and gravy, while spiced chicken rolls or a parmie stuffed into a bap will leave you licking your fingers. Paradise? That’s one word for it.

Must-order dish: Parmie roll, with crumbed chicken, stretchy provolone and nap sauce on a bap.

Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.