A new cocktail bar & restaurant near Liverpool street in the City of London, inspired by 60s music that specialises in poultry dishes and cocktails. The restaurant features a metre-tall rotisserie for chicken and chef Benoit Berenger from the Wringer and Mangle in Hackney has been brough in to oversee the menu that includes fried chicken, woodcock, pigeon, grouse, quail, pheasant and duck, which well will be served alongside retro restaurant classics including cheese fondue and moules marinière & frites. The Holy Birds also has a Saturday Bottomless Brunch, a wide range of cocktails & is available for private dining and private hire.
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