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Butter's alfresco dining on Marsden Street. Inside the cosy restaurant.
Savour the fl avour of Butter Chicken
ELIZABETH FRIAS
AT Marsden Street in Parramatta CBD, Butter Chicken is reminiscent of a classic restaurant whose staple menu is juicy charcoal chicken served slightly charred golden skin on.
This latest menu off ering is the idea of Butter executive chef Julian Cincotta using his signature “red spiced pepper rub and salting, marinating chicken for 48 hours before kissing them on the fi re and cooking till juicy, tender and smokey.”
That is a revelation of Julian’s secret recipe for the humble bird, all free range supplied by La Ionica, that Butter has been known at Parramatta as “a fried chicken palace” since opening the Marsden Street restaurant three years ago.
It’s a cosy eat-in or no fuss takeaway style that appealed to Butter customers as Julian introduced a range of fried chicken menus imparting distinct fl avours that chicken lovers fi nd hard to resist.
Julian grew up at North Rocks and travelled across Asia, Europe, and the United States, and points to these experiences tasting exotic chicken recipes that were the genesis of his Butter Chicken menu range.
“I’ve seen how they’ve cooked a whole bird in charcoal, but I think my charcoal chicken is more American and Asian inspired, and if you see our ramen in the menu it complements that,” says Julian.
His late father, Thomas Cincotta, owned 10 Big Rooster stores in south coast NSW and was the biggest infl uencer in Julian’s choice to become an entrepreneur.
The Cincotta family settled at North Rocks and operated fl ower shops in Parramatta and Sydney before running Big Rooster outlets in the south coast.
“I spent most of my childhood helping my parents at the shops,” Julian said.
“Growing up, my Dad ran chicken shops down the NSW coastal areas so you could say chicken is in my blood.”
Julian later worked at Rockpool in Sydney and Melbourne and renowned chef and restaurateur Neil Perry was a mentor.
“Neil always drilled into us how man fi rst cooked on fi re, I think it was even prominently stated on Rockpool menu.
“It makes sense for me to go into Charcoal Chickens, and I reckon this is one of the best and most juicy options in all of Sydney.”
Julian also runs two other restaurants in Surry Hills and recently opened Chatswood store.
Lunch hour or dinner at Butter on busy Marsden Street is a queue over a fl oat of charcoal or fried chicken smell and those who choose a sit-down meal will fi nd a relaxing spot, have a glass of champagne or beer, HipHop and Sneakers.
When order is served, there is no other way but enjoy Butter’s chicken just the way the bird is devoured on the dining table – nab a piece of leg or breast with skin on, dip it in choice of sauces, and savour the fl avour.
If you can’t make it to lunch at Shop 3/140 Marsden Street, Butter Chicken is now on UberEATS and Deliveroo.
Butter Chicken executive chef Julian Cincotta.
Charcoal or fried leg or breast, Butter Chicken’s tenderness and distinct taste is a sell-out.
