Every once in a while we think, what more could we do with a burger? This time, we’ve smashed it!
Introducing the Coq au Vin: chicken thigh marinated for 24 hours in orange, toasted peppercorn and coriander seeds, rosemary & thyme. It is then fried and topped with crispy fried shallots, garlic aioli, frisse salad, bacon and red wine jus on a delicious brioche bun.
Not feeling the meat? Say hello to our Faux au Vin, the Coq au Vin’s vegan cousin: crispy portobello mushroom fried in panko breadcrumbs, topped with Rubies in the Rubble mayo, THIS vegan bacon, frisse salad, crispy fried shallots and a vegan red wine jus on a vegan brioche bun.
Somehow they taste even better than they sound, and they’re available for the next 6 weeks only so get them while you can!