Let’s address the chicken in the room. At Paper Bird, Bannockburn Free-Range Chicken is carved up (yes, you get the whole bird) and brined on the bone in a salty and acidic combo of shrimp paste and buttermilk. It’s battered and fried until dark golden and seriously crunchy, served with cubes of refreshing pickled daikon.

But it’s not all about the chicken here (which is of cult proportions and available from midday). Launching in the former site of the Potts Point Bourke Street Bakery, the restaurant comes from the team behind Redfern favourite Moon Park – wine guy Ned Brooks and chefs Ben Seers and Eun Hee Han. It’s an all-day eatery and the breakfast offering has already cemented Paper Bird as one of the most Instagrammed hotspots in Sydney.

Breakfast is an Aussie-Asian mash up, think avo on toast dressed up with sesame and coriander, while scrambled eggs are served with thick-cut char siu bacon. Hash browns with chilli ketchup, Single O coffee and the option to take home a Xi’an style cumin and lamb sausage roll means this newcomer fits right in.

After midday, the menu segues into a sophisticated lunch and dinner offering delivering Asian-influenced dishes that traverse Korea, China and Japan. The inventive menu and easygoing space makes this a surefire new local for the insatiable Potts Point crowd.

Must eat dish: the fried chicken
Instagram: @paperbirdpottspoint