Second Hot Chicken Project opens in Anglesea, with a fishy twist

Aaron Turner's Nashville-style hot chicken is heading to Anglesea.
Aaron Turner's Nashville-style hot chicken is heading to Anglesea. Photo: Gail Thomas

Igni chef Aaron Turner's second Hot Chicken Project on Thursday brings more than just Nashville-style hot chicken to the people of Anglesea.

Alongside wings, tenders and fried chicken skins, the spin-off from his Geelong chicken and natural wine restaurant has an off-menu "spicy fish project".

"We're keeping true to the Hot Chicken format, but we also want to make use of what's around down here," says Turner. That means five or six seafood items, informed by what comes in that day – think mussels, calamari, whiting and crabs cooked in Turner's signature spice mix. "We'll take it as it rolls in," he says.

Turner gutted the ground level of the dome-shaped Four Kings building, at the start of the Great Ocean Road, before installing a long copper bar and seating along the windows with views of the beach.

To eliminate bottle waste, drinks are mostly only available on tap. Ten beer taps and two wine taps have been installed along the bar; the wine taps will feature wines made especially for Hot Chicken Project by boutique producers such as Vinteloper and Latta Vino.

Although Anglesea is a summer destination, the plan is to open daily from noon until 9pm, even in winter. "We don't know what winter will bring," says Turner, "but we'd like to keep opening hours the same."

During the warmer months, the outdoor seating area will be used for summer parties and events, including one on Australia Day.

Open daily noon-9pm.

143a Great Ocean Road, Anglesea, thehotchickenproject.com.au