Charcoal Fish is set to open at 670 New South Head Road, Rose Bay in late June.
Time Out says
The couple behind Saint Peter and Fish Butchery are opening up a takeaway-only fish joint that's bringing it back to basics
It's 2021, and the fish and chip shop is not what it used to be. From Bondi's cool-casual Fish Shop, to Sydney's wunderkind of fish cookery Josh Niland's take on the favourite at Saint Peter and the more low-key Fish Butchery, the beachside classic has undergone a revamp in recent years.
Adding to that line-up is another newbie from Josh Niland and wife, Julie, who will riff on the old-school fish and chip joint in their new Rose Bay digs. Charcoal Fish will draw inspiration from wholesome family meals and the low-fi comfort of suburban charcoal chicken joints.
"Our mission is to make restaurant-quality, charcoal-grilled Australian fish accessible to everyone. We have taken away all the hesitancy associated with a fish meal – fishy smells and pin bones are a thing of the past," said the Nilands in a statement. "There has never been a simpler way to get fish on your dinner table (or beach towel)."
Just don't expect the pick and mix of varieties you'd get at an ordinary fish and chip shop: at Charcoal Fish, the Nilands are only serving one kind of fish, and that's sustainably farmed Murray cod by Aquna sourced from Griffith in western NSW. Knowing them, though, that won't be a limitation on their creativity.
Expect butterflied and charcoal-grilled cod fillets in quarter, half or whole portions as the main offering; as well as pickled cod in bread rolls, poured over with gravy also made from heads, frames and fins. You'll also be able to get fish collars with tamarind hot sauce; seasonal salads; charcoal-grilled vegetables; and even a Murray-cod-fat caramel ice-cream made with rendered fish fat.
So, why the Murray cod? According to the Nilands, it was picked for its sweet flesh and ability to travel well. Josh, who has pioneered whole-fish cookery techniques to reduce waste, is also interested in the cod for the fact that 92 per cent of it is useable as food. At Charcoal Fish, as in their other restaurants, sustainability will be a core value.