This sustainable seafood restaurant in Paddington has an impressive list of awards. It currently holds two chefs hats in the Good Food Guide, it’s been named restaurant of the year by Delicious and Time Out, and chef Josh Niland was named chef of the year by Gourmet Traveller, GQ and the Australian Financial Review. If that’s not enough, it was the only Australian restaurant to make the shortlist for the inaugural World Restaurant Awards in 2019. Sustainability is key and Niland focuses on lesser-known species, a scale-to-tail approach that uses every part of the fish, and works to a zero waste policy. Expect sea urchin crumpets, grouper head terrine, crumbed garfish, and sweet and sour bonito.
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