Perch’d

The Verdict

You know a good fish n’ chip restaurant the moment you get out of the car. It should smell like the sea (not like old fish), and the oil should be daffodil gold (not like second-hand Mobil unleaded).

Perch’d gets those things right, and then some. This is fancy fish n’ chips for people who want the good stuff.

Perch’d opened inside an old Queenslander in Coorparoo in late January 2019. It’s the latest passion project from Jen Byrnes and Patrick Laws (the guys behind Martha Street Kitchen in Camp Hill). And just like at Martha’s, there’s some serious attention to detail here.

For starters, the guys make everything in house. The pickles, the condiments, the potato scallops, the hand-cut chips, the crumb. Everything. Byrnes reckons they get through 60kg of potatoes every day (skin on, just FYI).

Expect a rotating menu at Perch’d. There’s usually perch, barramundi and salmon on the menu, plus a few burgers, chips and the usual sides (prawn cutlets etc). These guys aren’t re-inventing the fish n’ chip wheel—they’re just making the ride as smooth as possible. Perch’d is all about fresh produce, done simply.

Our pick? Grab a mate and load up with the Pack For Two: two bits of crumbed fish, regular chips, salad, four bits of calamari, and tartare. Whack on a side of mushy peas (nice little English touch) and you’re still coming in under $40.

Image credit: Grace Smith