3 New Sydney Fancy Fish & Chip Restaurants We Love

By Yvonne Lam
26th Jun 2018


There’s plenty of fish in the sea (hello Tinder), and plenty of fish restaurants in Sydney. Our eateries have been doing some exciting things with produce from under the sea, and oh my cod, they’re delicious. Here are three new fishy restaurants in Sydney that we’re loving right now. 

Fich At Petersham


Two ex-Bennelong chefs opened this fancy fish-and-chipperie in May, combining your classic fish and chip takeaway with upmarket restaurant vibes. Jose Silva (owner of Sweet Belem, aka Portuguese tart heaven) and Manny Paraiso opened their doors in Petersham, doing quality versions of your fish and chip classics, as well a balcahau burger, made with Portuguese-style dried and salted cod. Their sit-down restaurant is modern and slick, slinging excellent grilled Ora King salmon, poké bowls, and crispy fried school prawns. Get some of those omega-threes into ya.  

Cod’s Gift 


Cod’s Gift is bringing the sea to the Hills. The owners of fave local cafe Wolfe and Co. have opened a new restaurant serving seafood that’s fresh, Australian and sourced sustainably. They’re not afraid to get a little creative—there are rock lobster doughnuts and oysters topped with ponzu gel and finger lime on the restaurant menu; and well-done fish and chips (grilled or fried, and with hand-cut chips and herby tartare sauce) on their takeaway menu. Finally (or is that fin-ally?), Dural locals have a really good fish and chipperie they can rely on. 

fish and chips

Fish Butchery 


Josh and Julie Niland’s Saint Peter restaurant has already been winning Sydney over with their gill-to-tail fish dinners and luxe seafood brunches. In April, they opened Sydney’s first fish butchery, a boutique fishmonger trading in high-quality Australian fish that’s cut and prepared to order. Instead of displaying fish on mounds of ice, they’ll be dry-handled and hung in a static cool-room. Plus, staff are on hand to encourage customers on cook a wider variety of fish—if you’ve never cooked with albacore, wild cobia or hapuka, they’ve got the know-how and the low-down.

Want to warm up with a winter roast? You'll need this

Image credit: Hero | Grace Smith, Cod's Gift | Supplied

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