Fish Butchery Waterloo

Josh Niland is one of Australia's most impressive chefs—and his mastery of seafood and sustainable practices have earned him global acclaim. Fish Butchery is where you can catch a glimpse of this visionary's work.

Twice the size of the OG Fish Butchery in Paddington, at Waterloo there is more opportunity to immerse yourself in Niland's fish philosophy, while doubling as extra space for the chef and his crew to do what they do (like dry-aging fish with custom-built cool rooms).  

At the big Fish Butchery, you'll be able to shop "fresh seafood, a selection of our fish charcuterie, premium frozen produce, as well as ready-to-cook items inspired by our time serving Mr Niland at Home during lockdown," explains Niland.

You'll also find shucked-to-order oysters, hot pies like Yellowfin Tuna meat pies and Murray cod sausage rolls, and a dine-in/takeaway menu stacked with fish and chips, crispy potato scallops. Niland's double tuna cheeseburger, swordfish tacos al pastor, and king prawn hot dogs. 

There'll also be a smoked Murray cod, streaky bacon, and gruyere quiche Lorraine, a coral trout coronation sandwich with vadouvan Mayonnaise, and a Muffuletta with tuna bresaola, salami, and Mortadella. 

"Our priority at Fish Butchery is to bring tangibly delicious outcomes to the otherwise perceived 'waste' of a fish," says Niland. "The idea is to use fewer varieties of fish but use the species in its entirety. If we insist on continuing to consume only half the fish, there will be no fish left in years to come, regardless of how 'sustainable' they are."  

"The issue of fish wastage should not be in the hands of the consumer; it is in the hands of those who catch, prepare, and sell." 

Fish Butchery Waterloo is due to open Thursday 3 February, with retail and takeaway available only. Dine-in is due to launch in March. 

Image credit: Josh Niland