This fresh concept from the founders of FISHBOWL is a little different from the loaded poke bowls that have become a lunchtime staple in Sydney.
As its name might suggest, FISH SHOP is a "fine-casual" riff on the classic fish and chip shop, with the same sea breeze vibe but slightly more polished offerings on the menu. Led by head chef Joel Bennett, who you'll know from Peppe's, Bistrode, and Three Blue Ducks, the fish is sustainable and the menu is seasonal, healthier than your typical beer-battered flathead wrapped in newspaper, and with a Mediterranean mood.
At FISH SHOP the menu has been crafted for dine-in, takeaway, or order fish to cook at home. Choose from ocean trout, salmon, swordfish, ora king salmon, and market specials, and pair it with FISH SHOP's housemade sauces and condiments. There's also a menu of salads and vegetable dishes like charred cabbage with ginger, shallot, and nori, or carrots with salsa verde, spices, and yoghurt.
You couldn't really claim to be a fish shop without a fish burger, and FISH SHOP's is a standout, drenched in creamy tartare. There's also crispy calamari and fries with housemade tomato sauce.
Where FISH SHOP really strays from your standard seaside takeaway is its snacks menu—which reads more like the bar snack selection at a fancy wine bar. Anchovy toast, trout rillette, appellation oysters, and a daily raw special all feature. For dessert, it's scoops of Rivareno's iconic gelato.
Our top takeaway pick? Pick up a "LUNCH BOX" filled with hot smoked trout, salmon gravlax, or tuna confit with any salad, crostini, pickles, and house-made labneh.
Image credit: FISH SHOP