Brady’s Fish is the latest venture from the Gold Coast-based, British-born chef and restaurateur behind Pigs & Pints and Samphire Bites, James Brady.
Brady opened the new UK-style eatery beneath the Q1 building, with Samphire Bites vacating the space to relocate to Broadbeach, on Wednesday 8 June.
Brady’s Fish offers ethically sourced fish from sustainable waters and farms in Australia and New Zealand, alongside hand-cut chips and a selection of traditional English puddings.
The venue takes its name and inspiration from the Wandsworth, London restaurant, where Brady started out filleting fish under the tutelage of his uncle at age 15.
Brady went on to train under executive chef Paul Gayler at the Lanesborough Hotel in London, then worked across Europe before moving to Australia, where he worked at Melbourne’s Vue de Monde and 3 Station Pier.
“It has been nearly 20 years since I worked at Brady’s in London, and it’s always been in the back of my mind to do something like that back in Australia.
“From what we have seen over the last few months, while the local dining scene has certainly evolved and is becoming more sophisticated, people do not always want that fine dining experience.
“Our philosophy is to let the fish be the hero. We keep it very simple – we buy the best fish we possibly can, and from there, we just cook it really well with minimal interruption.
“The restaurant will run out of fish every day – each morning, we will bring in beautiful, fresh, local fish, then when it’s gone, it’s gone,” Brady said.
Chef Andrew Morgan will manage the kitchen and execute the menu, which currently comprises gold band snapper, Northern Territory barramundi and John Dory, as well as chargrilled tuna and roasted salmon fillet.
Non-seafood options include chargrilled ribeye with gravy, and wild mushroom gnocchi, while dishes designed to be shared include whole locally caught chargrilled snapper with tomato, onion and basil salad and fresh black lip mussels in a white wine and cream sauce with freshly baked bread.
Entres include baked camembert and crispy tuna sliders. Freshly shucked oysters served natural with house-made sauces and fresh lemon, and tempura with wakami and wasabi, will be available for those dining in.
The range of English puddings include golden syrup sponge, apple crumble or chocolate lava cake served through the winter months with either custard, cream or ice cream.
The venue is fully licensed, serving a selection of wines and lager or cider on tap, while most of the menu is also available for takeaway.
Brady’s Fish is now open for lunch Wednesday to Saturday 12pm–3pm and dinner Tuesday to Saturday 6pm–10pm.
