Josh and Julie Niland’s Fish Butchery has been a Paddington hub since its launch, but the concept has snapped up a new location in the inner Sydney suburb of Waterloo.
It marks the fourth venue for the couple, who began with the acclaimed Saint Peter restaurant before launching Fish Butchery and Charcoal Fish.
The Waterloo venue is located on Bourke Street and sees a focus on retail and takeaway, with the space also becoming the processing kitchen for the aforementioned venues.
“The size of the venue allowed us the space to offer a more streamlined, interactive experience that is visually impactful,” says the couple.
An impressive 13-metre marble counter will serve as the centrepoint of the space with customers able to select everything from fish charcuterie and rock oysters to dry-aged and raw fish from producers including Bruce Collis and Walkers Seafood.
“Our mission at Fish Butchery is to work with remarkable fish caught and handled by extraordinary fishers that care about the details as much as we do,” says the couple.
“By being scrupulous in the variables of fish processing, storage and cooking, a more responsible collective approach is achieved, resulting in a higher standard of fish on our plate.”
Like Paddington, there will be plenty of to-go options available covering a yellowfin tuna belly pastrami sandwich and a smoked scallop mortadella banh mi to a rosemary and garlic fish sausage roll, tuna cheeseburger, Murray cod souvlaki and of course – fish and chips.
Chips, potato scallops and salt and vinegar onion rings are on offer alongside rotating salads and condiments.
A freezer section will be packed with yellowfin tuna lasagna, smoked red gurnard pies and Murray cod fish fingers for those looking for quality and convenience.
The Waterloo location has plans to launch a dine-in offering at some point in March and will also host private events with Josh and the team.
Fish Butchery Waterloo will open from 3 February and trade from 10am until 7pm Wednesday to Saturday and 10am until 6pm on Sunday.
