Launching on Friday 15 February, One Fish Two Fish will offer a fresh take on the suburban fish shop, combining upmarket seafood with the feel of a local fish ‘n’ chip shop.

Owners Daniel and Amelia Miletic have created a low-fuss and relaxed dining experience, with the menu designed around sections including Old Fish New Fish, Fancy Pants and Don’t Leave Yet.

Daniel Miletic (ex-Fish House) is leading the kitchen alongside sous chef Ryan Wilson.

A range of classic fish and potato combinations are available alongside options such as kingfish sashimi with green nam jim dressing, coconut cream and soft herbs; soft shell crab sliders with coleslaw and Sriracha and lime aoili; and pot-au-feu of tomato and saffron soup with potato, shellfish, prawns and fish served with crusty baguette and aioli. The Quarter Flounder is packed with panko-crumbed flounder goujons, lettuce, cheese and house-made tartare.

A dedicated potato menu includes everything from regular fries, shoestring fries and beer-battered chips to sweet potato scallops and potato bake with nduja sausage. Four salt options are on offer, including Cajun gunpowder.

Red Fish Blue Fish nights will see top local and international chefs dishing up their own takes on luxe seafood dinners, with chef Ben Williamson (ex-Gerard’s Bistro) set to join Miletic in April. A collab with Anthony Healy (executive chef, Kokomo private island) is also on the cards.

The diverse bar offering including house cocktails on tap, as well as a range of beers and wines.

Set in a classic Queenslander, One Fish Two Fish features fresh, lively interiors and an expansive back deck.

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