Sydney’s Favourite Seafood Chef is Opening a Charcoal Fish Shop in Rose Bay

Sydney-based seafood masters Josh and Julie Niland have turned their attention away from experimental fishy fine dining to the simpler but no less enticing classic fish and chips.

You probably recognise the Niland name from award-winning restaurant Saint Peter and associated high-end fishmonger Fish Butchery. Now, the sustainability-focused pair is launching a new venture in Sydney’s Rose Bay called Charcoal Fish.

What Is Charcoal Fish?

Inspired by the classic Australian charcoal chicken shop, which has seen a boom in recent years, the Nilands plan to produce restaurant quality, healthy charcoal-grilled fish meals for easy, delicious meals for home (or picnics by the water).

In stark contrast to their other venues, where they champion lesser-known species of fish, they’re proud to be using sustainably farmed Aquna Murray Cod from Griffith, NSW. They think it’s the perfect fish for grilling, citing its “sweet, white flesh fish that grills well and its stability for the journey home with the flesh remaining juicy and skin keeping crisp.”

However, in line with their nose-to-tail philosophy that rules Fish Butchery and Saint Peter, they will use 92 per cent of the fish. Once the fillets and collars have been removed for grilling, the heads, frames and fins will be used to make gravy to be served with their rotisserie cod and gravy rolls.

Offal will be sent to the other two venues where it is used for charcuterie, and the fat from the fish will be rendered to be used for the famous Murray cod fat caramel ice cream.

Charcoal Fish will also grill whole stuffed cod over charcoal for the shop's rotisserie cod, gravy rolls, and salad. Portions of butterflied cod are also on the menu served alongside salads, vegetables and chips.

Sustainability at Charcoal Fish

While the menu has been carefully curated and each menu option designed by master chefs to elevate the classic fish ’n’ chip meal, the Nilands are most proud of their waste minimisation principles and their selection of sustainably farmed fish.

Aquna Sustainable Murray Cod was the winner of the 2019 NSW Business Chamber Excellence in Sustainability award, thanks to its environmentally thoughtful practices. Its processing plant diverts tonnes of organic waste away from landfill thanks to partnerships with recycling facilities and pig farmers. Aquan also has an eye on the future, constantly investing in by-product research.

Fifty per cent of the energy used by the company’s Bilbul nursery is provided by solar power, reducing water usage by 50 per cent. Aquna also uses a 100 per cent water recycling system and participates in a state government restocking system that sees the wild population maintained.

When Does it Open?

A fish dinner that’s healthy, delicious and sustainable sounds like a winner, especially with menu offerings such as a double yellowfin tuna cheeseburger, fresh cod salad, charcoal Murray cod wings, classic fish and whole Murray cod. Expect lines out the door when Charcoal Fish opens in mid-June.

Follow @charcoal.fish on Instagram for the latest updates.