From the minds of the wonder duo Josh and Julie Niland comes Charcoal Fish, an up-and-coming Rose Bay eatery inspired by the charcoal chicken shop model which would allow customers to walk in, purchase quality coal-grilled fish, and walk out, avoiding the “fishy smell” that naturally permeates the kitchen after cooking.
The restaurant’s menu will feature Aquna Murray Cod brought in from Griffith, NSW — a fish known for its sweet white meat that remains juicy after grilling, all while maintaining a crisp outer layer of skin. The fish has also been chosen as 92% of it is used in cooking, falling in line with the restaurant’s zero waste policies.
According to their website, the Nilands have always championed diversity in the fish that they use, however Charcoal Fish intends to be dynamic and diverse with one particular kind of fish. The result is the same fish being used in a variety of ways to create new and exciting meals, snacks, and condiments. Gravy will be created from cod heads, frames and fins, and a variety of Murray Cod dishes such as salads and roasts will also be available.
The Nilands, who co-own Saint Peter and the Fish Butchery in Paddington, obtained the site in Rose Bay after purchasing a closed restaurant. Their development application for alterations worth $77,000 have been approved by the Woollahra Council.
Charcoal Fish is scheduled to open in July 2021 at 670 New South Head Rd, Rose Bay. For more information, visit their website here. Follow their Instagram page for the latest updates and announcements concerning the restaurant.