Source : the age
Fish Butchery in Waterloo, run by Josh and Julie Niland, is the base of their seafood operations, and in a long, gleaming room customers can watch chefs fillet, bone, dice and cure myriad ocean treats for their restaurant and retail.
A three-metre-long fridge flanks one side of the butchery, loaded with take-home meals such as tuna lasagne, swordfish empanadas and Murray cod quiche. Posh relatives to impress in a pinch? The smoked trevalla pie is your friend.
An eight-ish item food menu changes daily, but fresh-shucked oysters are a constant, as is a double-cheeseburger made with yellowfin tuna offcuts for a juicy medley of fats. And those fish and chips? Still cracking, starring red-snapper relative nannygai one visit, and Nelson Bay-caught mirror dory the next.
Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.
