Fish Butchery Waterloo

Chef Josh Niland is best known for his hatted seafood restaurant in Paddington, Saint Peter. But he also makes arguably the best fish and chips in Sydney, and this outpost of his Fish Butchery brings the takeaway favourite to Waterloo. During the week it’s closed to the public and operates as the home of fish production for his restaurant. On weekends, it serves up top-notch takeaway, ready to cook meals and expertly prepared fish, alongside a few tables for diners who prefer to eat in. Don’t expect white tablecloths and fine china – everything here is eaten from a cardboard box or paper bag. As well as the classic fish and chips (made with a different fish every day) there’s a yellowfin tuna cheeseburger, swordfish tacos and freshly shucked oysters, as well as fancy salads and potato scallops. All the fish is sustainably and responsibly sourced, which means the prices are higher than your average chippy, but the food is restaurant-quality. Fish Butchery is licensed, serving a small selection of local wines and beers, as well as soft drinks and kombucha.