Fish Butchery

Fish Butchery WaterlooSeafood$The gold standard in battered fish and bronzed spuds.World-renowned seafood chef Josh Niland and partner Julie are determined to show that fish can do anything meat can do, but often better, and usually more healthily. Their Fish Butchery in Waterloo is the base of their seafood operations, and it’s here that the 2024 Chef of the Year puts his pioneering fin-to-tail philosophy into practise. In the long, gleaming butchery, customers can watch chefs fillet, bone, dice and cure myriad ocean treats for their three-hatted restaurant, Saint Peter, as well as the retail offering.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. 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.Restaurant reviews, news and the hottest openings served to your inbox.Sign upFrom our partners