Overview
Sourcing restaurant-quality takeaway is a tall order at the best of times. The team behind Paddington favourite, Saint Peter, has changed that with their Rose Bay venture — Charcoal Fish.
The seafood equivalent of your neighbourhood charcoal chicken shop, co-owners Josh and Julie Niland reinterpreted the Aussie family takeout tradition with restaurant-quality dishes, all available to go.
Charcoal Fish's menu features Aquna Murray Cod from Griffith, a sleepy regional town in the NSW's northwest colloquially known as the food bowl of Australia. The cod has been specifically chosen for its grill-ablity and stability in transit — each cod is in for a 6-hour journey from home to Rose Bay. The Aquna Murray Cod also gives the Nilands the ability to use 92 per cent of each fish, in line with the same nose-to-tail philosophy at Saint Peter.
Gravy is extracted from fish heads, frames and fins — and lathered over floury rolls stuffed with boneless cod fillets, stuffing and crispy skin. Rotisserie whole cod, grilled cod collars served with fermented tamarind hot sauce, and a unique cod fat caramel ice cream are just some of the other menu highlights.
The star of the show at Charcoal Fish is butterflied, boneless cod cooked over smoky charcoal. Available as a whole fillet, half, quarter or single, it gives families in all shapes and sizes the perfect weeknight option. A rotating selection of salads and chargrilled veggies, along with a permanent rotisserie cod, cod skin, lettuce, avo and charcoal tomato salad rounds out the elevated takeout options.
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