Mosey along Fish Lane, and you'll find everything everything from rib shacks to Vietnamese cuisine-slinging shipping containers. Wander around the corner, and you'll now find fish and chips. While Ol' School mightn't have scored the ultimate South Brisbane street frontage for selling seafood, they're pretty close — and their old-meets-new menu, digs and approach promises to impress.
The latest venture from Hello Please's Daniel Ward and Maris Cook, plus design studio Standing By and ex-Pier (Rose Bay) chef Jesse Stevens, Ol' School wants to hark back to retro-style fish and chipperies from days gone by, while adding some modern touches as well. "We're just some guys that want to cook you some really good fish and chips, served up with nice drinks," explains Stevens.
Open since the beginning of 2018, that means a menu filled with the ocean's finest, as freshly prepared with old-school flair and served on greaseproof paper, all in a place that offers table service from Tuesday to Sunday. While you'll never just take a number here, takeaway is also available from Friday to Sunday.
Food-wise, patrons can tuck into fish, obviously, as well as thick-cut fries served with salt, malt vinegar or lemon; potato scallops; and crusty bread for making-your-own chip butties. Or, they can opt for prawn cocktail rolls, fish tacos and the old favourite that is the fisherman's basket. A selection of salads will be available as sides, while desserts include ice cream sandwiches and lemon tarts. As for beverages, prepare to sip on wine, beer and a range of cocktails.
Find Ol' School at 58 Hope Street, South Brisbane, or check out their Facebook page for further details.