Smallfry Seafood is the local fish ‘n’ chip shop you loved as a kid, scrubbed up a bit; it feels more like a tapas or yakitori bar than a corner takeaway, and it’s serving fresh, simple seafood.
The Japanese dining influence runs through the venue – from Asahi on tap to the bottles of mirin, soy and Kewpie mayonnaise behind the bar, and the noren (a traditional Japanese door curtain) displaying the kenji letters for “seafood”. A traditional Aussie curtain (made from strips of transparent PVC) hangs in the entrance, for a touch of bogan-chic.
Ingredients are delivered daily, such as Coffin Bay oysters and Port Lincoln kingfish. Scallops are from Japan because they’re bigger than those farmed here.
Pickled-ginger coleslaw accompanies the karaage chicken burger. It’s cleaner and less creamy than expected, with good bite. There’s Long Island chowder, NYC Lobster with herb butter, sashimi, burgers and battered or grilled fish – served with chips or rice.
The familiar decor of suburban fish ‘n’ chip shops has been replaced with timber cladding and oyster-shell tiles. The booth and central tables are made from cool grey-blue cement, speckled with glass fragments.
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