At Ol’ School tables are stocked with bottles of malt vinegar and hot sauce. Complimentary pickles, citrus and salt flakes are part of the table service, and everything but the ketchup is made in-house.
Maris Cook, who is a partner in the South Brisbane restaurant with fellow Hello Please; operator Daniel Ward; head chef Jesse Stevens; and Standing By Company’s Trent Barton are behind the eatery.
Housed in the Mirvac Art House development just around the corner from Fish Lane, the space combines timber tables, blue hues and concrete.
The menu is concise and practical. There’s no need to fuss over which fish to order; there’s just one choice and it comes crumbed or battered, with chips or salad. The fish is whatever is best that day. Perfect hand-cut chips are served on greaseproof paper. Other dishes include a truffle chip butty (chips and truffle mayo in a milk bun), a calamari butty, dim sums and fish tacos. You can also opt for a $35 per person shared feast.
A short wine list features nothing over $13 a glass. Beers such as Pirate Life, Bintang and PBR come by the bottle or can. Cocktails are individually prepared in bottles and brought to the table with a glass of chiseled block ice and citrus garnishes.
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