Paper Fish is Stokehouse’s beachfront fish-and-chips kiosk.
Ollie Hansford, head chef of Stokehouse Restaurant upstairs, has created the menu for Paper Fish. Beyond classics such as chips (crinkle cut with house seasoning), fish, salads and sauces, there are coconut-prawn tacos; semolina-dusted calamari; a cone of fritto misto (mixed fried fish); and kingfish wings sprinkled with togarashi (Japanese spice mix).
There are also two types of potato cake: sweet potato and one made in a Japanese style. Potato is mashed and mixed with cooked veggies and then fried in a light, tempura-style batter.
For drinks there are three types of wine-in-a-can (sparkling rosé, sparkling moscato and white); Balter beers; San Pellegrino sodas; and house-made granitas, to which you can add an optional shot of gin or vodka.
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