Uncut Seafood Delicatessen is a flash fish shop by fourth-gen fishmongers (and siblings) Nic, Jack and Kaitlin Lucas. Described by the trio as “the Fendi of shops”, this luxe spot feels light years away from the average fish’n’chipper. The space is filled with Taj Mahal quartzite from Brazil and brushed brass hardware. A lava grill is powered by volcanic rocks imported from New Zealand.

An open cabinet glistens with ice, whole fish and Tasmanian octopus. At the counter, plump tuna steaks join salmon, snapper and barramundi. A lot of it – bar the Atlantic salmon – the siblings have picked that morning from the fish auction. Grab something to cook at home, or tins of Kin bluefin tuna, house-pickled octopus and local sea salt from the retail section.

Uncut also doubles as an elevated seafood eatery. From the menu, you might order crispy-skinned fillets served with pita bread, family-recipe taramasalata and seasonal greens. Or a focaccia jammed with sauced-up local prawns, lettuce and avo. Take your catch and tuck in on a street-side table.