Charcoal Fish, Josh and Julie Niland’s Rose Bay takeaway joint, is far from your regular fish’n’chipper. It’s the spot to get butterflied mackerel and yellowfin tuna cheeseburgers, salt-and-vinegar potato scallops and potatoes roasted in fish fat. And the signature Murray cod and gravy roll, often seen being devoured by visiting celebrities. But closing time has been called, and Charcoal Fish’s final day of trade is this Sunday, March 31.

In a statement, the Niland team noted the “variable seasonality” of the harbourside location was a contributing factor to the decision. The couple has also been busy of late, opening Fysh in Singapore late last year, while readying to open The Grand National Hotel in the coming months.

The 1890 Paddington pub – on the corner of Elizabeth and Underwood Streets – will house a larger 45-seat St Peter, the seminal fine diner, along with a casual-leaning bistro for à la carte dining. The new space will house a larger kitchen, too, with a woodfired grill and space for whole-fish butchery. The outpost of Fish Butchery nearby – opened at the Paddington end of Oxford Street in 2018 – will no longer be needed. Its final day of trade will be Sunday, March 31. Fish Butchery Waterloo will remain open.

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Staff from both Charcoal Fish and Fish Butchery Paddington will take roles in the couple’s other acclaimed venues – Petermen, St Peter and Fish Butchery Waterloo – “where possible”. All Charcoal Fish vouchers can be spent in other venues.

Whether the likes of the cheeseburger and that hefty gravy-drenched roll will be appearing anywhere else, our money’s on the casual dining room in the soon-to-come Grand National.

The final day of trade at Charcoal Fish and Fish Butchery Paddington will be Sunday March 31, 2024.