Just months after launching their latest venue, Charcoal Fish in Rose Bay, the pioneering couple behind Saint Peter and Fish Butchery in Paddington, Josh and Julie Niland, have announced their next venture: an outpost of Fish Butchery, opening in January. This time around, the Nilands are shifting to Waterloo, and into a space double the size of its predecessor.

Fish Butchery Waterloo will share the same fin-to-gill ethos as the Nilands’ other venues. Customers can choose from a range of fish-based products, including fish charcuterie and upper-tier frozen produce. It’s also riffing on their lockdown takeaway menu, with fish pies, albacore lasagnes, yellowfin-tuna koftas and burger patties, and more for at-home dinners.

There’ll be oysters shucked to order, as well as a range of hot food such as swordfish-bacon quiche Lorraine, yellowfin-tuna meat pies and Murray cod sausage rolls. Swordfish tacos al pastor, tuna chorizo sandwiches, king prawn hotdogs, fish’n’chips and double-tuna cheeseburgers will be available for dining in or to takeaway.

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As well as offering a host of options for diners, it’s also good news for the Fish Butchery family. The larger space will allow them to house dry-aging coolrooms, which will be used to age fish for Saint Peter, Charcoal Fish and both Fish Butcherys. The theatre of breaking down fish will be on full display, with two marble workbenches occupying the centre of the room.

The original Fish Butchery opened on Oxford Street in Paddington in 2018 and, along with Niland’s fine-diner Saint Peter, has been instrumental in elevating how Sydney eats and thinks about fish. With his focus on lesser-known fish, and lesser-eaten parts of the fish, Niland aims to tackle overfishing and food waste. He’ll be using Fish Butchery number two as a training ground to share his extensive knowledge of our sea and river-dwelling friends.

Fish Butchery Waterloo is set to open in mid-January 2022, at 965 Bourke Street, Waterloo.

fishbutchery.com.au