Seafood sustainability is becoming more central to our collective thinking, thanks to the efforts of organisations such as the Australian Marine Conservation Society. As we continue to consume more seafood than we domestically produce, with most of our supply sourced overseas, it is restaurants like love.fish that must continue to lead, inspire and educate others in seafood sustainability.
Titled ‘the fish bar with a green heart’, love.fish, which is owned and operated by Michael Milkovic and Michel Grand-Milkovic, focuses on providing quality seafood from ethical and sustainable sources, with the menu varying depending on seasonality and availability of local produce.
Within the minimalistic interior a blackboard stands at the back wall, scribbled with ‘the fish we love’ and featuring local tiger flathead, Palmers Island mulloway and many other varieties sourced from environmentally responsible and sustainable fisheries.
To start, sample the panko crumbed southern calamari, complemented by a daily special, such as crumbed NSW leatherjacket fillets with shaved fennel and blood orange salad, and finish with the alluring banoffee pie with banana and chocolate. Other inspiring initiatives of love.fish’s sustainable philosophy include the conversion of organic food waste into green energy and fertilisers, biodegradable packaging as well as the use of the accredited renewable energy, Green Power.