love.fish Barangaroo

Features

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Seafood

Where else in Sydney can you get abalone crumbed and fried into a schnitzel? What about a sustainably harvested purple sea-urchin served live with malt-crust bread and lava salt? Nowhere else but love.fish Barangaroo.

The waterside restaurant and bar is the second venue from Michelle Grand-Milkovic and Michael Milkovic, following their ground-breaking sustainable seafood eatery by the same name in Rozelle. A lot of what made the Rozelle site book out every night has been brought to Barangaroo: a focus on sustainability, simple cooking techniques applied to quality produce, and a dedication to Australia’s lesser-known edible sea creatures.

Everything else has been upgraded. The 100-seat design by Anthony Gill seamlessly fits into the sleek, semi-corporate Barangaroo waterfront. The progressive bar serves Australian-only drinks (including some impressive, seasonal cocktails), and the menu includes a few non-seafood dishes, such as pasture-fed lambs, and beef from Riverina NSW and Bannockburn chicken.

But really, it’s all about that ethically sourced seafood. Line-caught Spanish mackerel is chargrilled. Hawkesbury river squid is fried, salt-and-pepper style, with chorizo powder; and black turban snails are made into a black-bean ravioli.