Forget the supplements. Fish Place is the tastiest way to load up on your omega-3s. Located just a few doors up from El Loco, the corner building looks more like a giant artwork, splashed with a repetition of sardine cans promising "smoked fish".
Adam de Launay, last seen at The Smokehouse, is behind this latest venture. His dad, Stephen, is in charge of the smoker, churning out freshly smoked salmon and ocean trout every day. Stephen is a master smoker, with forty years of experience under his belt.
Fish Place counter seating and blackboard menu
Fish Place offers a casual set-up, with patrons ordering and paying at the counter. The menu is short and sweet. Needless to say, don't expect anything other than seafood.
Fish Place display counter with salad selection
Service is brisk and efficient. Smoked salmon bagels are made to order, with the salmon flaked fresh from the whole side of fillet at the counter.
Smoked salmon, salads and fish pies
Orders seem to be an equal ratio of eat-in and takeaway. If you're eating in, choose from the row of stools along the window ledge inside or outdoor tables on the footpath, otherwise head out the back to the courtyard. It's a hidden oasis of calm and eclectic furnishing, from plants grown in old chests and toolboxes to a table made from a converted ironing board.
Outdoor courtyard with plants grown in old chests and toolboxes
Ironing board table, fishy window, rustic seating and vintage reading material
Hot smoked ocean trout with salad $12.50
On our first visit we try the hot smoked ocean trout, a succulent slab of fish that isn't overly smoky but moist and sweet.
Hot smoked salmon with tomato avocado salad $12.50
The hot smoked salmon on our second visit seems to have had the smoke factor turned up to ten. It's intensely smoky with a heady aroma and a lingering finish on the palate. We can't get enough of the stuff. The flesh is as soft as a pillow.
Smoked salmon bagel with cream cheese, capers and Spanish onion $8.50
The smoked salmon bagel comes in a cardboard burger box, a poppyseed bagel crammed with chunks of smoked salmon, red onion slivers, salty pops of capers and a generous smear of cream cheese.
Today's fish, battered with half chips / half pea mash $12.50
Fish and chips are a winner too. Today's fish is sea bream, and it's a huge fillet coated in a light and crispy batter. The chips are crunchy and the pea mash is buttery enough to keep your tastebuds happy.
Getting your vitamins never felt so good.
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70 Foveaux Street, Surry Hills, Sydney
Tel: +61 (02) 8958 0159
Monday to Friday 10am-8.30pm
Related Grab Your Fork posts:
Surry Hills - El Loco
Surry Hills - Mohr Fish
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3/19/2013 12:20:00 a.m.