Melbourne’s Paper Fish brings modern fish and chips to South Bank
Fish and chips are back, and we are certainly not mad about it – especially because the classic takeaway treat has been given a fancy makeover of late. The newest kid on the block comes from the same team as Stokehouse Q, which has brought St Kilda’s ever-popular Paper Fish north to South Bank.
In St Kilda, Paper Fish began as a seasonal kiosk – after all, Melbourne winters don’t really lend themselves to fish and chips by the sea. Up here in sunny tropical-climate Brisbane, however, it made sense for the Van Haandel Group (Stokehouse, Stokehouse Q, Fatto and more) to evolve the concept into a permanent year-round fish and chippery. Much more than a simple kiosk, Paper Fish has settled in on Little Stanley Street, where you can take away your meal to bask in the sun, or dine in over a bottle of house wine. And where better to do that than a stone’s throw from Australia’s only inner-city man-made beach?
Choices at Paper Fish are pretty simple – two beers (Balter and Peroni Red), two wines (house rosé or pinot grigio), two kinds of battered fish (barramundi or blue grenadier, plus salmon if you prefer grilled). All fish is locally sourced and as fresh as it can be – you won’t find frozen cod fillets here. Crinkle-cut chips with secret seasoning, which you can get in a cone for just two bucks, are the ideal accompaniment, as well as sweet potato fries, Japanese potato cakes, and cucumber, Greek or Caesar salads. Tacos packed with snap-fried spiced fish or coconut prawns and zesty fillings, calamari rings, and crunchy fritto misto also feature. Continuing with the endless-summer vibe, Paper Fish pours granitas of limonata, watermelon and mint, and Campari and blood orange, plus a daily special, all of which you can spike with a splash of gin or vodka.
For Paper Fish’s opening hours and contact details, head to our Stumble Guide.
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