The Inky Squid
The Inky Squid is far from your run-of-the-mill fish and chippery. In the kitchen is owner and former Taverna head chef Ben Jones, who serves a menu of fun, nostalgic classics served with a modern spin. The trawler-fresh catches are served crumbed, battered or grilled with your choice of crispy chips or salad (or both), or can you can throw a few favourites like calamari rings, lemon-pepper squid and gigantic local crumbed (or fresh) prawns on the side. Milk-bun burgers also feature on the menu, with specialty combinations like local beef patty with scamorza cheese, smoked bacon, crisp lettuce, tomato, beetroot and relish. Though, you’ll want to leave room for some sneaky sweets to finish, because the perfectly crisp cinnamon-dusted pineapple fritters, and deep-fried mini Snickers and Mars Bars are all calling your name. Non-alcoholic Aboriginal beer SOBAH is also on tap – so you can chase your tempura oysters with a few native Pepperberry IPAs and still drive home.