Fish Butchery Waterloo will change into a crucial nexus for Nilands’ rising hospitality empire. It’s twice the dimensions of its predecessor, permitting Nilands to centralize its fish storage and preparation, and maximize the all-inclusive seafood philosophy that underscores the menus at flagship restaurant Saint Peter, and fish and chips for put on. Charcoal fish.
There are plans to put in customized dry-aging walk-in coolers for his or her fish merchandise and two giant marble workbenches for patrons to look at the Fish Butchery employees at work.
“We wish to create an area the place we are able to make higher use of the alternatives inside every fish,” Nilands stated in a joint assertion.
“The kitchen can even change into a beautiful coaching floor for our employees to grasp their very own fish butchering abilities and assist us proceed our mission to make sure that no a part of the fish goes to waste.
“We wish to use our collective information as a crew and proceed to lift the bar for using fish in Australia.”
As in Paddington, prospects at Fish Butchery Waterloo will have the ability to buy freshly ready fish and shellfish, in addition to fish charcuterie, quite a lot of ready-to-cook objects equivalent to albacore lasagna and ahi tuna burgers, in addition to frozen and freshly shucked oysters.
There’s additionally a meals menu: swordfish al pastor tacos, shrimp scorching canines, that Double Tuna Cheeseburger and a Sizzling Smoked Kingfish Reuben Sandwich.
And with preparations underway for his or her second fish butcher store, the Niland empire is increasing in additional methods than one: the couple have simply welcomed their fourth little one into their rising household.
965 Bourke St, Waterloo, New South Wales