love.fish

To say that this elegant little seafood bistro is a fish bar - with its marbled fish-scale kitchen exterior, Thonet chairs and plentiful sidewalk seating - is a bit like saying Banksy is a doodler. Sustainability underlies everything: fish are wild and line-caught or hail from sustainable land-based fisheries, and are never frozen (prawns excepted). The ethos extends to operations. Cooking oil is repurposed into biodiesel, food waste goes to green energy, lights are eco-friendly LED, and takeaway cutlery biodegradable. A recycled-paper menu features 10 fish types, simply cooked, from battered and fried NSW flathead to a grilled WA barramundi fillet. It's all done well, but won't necessarily set fins aflutter. For more excitement, try entrees such as intriguing, flash-fried pencil squid with pickled shavings of green mango, or oh-so-crunchy polenta chips, dipped into tonnato-like tuna aioli or a shot glass of tangy tomato jam. Plentiful vegie sides such as brussels sprouts leaves tossed with bacon and almonds add extra personality. And $20-ish mains? Totally sustainable.