Josh and Julie Niland's eastern suburbs-based seafood empire is slowly creeping inland, with an offshoot of the couple's Fish Butchery to open in Sydney's Waterloo next January.
Fish Butchery Waterloo will slide into 965 Bourke Street, on a busy strip not exactly overflowing in high-calibre food neighbours. But championing unfashionable arterials has become something of a specialty of the Nilands, who have successfully launched on Oxford Street and New South Head Road.
With the upmarket Saint Peter restaurant, original Fish Butchery in Paddington and recently opened Charcoal Fish at Rose Bay already in their arsenal, Fish Butchery will be the group's fourth venue. And there's some serendipity in the number. "Wee baby Niland number four arrived this week too, a daughter," a spokeswoman for the group chimed.
The new Waterloo operation will be twice the size of the Paddington original, offering retail space as well as dry-aging fish storage and room for Niland to continue his product development and experimentation with top-end seafood.
"We want to create a space where we can make greater use of the opportunities within each fish," the couple said jointly in a statement. "By centralising our fish purchasing, storage and preparation to one location, we will be able to ensure that every part of the fish is utilised across our venues to its maximum potential."
It's a good score for residents of the booming inner-city precinct and nearby Green Square hub, who'll soon be able to buy fresh seafood, fish charcuterie and Mr Niland at Home products, including albacore lasagne and yellowfin tuna kofta.