Profiled by de GrootsThe original Fish Called restaurant, Coogee opened in the year 2000 as Trent Demos’ brainchild. The concept of a fish-monger-restaurant came from his experiences as a chef in Sydney’s seafood restaurants, as well as from the informal street vendors of Asia. The fit out is simple and beachy, with wooden tables and floors you wouldn’t worry about tramping sand on. Behind the glass counter are about 8 different types of fish bought from the markets that morning. You can take them home fresh or marinated, but I suggest having them grilled or barbecued in front of you and eating in.
The barbequed chilli-lime marinated baby octopus is delicious: smoky and juicy all at the same time. Anything in the Balinese marinade is highly recommended, this special concoction of sweet soy and herbs has been on the menu since the restaurant opened. Thai fish cakes are a good option if you don’t feel like a steak-like fillet, and limited sides are available like hand-cut chips and stir fried baby bok choy. Being a beach-side restaurant, Coogee has a few traditional fish ‘n chip shop items that Paddo doesn’t, like potato scallops, battered prawns and creme calamari. Best of all your meal is priced per kilo, so choose a piece of fish to suit your budget if not your appetite.
Sarah Theeboom