PROFILED BY DE GROOTS MEDIAFish ‘n’ chips has gone gourmet. Forget the soggy sticks of potato and uninspired, unidentifiable fish of your local takeaway joint; here it’s all about super-fresh fare and fine surroundings. Fish comes dressed up to the nines and finds the perfect partner in a glass of wine. Tall tables are crammed into the small space, where the open kitchen emanates aromas tempting enough to lure the gulls from Bondi. Stephen Hodges took over Fish Face in 2003, bringing his cheffing magic to the kitchen and a horde of devotees with it.
Fish Face has been filling diners to the gills with Chef’s Hat-winning prowess and is a popular spot for locals and foodies alike. Every night of the week the high wooden tables are filled to capacity – making the 34 available seats prime Sydney real estate. Book your spot between 6pm and 7pm, or be prepared to add your name to the waiting list. Make a selection from the “Fish Face Favourites” page in the menu – a collation of the last five years’ most popular dishes. Blue eye trevalla rests on potato scales with roast beetroot and horseradish cream, or try the Petuna ocean trout with mushrooms and leeks in filo pastry served with sorrel sauce. And, of course, what’s fish without its fresh, chunky potato chips – a Fish Face specialty. Hodges’ menu changes with the seasons with an ever-present focus on freshness. Bring your own bottle or choose from the wine list to form a very special union of the grub and the glass. But if all the Fish Face stools are taken, simply do as the locals do and take your fish ‘n’ chips down to the beach.
Lauren Barker