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Paul's on Parade

Address
Address:
218 The Parade
Norwood SA 5067
Contact
Contact:
Tel : +61 8 8333 2633
Cuisine
Cuisine: Seafood
Chef
License: Licensed & BYO (Wine Only)
Chef
Price Range: $$$$

Please phone the restaurant to make a booking

Paul's on Parade is one of the old school fish restaurants that still remain on Gouger Street, having barely changed tack since the 1940s. The restaurant's philosophy is "keep it simple" and the emphasis here is on serving generous portions of quality seafood whose natural flavours should speak for themselves. Paul's has a regularly changing selection of unique wines from boutique labels.


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LOCATION
Just five minutes from the Adelaide CBD, The Parade, Norwood is as famous for its café culture and diverse dining options as it is for its high street fashion and home furnishings.

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Oyster lovers who dine here certainly do not mind the extra bivalve beauties added to their serve, and neither does the management, as it quickens supply turnover and promotes freshness and goodwill. Surprisingly though, oysters come only natural or Kilpatrick. Oh well. Chef Philimon is strictly old school, and at the glorious age of 75 has been cooking since the flagship “Paul’s Fish Cafe” threw open its nets in 1946. It thrived in the fish and chip shop mecca of Adelaide’s Gouger Street. Nick’s parents purchased it and established “Paul’s on Parade” in 1986. Many Adelaidians will remember Paul’s Cafe for its retro dining room of laminated tables with paper napkin holders. Personally, I have a special fondness for those kitsch plastic sea creatures that used to be entangled in the fishing net decor of the cafe.

The modern day Paul’s in Norwood has contemporary sculptures that live on the walls. It’s funky metal artwork of all things fishy. A giant squid caught my eye; or rather, I could not help but catch his. Happily, the menu’s calamari is much tenderer than this steely specimen. It comes spiced with paprika or can be found fraternising with prawns, scallops and fish in the “Fruits of the Sea”. Finned friends are of the snapper, garfish and hake school with King George whiting topping the class. Baby barramundi and whole grilled flounder leap out of the specials, or hook some whitebait when available. Homemade Greek dips and salad pay homage to the restaurant’s heritage. The octopus is pickled; which brings us to the wine list – it lifts this fish and chipper to a very respectable level.

Roz Taylor
de Groots Best Restaurants of Australia
- Readers' Reviews
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Paul's on Parade - User Reviews

Andrew:

Rare to get really fresh , local seafood, not cheap Vietnamese aquaculture products, cooked well and simply. Not cheap but top shelf, like home cooked if you're lucky to have great seafood and a good deep fryer, a rare combo nowadaysreview  26/12/2012

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Catty:

Upmarket fish and chips delicious and obviously good quality. Mostly battered/crumbed deep fried and surprisingly small range of seafood. No crab or lobster offerings.review  17/04/2012

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Restaurant Features
Caterer
Cheap & Cheerful
Function for 50-100
Outdoor Dining
Parking
Private Dining Area
Suitable for Families with children
Suitable for Functions
Suitable for Groups of 10
Suitable for Pre Theatre
Suitable for Product launches
Takeaway


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