PROFILE BY BEST RESTAURANTS
If you are angling for the average fish and chip feed then take your tackle elsewhere!
Fish from "the old school" are still guaranteed to be caught here, such as whiting, flake and butterfish. Fried fancies include potato cakes, dim sims and seafood sticks; or pay homage to the stalwart of Aussie fast food and "go a Chiko Roll". This boutique take-away has grown from an iconic big fish in the local waters of Adelaide to being called our country's best; it now stars in an Australian tourism documentary shown on international airlines. With produce such as plump Tasmanian scallops, succulent New Zealand mussels, Atlantic salmon and majestic South Australian king prawns; Fish out of Water rides waves ahead. Watch owner/chef Andrew Lolic at the grill and you will appreciate his respectful treatment of ingredients – a gem from the sunken treasure of skilful seafood cookery.
His talent is put to good use on seasonal specials such as tuna steak, snapper, barramundi, pacific dory and flathead. Gourmet packs can be made up with these beauties and your choice of three tantalising salads. Locals often grab a tub of the popular potato and bacon salad (boasting whole egg mayo) to graze upon while window-shopping along the fashionable King William Road. The "Vicious Burgers" have attracted a fanatical following and are best enjoyed at one of the retro tables within. Choose your cheese (bocconcini or Jarlsberg) and have it added to a burger of chicken breast fillet, cevapcici spicy sausage or char-grilled fish. Vegetarians are appeased with falafel, marinated eggplant and kalamata olives. I brought my seafood bounty home and enjoyed it with a bottle of South Australian wine. In the ocean of fish and chippers, Fish out of Water is a prized catch.