Wulugul Walk, 7/23 Barangaroo Ave
02 8077 3700
Along the waterfront precinct of Barangaroo is a restaurant that maintains a close connection to the sea. love.fish is just what you’d hope – a restaurant that celebrates all things seafood in a unique and beautiful setting.
love.fish first opened in Rozelle in 2010, before opening a second venue across the water in Barangaroo in late 2016. The creative concept – courtesy of husband and wife duo, Michael Milkovic and Michelle Grand-Milkovic – embraces the pair’s ethos of celebrating sustainably sourced Australian seafood.
Head Chef, Jason Black, shares the love.fish philosophy, championing and showcasing what’s possible with sustainably driven, Australian seafood. Jason is well known within Sydney’s food scene, having worked with Star Casino, Icebergs Dining and most recently as head chef at The Bathers Pavilion.
Australia has some of the best fisheries management in the world and sourcing locally caught seafood helps support the venue’s high standards. love.fish selects the highest quality fish from Australian and New Zealand waters, reducing its ecological footprint by considering food miles and lesser-known fish species.
love.fish takes seafood offerings to the highest level with a large selection of oysters, raw fish, whole fish, platters, crustaceans and daily specials to enjoy at the waterfront venue. Raw offerings include a selection of Australian oysters, served with sparkling rose jelly or cucumber verjuice. Lime tapioca complements a snapper ceviche while adventurous diners can try the live, hand-dived purple sea urchin, served within a day of harvesting.
Small plates feature Patagonian toothfish with mushroom custard and dashi broth, while those who enjoy a bit more spice will find it hard to go past Hawkesbury River Loligo squid with chorizo powder and wasabi aioli.
The ‘from the sea’ section of the menu highlights the top offerings from all over the country, indicating which region each protein has come from. You’ll find tiger flathead from New South Wales, barramundi from Western Australia and Hiramasa yellowtail kingfish from South Australia. Each offering is cooked simply and to perfection, allowing the true flavours to shine.
Pair any of these offerings with a selection of sides. Heirloom carrots are served with nori and ginger, while cauliflower is cooked three ways and served with bitter orange miso. While love.fish does focus on seafood, there are options from the paddock too – think pasture-fed beef or lamb, all chargrilled to perfection.
Just as the fare showcases Australian produce, the bar also champions local offerings. Restaurant and Bar Manager, Jaime Pagano, has created seasonal cocktail offerings, a wine list that focuses on organic and minimal intervention wines and a completely Australian back bar.
Complementing the love.fish ethos, the design takes full advantage of the sea with a stunning 16-metre-long recycled glass frontage with giant sweeping curves. This eye-catching feature is paired with textural elements such as black steel, brass, glass, ceramics and spotted gum, creating a light open space with strong lines.
love.fish pairs a philosophy for sustainable, locally sourced seafood with exceptional culinary talent and a beautiful waterfront location. The result is a dining experience that will have you appreciating our island home.