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love.fish: from ocean to plate, a celebration of sustainable seafood

Dive into a casual and affordable dining experience at love.fish, Barangaroo Wharf, where you’ll enjoy local, seasonal and sustainable produce on a world-class waterfront location.

A setting for seafood

Since first opening their doors in Rozelle in 2010, the family business love.fish has grown and blossomed into a bustling casual dining experience. The restaurant is now prominently placed on Sydney’s new Harbour foreshore precinct, Barangaroo Wharf. The wharf and love.fish have created a partnership due to their shared philosophy and beliefs, with the precinct setting a 6 star Green Star commitment to sustainability. Moving to Barangaroo in 2016 has also allowed a visual representation of their ideas; ocean to plate.

The bright, open-planned bar and dining area welcomes you in and as you take a seat you get to embrace the lavish harbour views. The decor consists of a modern minimalist vibe entailing wooden chairs and tables against a white and grey backdrop with the focus inside on a curved bar, stacked overhead with prominently Australian wines. This Australian seafood restaurant offers no fuss Australian seafood at its freshest and finest.

A love of seafood

love.fish has excited locals and travellers alike with their laidback ambiance and ‘green heart’ philosophy on seafood. The menu is comprised of a variety of sustainable seafood options, cooked simply to let the natural flavours of the ingredients shine. Care and due thought has been taken into the creation of the menu by allowing a wide variety of dining options for guests. Diners can be enticed with raw and cured treats like live Sydney rock oysters, or small plates like love.fish salt and pepper calamari.

Main courses are broken down into shellfish, sea, burgers and paddock options (for the non-seafood lovers). Within each category you can find old and new classics such as crispy skin Tasmanian salmon fillet or a crumbed market fish burger. Diners can also choose from an assortment of “garden” options, such as love.fish renowned Brussels sprouts with caramelised carrots and black bean. Although Brussels sprouts are not most people’s favourite vegetable, this creative food pairing will make everyone want to try them.

The love.fish philosophy

When it comes to sourcing their supplies, love.fish chooses to support other local business who share the same sustainability values. Every item on the menu has been selected with the mindset of supporJng sustainable Australian and New Zealand fisheries and farms. Not only do these countries have some of the highest standards in the world for seafood, shopping local also means food miles are low reducing love.fish’s ecological footprint.

love.fish offers seafood not subject to over-fishing and which line caught or farmed to ensure environmental wellbeing. Not only are the ingredients sourced sustainably but the waste is discarded responsibly. Minimising the restaurant’s waste footprint has been a goal from the start, with recycling and composting a part of their everyday routine. Since moving to Barangaroo they have also had access to the wharfs own water recycling system. Recycling and composting also come into their takeaway packaging. love.fish has chosen to buy 100% sustainably sourced biodegradable containers and cutlery. This move helps reduce landfill waste, protect natural resources and reduce greenhouse emissions.

If you find yourself at Barangaroo Wharf in Sydney and have a hankering for seafood, you should not walk past love.fish. Here you will find a vibrant and welcoming setting with a view over the water and simple yet delicious sustainable seafood. The respect and appreciation for sustainability is imbedded in the love.fish makeup and extends beyond the restaurant, into the sea.

Where?

Website: www.lovefish.com.au

Address: 7/23 Barangaroo Avenue, Wulugul Walk, Barangaroo NSW 2000

Where?

Please check the website for the most current opening hours

Ella Blundell
Ella’s hobbies include breakfast, lunch, and dinner. But when she isn’t thinking about or eating food she can be found learning or talking to people about her passions: tourism and sustainability.