On a scale from one to the epic I love Love Fish Barangaroo epic point five. And it's not just because the food and services at the seafront restaurant are so good, but because that the restaurant is so green.
The owners, Michelle and Michael, are my new eco hero, as it is about feeding sustainable marine animals and getting all ingredients, even beverages, locally and ethically. In addition, they recycle, prohibit plastic straws and even their removed containers are recycled and biodegradable.
Michelle, which I talked about over dessert, is great.
Did you know that only 20% of seafood eaten in Australia is Australian? That's totally insane. But she says that Love Fish will spend a lot of research effort and definitely support only local fishermen and fishing with sustainable methods. He thinks that while nobody can get it 100% of the time, you should try at least. I think he's right.
Love Fish presents the amazing Aussie produces in the most amazing ways. And the staff are crazy! Everyone is so cool and friendly, especially David, who really cared for me and my mother when we visited them. There was nothing he did not know about the meal, which was useful because it all sounded amazing and I could not choose between everything in the menu. I finally trusted David enough to let him vote. And he bent!
Mom and I started with some raw dishes, because it may be a better way to see how good production is. The first one was Tasmanian ocean trout tartare served with crunchy apple pieces and a big pinch of juju, which is one of my favorite things.
It had the salad stuff (witlof) that stretched like a crown, so I noticed all the trout with the big yuza robes. The fish was soft and creamy, and the apple added fragility, but juzu brought all the flavors together.
We also took a plate of delicious citrus cured fish. It was served with pieces of pink grapefruit and quinoa tabouli, which supplied texture and walnut.
I was afraid we jumped too soon until we started the exercise that sent me to the fishpond. I think the snapper himself was awesome, but he was given the crazy guacamole that was a matter of pure perfection.
How the heck chef could turn the avocado and the cocktail of citrus into this silk green goodness is behind me. The bowl was finished with a spicy flake jalapeno. Boom!
David recommended that we try out special pasta, Meredith Goat Cheese (house made), ravioli with homar bisque, Mooloolaba prawns and fresh basil. Just writing that brings me tears of joy.
FOR GOD. The broth has all these levels of flavor, and the ravioli dumplings were small pillows of the goat's oasis of heaven. Shrimps added another amazing level. I could eat her forever.
Speaking forever, the octopus salt and pepper (Hawkesbury loligo) are the best I've ever had for so long!
Do you know how sometimes a calamar can be as tough and tart as if he was chewing on an elastic band? Not like that. He was light and gentle and came with wasabi mayo and sprinkled with chorizo powder, which gave him a nice touch of taste.
While most people would be prepared for a bill and taxi home at this stage – Mom, amateur, that is, including – I'm just starting out.
I'm not usually big on fried dishes, but I decided to try a slightly broken red crunch. It was light and very sharp and I loved him.
But it was a damp and molten grilled (Cone Bay) barramundi that caught me. The taste was so good that it needed zero improvement, and although the house was made by the aioli that came with it, it was really, really wonderful, we finally cut it.
Since too much food is never enough, we also have a couple of parties to fill the fish. The first of these was a fabulous salad of shaved fennel and pears, and the other was a plate of sprouts with caramelized carrots. Who knew that rose bell can taste this good?
When the time for dessert came, my mom found her second stomach because she could not withstand the jam and tonic bomber (with fever). She did not want me to have a filling for the gin in her, but the meringue was delicate, and if her happy embarrassment and the way her eyes widened while she was eating, it was some indication, I was sure it was the winner .
But I can not imagine how it could destroy the genius that was my Shadow of Blue Cheesecake. The cheesecake itself was creamy and light with more than a touch of blue cheese and crumbly biscuits. It was supplemented with caramelized walnuts and pear sorbet.
All tastes together were magical, and I have no words that would properly describe her perfection. It's one of the best desserts I've ever eaten.
And you know, love fish can be one of the best places I've ever had, because it has everything – great atmosphere, happy customers, cool staff, good hearts and a menu full of everything from simple but excellent fried fish to more complex and creative meals .
Now I just have to go back to taste the rest of the great menu because I think this place serves the most delicious fish in town.
Reviewed by Raffles – Aged 10
(Bracketed's comments to his mother)
Love Fish Barangaroo
7/23 Barangaroo Avenue, Barangaroo NSW 2000
Ph: 02 8077 3700
Disclosure: Raffles was a guest of Love Fish, but all gorging, eco-warrioring, and views are, as always, his own.
Post Raffles Review: Love Fish Barangaroo, Sydney first appeared on boyeatsworld.