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The Fish Shop
Executive chef Jeremy Strode of Bistrode CBD fame brings a taste of the sea to the heart of Potts Point. Working with local, seasonal, and sustainable Australian seafood and produce, Jeremy presents mouth-watering dishes and a market list that changes daily to reflect fare sourced from the Sydney Fish Market. Sink into comfortable booth seating and relax with the best of Australian and international wines, expertly curated by Merivale Group Sommelier Franck Moreau. While away time over lunch or dinner, or grab take-away if you’re on the go. At The Fish Shop, fish are friends and food.
2016 Gourmet Traveller Wine List of the Year, Two Glasses
2015 Gourmet Traveller Wine List of the Year, One Glass 2013 Gourmet Traveller Wine List of the Year, One Glass
Jeremy Strode The Fish Shop
Jeremy Strode, also Executive Chef of Bistrode CBD, has such a strong passion for food and is renowned for using as much local produce as possible with a strict policy of never using seafood that is endangered or in short supply. So it’s no surprise that the Strode and The Fish Shop are a match made in heaven – or the ocean, to be precise.
Jeremy Strode, also Executive Chef of Bistrode CBD, has such a strong passion for food and is renowned for using as much local produce as possible with a strict policy of never using seafood that is endangered or in short supply. So it’s no surprise that the Strode and The Fish Shop are a match made in heaven –or the ocean, to be precise.
Jeremy began his career in a hotel kitchen near his home in England's West Country when he was 14 – washing dishes. He went on to complete his apprenticeship in five-star hotels throughout London and at 24, was working for famed chef Michel Roux at his three-Michelin-star Waterside Inn at Bray in Berkshire.
He worked for Roger Verge at Le Moulin de Mougins in the south of France before returning to London to become second chef for the legendary chef Pierre Koffmann at La Tante Claire. Jeremy moved to Melbourne in 1992 and quickly established a following wherever he cooked.
Jeremy and his wife Jane's passion for food was realised in Sydney when they opened Bistrode in September 2005, which received Best Bistro in the Sydney Morning Herald Good Food Guide in 2007 along with a chef’s hat every year from 2007 to 2013.
In September 2010, Jeremy joined forces with Merivale to open the collaborative modern British restaurant Bistrode CBD at Hotel CBD at 52 King Street. Refusing to use seafood that is endangered or in short supply, Bistrode CBD is renowned for showcasing local free-range produce in their classic English fare executed with the precision and technique traditionally associated with French cooking. Well known for using many secondary cuts of meat and offal, every Bistrode CBD dish is created to showcase the main product with a minimum amount of other ingredients to enhance it.
Jeremy’s love of fresh, simple cooking is reflected again at The Fish Shop where he focuses on bringing out the best in local quality produce.
Crumbed Fish Burger, Bacon & Chilli
Crumbed fillet of blue eye fish, bacon, pickled chillies and Japanese mayo