Just weeks after opening Charcoal Fish in Rose Bay, Josh and Julie Niland have netted a fourth venue, having just signed the lease on a new site at 965 Bourke Street in Waterloo.

The new venue will be a Waterloo outpost of the famous Fish Butchery, boasting more than double the space of the Paddington original. The oversized shop will sell fresh seafood, fish charcuterie and premium frozen produce, as well as ready-to-cook items from the Mr Niland at Home menu, including albacore lasagne, yellowfin tuna koftas, and more.

A selection of Australia’s best oysters will be available, shucked to order, at a central island counter. The space will even have a hot pie cabinet, stocked with swordfish bacon quiche lorraine, yellowfin tuna meat pies, and Murray cod sausage rolls.

The expanded menu will also include new items, like swordfish tacos al pastor cooked on a vertical spit, tuna chorizo sandwiches and king prawn hot dogs, as well as Fish Butchery classics like Niland’s fish and chips and the double tuna cheeseburger, which can be ordered for dine-in or takeaway.

The massive 270 sqm metre digs will ensure plenty of extra space for Josh’s development work with fish as well as training and storage.

“We want to create a space where we can make greater use of the opportunities within each fish. By centralising our fish purchasing, storage and preparation to one location we will be able to ensure that every part of the fish is utilised across our venues to its maximum potential,” Julie and Josh Niland said.

The space will also be equipped with custom-built dry-ageing cool rooms that will service all four of the Niland venues. Two large marble workbenches in the centre of the room will provide a work area for the fish butchers to bring visibility and theatre to the often behind-the-scenes processes of Fish Butchery.

The Fish Butchery Waterloo is slated to open at 965 Bourke Street, Waterloo on February 3, 2022.

Related food news: Charcoal Fish has opened in Rose Bay and the cod rolls are a revelation