There’s fish ’n’ chips and there’s fish ’n’ chips at Fish Face, an unassuming street-side diner on a busy thoroughfare. Owner/chef Steve Hodges and sidekick Josh Niland’s fervent pursuit of fresh, dry-filleted, sustainably sourced seafood shines through every vodka-and-honey battered or panko-crumbed fillet, with stumpy hand-cut chips and perhaps a herb and leaf salad on the side. Don’t expect much in the way of service: it’s order-at-the-counter, no-frills, dump-your-own-rubbish. All is forgiven with superior quality fish and fish-of-the-day choices – at varying prices. And house-pickled salt-and-vinegar onion rings. And old-school potato scallops.