Brisbane fish and chips: One Fish Two Fish restaurant review

From humble fish and chips to more exotic fare, this new eatery serves up seafood that’s the reel deal

One Fish Two Fish, Kangaroo Point. Picture: Russell Shakespeare

It’s not quite fish and chips.

Or rather, it’s a bit of fish and chips snuggled inside a seafood-centric, casual restaurant.

One Fish Two Fish has popped up (without Red Fish or Blue Fish) in the old haunt of Banter (top-notch fish and chips, craft beer) at Kangaroo Point.

Daniel Miletic, the head chef at Banter, is now the owner and chef at the same spot: different moniker, different offering.

Everything happens in a sweet, old building — kind of corner-store Queenslander converted to restaurant.

And it has housed a few over the years. But its current guise is very Stradbroke Island beach shack without the sea breeze — loads of white highlighted by blue.

It’s fresh, pared back and casual.

There’s an enclosed deck at the back, which is a lovely place to sit; car park and houses rather than sand and water, but still breezy and relaxed.

I like the front room, but no-one seems to sit there, so, reluctantly, neither do we.

One Fish Two Fish, Kangaroo Point. Picture: Russell Shakespeare

The bar is something of a feature. If you hop on the website, you’ll find some compelling grog offers — Sunday “Fish and Bottomless Sips” … a pretty good sea-centric eight-plate menu with never-ending rosé for $69; $35 for two glasses of wine and a “seacuterie” platter … that sort of thing.

And it’s not a bad array of wines — mostly Aussies, with the odd kiwi, Italian and French thrown in when needed (champagne for example), beers at the safe end of craft (Stone and Wood, Balter, Newstead), with Asahi, XXXX Gold (nice work!) and Corona thrown in for the folk who like their beer without attitude.

Grilled salmon at One Fish Two Fish. Picture: Russell Shakespeare

For me it’s Balter Captain Sensible — a mid with oodles of flavour — while waiting for the food, of which there’s plenty to choose from.

Sure, you can get crumbed calamari, a fish burger, crumbed whiting, battered cod, and other classic newspaper meals, and I’m sure they’ll be great renditions.

But there’s a section of the menu that’s more intriguing, more considered.

The Pot-au-Feu at One Fish Two Fish. Picture: Russell Shakespeare

Pot-au-Feu for example ($32), which is really more a bouillabaisse, complete with a hunk of baguette and aioli in place of rouille.

It’s lovely — tomato-based, two good prawns and a handful of mussels, with excellent bread. And Thai green curry ($22 for vegetarian, $26 if you prefer prawn dumplings).

A Thai purist would find it good rather than great, but there’s a lot to like about it — just spicy enough, slippery dumplings with plenty of prawn chunks tucked inside, beans, broccoli, and a leafy sprig of coriander.

There’s a big, colourful plate of Cajun fish nachos ($16) — a healthy option (I think) — with chunks of tomato, avocado and mango, blackened fish, purple corn chips.

And the kingfish sashimi ($19) is quite spectacular — Thai-inspired rather than Japanese (namjim, coconut cream), and made special by the quality of the fish.

So there’s much more to One Fish Two Fish than a simple fish and chips shop.

It’s a restaurant — albeit a casual one — with some clever spins on the seafood theme.

Takeaway? Easily done.

A burger washed down with a Corona? No problems.

Something a little more exotic? Covered!

SCORES OUT OF 10

Food: 7.5

Drinks: 7.5

Vibe: 7.5

Service: 7.5

ONE FISH TWO FISH

708 Main St, Kangaroo Point

Chef: Daniel Miletic

Dinner daily, lunch Mon-Thu