Hawthorne Seafood Markets – a look inside what will replace Fishmonger’s Wife

With news that the Brisbane fish-and-chip institution is closing, we find out what’s really behind its end and what will take its place.

Fans of Brisbane fish-and-chip institution The Fishmonger’s Wife were left devastated yesterday when The Courier-Mail broke the news of its upcoming closure. But now we can reveal more details about the takeaway business’s sale and what will take its place.

Owners of the award-winning Hawthorne operation Sue Ure and Steve Meadowcroft have sold the eastside eatery to fellow gong-claiming fish-and-chippery owner Nick Copping, of Clayfield Seafood Markets, who will turn the premises into a gourmet fishmonger, alongside a takeaway fish and chip shop.

With The Fishmonger’s Wife having celebrated 20 years in business this month, enduring floods, recessions and a pandemic, Ure said it was simply time to try something new.

“I’m truly proud of it,” she said. “It’s a big success to have lasted 20 years and I really wanted to finish in a way that felt good for us and we’ve had fun.”

Ure said she was most proud to be closing the restaurant with the same staff who had endured Covid with her, with some having even been employees for a decade, and was excited to see what Copping had planned for the Orchard St location.

Hawthorne Seafood Markets will be offering a similar offering to that of Clayfield Seafood Markets in Brisbane’s north.

“I think what they’re doing to our site is actually smarter,” said Ure, who is moving on to start a career as a counsellor, while business partner Meadowcroft will move into home renovations.

“It’s 200sq m and putting in a fishmonger downstairs makes sense.”

Hawthorne Seafood Markets will sell restaurant quality, sashimi-grade fish, plus the likes of prawns, oysters, scallops and more, all trimmed, scaled and boned by professional chefs.

“We get deliveries six days a week direct from the fishermen and we bone and trim everything on-site,” Copping said.

The new approximately 100sq m fishmonger space will have its own separate entrance, a 5m-long display cabinet and will sell seafood accompaniments like pastas, sauces, bisques and stocks for customers to cook at home.

One of the burgers that will be coming out of the new Hawthorne kitchen.

“Our chefs, for people who are a bit shy or unsure of how to cook their seafood, our guys can give people a bit of guidance too,” Copping said.

While upstairs at the site will be the venue’s takeaway fish and chip operation, as well as

seating for about 20 guests where people can enjoy a beer or glass of bubbly and some oysters while they wait for their order to be ready, with a liquor license in play.

The kitchen will also be home to Copping’s delivery-only businesses, Jack & Will’s Takeaway and Burger Joint, Parkside Deli and Schnitzengiggles, which will pump out dishes exclusively for Uber Eats and DoorDash.

Schnitzengiggles will be moving into Hawthorne.

Jack & Wills will serve everything from classic American cheeseburgers and Sunday lamb roast burgers to fish and chips; while Schnitzengiggles specialises in loaded schnitzels with topping such as sliced hotdog, onion rings and mustard. Parkside Deli is also predicted to be a delivery hit in Hawthorne, offering gourmet wraps, rolls and salads.

The Fishmonger’s Wife will serve it’s last deep-fried feast on July 2, while Hawthorne Seafood Markets hopes to open at the end of July/early August.