Owner and chef Steve Hodges has recruited chef Joshua Niland (ex Grain and The Woods) as head chef at the Double Bay restaurant, which itself comprises two separate offerings. Fish Face Double Bay is the more casual, fish cafe-style venue in the front, while Fish Face Dining in the back is the higher-end restaurant offering.
|Sushi and sashimi plate from Fish Face Double , New South Head Road, Double Bay|
To start we shared a sushi and sashimi platter as an entrée. Slices of tuna, salmon and I think, kingfish and snapper, sashimi (it was served sans explanation) were served atop thinly sliced pickled cucumber, along with five petite nigiri sushi pieces.
|Crisp skin cobia, radicchio, currants, fried polenta cake|
|Blue eye trevalla on potato scales, fresh ricotta, grilled kale|
Completely surprising as a match, the house-made ricotta was a creamy, textural delight while the kale brought super-veg to the plate.
|Battered black flathead, hand cut chips, malt pickles, tartare|
On offer was the perennial favourite of flathead tail fillets, lovely and boneless in a crisp and airy, dark-fried beer batter. With house-made tartare sauce and cucumber pickles on the side, it was a complete dish with excellent hand-cut, skin-on, thick potato chips served in a paper cone.
They're decent sized mains, no doubt, but the small tables and high seats certainly change the dining feeling into something quite casual, despite the prices hovering towards the $40 mark for mains.
|Crème brûlée, nutmeg biscuits|
The short, buttery nutmeg biscuits served atop would have made for nice coffee partners, although they were just as good with the vanilla-scented custard in the pot.
|Fish Face frontage|