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Awards
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2009 |
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SMH Good Food Guide 2009 - One Chef's Hat |
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2008 |
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SMH Good Food Guide 2008 - One Chef's Hat |
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2007 |
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SMH Good Food Guide 2007 - One Chef's Hat |
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Related Editorial Content
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User Reviews on Fish Face
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Displaying 1 - 10 of 56 comments
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| Overall |
  
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Recommended |
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Food 8 |
Ambience 6 |
Service 7 |
Value 6 |
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Excellent food and service ok from waitress although maitre d' a bit terse. Good wine list.
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Deborah Halla -
See my reviews 1 , 04 November 2008
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| Overall |
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Recommended |
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Food 8 |
Ambience 8 |
Service 9 |
Value 8 |
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I've been to this restaurant twice in nearly as many weeks. Both times I found the staff to be excellent. Yes, once they overestimated how quickly they would seat us, but rang to tell us so we just had another drink, simple and I loved sitting so close to the kitchen watching and sometimes chatting with the chefs.
The price is on the high side, but I really didn't mind as unlike many chef's hat restaurants I thought this one actually deserved their hat. The food is really well cooked and portion sizes are very generous. In summary a quicky, Darlo restaurant service fab fish. Will definitely come back.
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britabroad -
See my reviews 13, 01 November 2008
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0 of 1 people found the following review helpful
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| Overall |
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Highly Recommended |
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Food 10 |
Ambience 9 |
Service 9 |
Value 9 |
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Small, intimate and I love that you can't book, so the possibilities of securing a table are so much higher. The chef is a brilliant at creating simple, delicious seafood dishes that are priced reasonably considering the produce that is used.
Though the wine list is intelligently constructed, BYO is an option. Sitting at stools facing the kitchen is a must unless you are adverse to the odd swear word, I am not, it adds to the drama. Enjoy the food, appreciate the floor staff who are constantly under pressure and most importantly, leave your attitude at home.
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enoteca -
See my reviews 5, 02 October 2008
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1 of 1 people found the following review helpful
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| Overall |
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Average |
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Food 7 |
Ambience 7 |
Service 3 |
Value 6 |
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The meals were nice enough but minimal with ingredients. Side orders are a must to compliment the dishes... We (party of four) were kept waiting with no phone call when a table came free at the local pub, for 1 hour. After a further 25 minutes wait outside, we managed to get squashed onto stools in the corner and felt really uncomfortable trying to get some attention to order.
After a 40 minutes wait on entrees we wondered what the fuss about Fish Face was all about, had we been told the wait to eat was longer than 2 hours we would have made alternative plans. We were, after all, wanting to catch up with friends for a good chat, not a stress session on being allowed to dine in a fish cafe in Sydney!!
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hank marvin -
See my reviews 20, 20 August 2008
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| Overall |
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Highly Recommended |
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Food 10 |
Ambience 8 |
Service 10 |
Value 8 |
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The main courses are outstanding and worth the money. They are a class act, but the entrees are small and not great value. If particularly hungry, go for the fish and chips. We found the venue interesting but this is not the place for a long lingering dinner.
It's highly recommended for a main course, followed by a dessert/coffee somewhere else. The chef is a perfectionist and we enjoyed watching him. Eating here is an experience. We had excellent service from Meredith, who impressed with her knowledge of fish.
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rosscar -
See my reviews 2, 03 August 2008
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1 of 1 people found the following review helpful
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| Overall |
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Highly Recommended |
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Food 10 |
Ambience 10 |
Service 10 |
Value 10 |
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First off. I don't eat fish. I hate it! Secondly the best meal/experience I have ever had! I came here because an apprentice of mine had an interview here and wanted to check it out, and once upon a time I had worked for about 6 weeks with Steve as a young tacker and he scared the daylights out of me.
Steve remembered I didn't eat fish, so chose my main for me, our other guests chose. Our entrees were sorted. Tuna tartare with crostini, salmon carpaccio something, scallops with 2 salts and olive oil (sweet sexy bloody amazing), steamed prawns which I sucked the brain coz my Japanese girlfriend does. Sushi just before mains..salmon and eel. My main meal, "We'll serve you fish and make it look like steak". Cafe de Paris butter on bass grouper, tasted meaty, smelt meaty, didn't last long.
One of each dessert to share. I am in heaven; we are all full but not stuffed. I have enjoyed fish for the first time in 33 years and no longer feel the need to be hypnotised before going to Japan. I love the banter of a small place, where the staff interacts with patrons and where chefs are happy to help waiters and the waiters are happy to help me.
Of course I would have liked a bigger table, but get real; we all have to compromise somewhere. Relax and enjoy yourself, say hi to the staff, get to know them. This is by far the best place I have EVER eaten. Thank you so much.
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josyua -
See my reviews 1, 16 June 2008
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1 of 1 people found the following review helpful
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| Overall |
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Average |
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Food 7 |
Ambience 5 |
Service 5 |
Value 5 |
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The best fish and chips in Sydney but also the most expensive very small dining room and not great service but the food is good just not the prices.
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davidgream -
See my reviews 3, 12 June 2008
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| Overall |
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Recommended |
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Food 9 |
Ambience 8 |
Service 8 |
Value 7 |
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I really have to agree, even though the food is great, it's let down by the obvious lack of customer satisfaction.
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foodblogger -
See my reviews 18, 05 May 2008
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| Overall |
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Recommended |
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Food 10 |
Ambience 6 |
Service 7 |
Value 6 |
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Lets get the food out of the way first. It's brilliant. No doubt about it, it has to be up there (if not better) than the Pier's of the world. Had the Blue Eye Cod and girlfriend had the Swordfish. Both were fan-friggin-tastic.
Ambience is a let down. The place looks pretty basic and for the prices being charged, it's not up to scratch. Is it me or is the furniture a bit Maccas, in that it's designed so that you don't feel comfortable and therefore leave quickly?
Service was efficient, despite the obvious understaffing. The guys were pretty flat out serving the whole place, so there was no real time for friendliness. But hey, as long as the food is on time and on the plate, we're good. Again, you'd expect close to fine dining type service for the price, but apparently the food is A1+++ quality (close to it!).
Value as mentioned above is passable only because the food is so good. Had the place been better decked out and serviced, then mark would have been better. All in all, superb food on fillet-o-fish chairs.
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MikeyA -
See my reviews 4, 21 April 2008
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| Overall |
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Below Average |
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Food 7 |
Ambience 3 |
Service 3 |
Value 4 |
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Had dinner at Fish Face with my partner since I was having a fish craving. The outlet is kinda like cafe bistrol style but it had really small (cram) indoor seating area, with tall bar tables which are really elbow to elbow close to each other.
We had the special of the day which was pan grilled grouper fish with swiss mushrooms, steamed prawns starters and 2 steamed scallops with tomatoes. For dessert, we shared this buttermilk pudding with mango sorbet. While the dessert was really excellent and delightful, the meal was relatively expensive at about $75 per head just for the above without wine. I personally didn't think it was worth it even though I have to admit the fish was really fresh and cooked to perfection.
I read a review somewhere below that the chef sources fresh fish from top places in Sydney and NZ and that is part of the high pricing, but I still do not think it warrants that steep price for the rest of the mediocre entrees.
Service was also far from satisfactory for the price they charged, mediocre at best and I am not comparing to fine dining places. The male waiter had a deadpan face which isn't gushing with friendliness or a warmth that indicates much willingness to serve. He wasn't rude, but just didn't exactly seemed like he was very interested in serving, or on the lookout for food left on the counter waiting to be served.
I saw one cooked entree sitting on the tabletop slowly turning cold for a good 20mins before being served to the table behind us. That was only after the chef asked one of the servers whose dish was that. I was thankful that it wasn't my entree and hence I kept a constant lookout for my entree to be sure it doesn't suffer the same unattended fate.
Indeed, the male waiter mixed up our order and gave our steamed prawn entree to the couple behind us, who definitely came and ordered 10mins after us. We were only served promptly after highlighting on the 35mins wait for a simple steam prawn entree. No apologies from the serving staff for that either.
While the service staff were seemingly unapproachable, the chefs were however full of zest and life, and seemed pretty cheery a |
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