The Thousands

If you’re flabbergasted by why someone would open a fish and chip shop in health conscious 2011, take a deep breath. Richard Webb’s latest venture, Swampdog, wants to change the way you eat fish and chips.

In reality the menu is such a school of tasty marine delicacies that you’ll order tempura prawns and an Asian salad over fish and chips anyway. It sort of defeats their ‘change the way you eat fish and chips’ motto, but maybe that’s just the point? Having chefs in a fish and chip shop is always going to make things a little interesting and with items on the menu including Barra burgers and spicy Mackerel wraps alike, there’s still going to be something here to appeal to both John Citzens and Jamie Olivers.

There’s nothing corner-shop slap about Richard’s focus on sustainability either. The fish used is as local as possible, the packaging is mostly biodegradable paper or bamboo, and the Australian Marine Conservation Society has even officiated the menu. In this green-washed era, it’s easy to be cynical of such stamps of approval, but when Richard opens his mouth to talk trout prepare for some mind expansion. This dude is passionate about the under(water)world!

We all know premium can be pricey, so if you’re looking for a fiver of frozen South-East Asian cod and Home Brand chips, there are plenty of stodgy options available just around the corner. Saying that, prices are adequate for the product here. If value is something you are looking for though, keep in mind there’s complimentary homemade lemonade to sweeten the deal.