We’ve gone fishing – until we relocate to the Harold Park Tramsheds on 22nd September!

Sit tight, it’s going to be worth the wait! This new inner city precinct will fast become an iconic Sydney food destination.

The Fish & Co. team will be taking a well-deserved break whilst the new premises is completed.

From the 5th September our new and exciting website will be live and we’ll be ready and waiting for your online bookings. Book quickly if you want to be there on opening night. It will be one big Tramshed party.

Thank you to everyone who has visited and supported us at Booth St over the past six years – it’s been fun but now it’s going to get really wild!

Stay sustainable. Fish & Co team

What our customers are saying

  • Ever since it opened, we were, we are, and proud to be, fiercely loyal customers of Fish and Co. Owners, management and staff do an outstanding job and no-one we have brought here has ever been less than ecstatic about the experience – whether fish or other food options, and wonderful wines! Special favorites are prawn cakes, sliders and Alaskan Salmon. – December 2013

    Jenny & Jerry
  • Amanda is Amazing. Beautiful food, friendly atmosphere and flexible with their menu. Best fish I’ve tasted for years. Sherry Marvelous – fish cakes better than the London ‘Ivy’ leaves ‘Rick Stien’ for dead. Laurence from North Curl Curl. If you love fish & seafood anyway you like it, Tom will not only create a gastronomic delight but he also comes to your table to greet you. Sublime food. Thank you Tom, Amanda and team.

    Laurence and Sherry
  • Take inspiration from Tom Kime's fantastic new book Street food, a tantalising repertoire of fast food recipes from around the globe for busy people on the move who don't want to compromise on taste or quality. Enjoy!

    Anthony Worrall Thompson Saturday Express magazine
  • Dancing in the street-Four stars...His writing style is witty and personal, yet packed with nuggets of information...so whether you want to bring back memories of a magical time abroad or sample the delights of far-flung places this is the perfect book for you.

    Andy Duncan Somerfield magazine

We use Low Impact Wild Caught & Sustainable fish

Our fish are bought daily from Low Impact Wild Caught & MSC certified fisheries and fish mongers. This means you can trace your fish right back to where it was caught here in Australia, New Zealand or Canada.

Prepared by the best

Our passionate chefs prepare super clever creations that are wowing diners from all over town. Expect delicious things. We work with very passionate sustainable fishermen.

Served Seasonaly

Our passionate chefs prepare our menus to the fish and produce in season. His influence comes form extensive trips through Asia and Europe, so come expecting something a little different.

Passionate about sustainability

Fishing and cooking with sustainable practices is also leading us to discover and work with other businesses and providers. Getting back to natural, seasonal practices is rewarding for all.