All you need is

​There's plenty more fish in the sea at
The Streets' newest restaurant

It's not a common way to describe a restaurant, but quite literally wears its heart on its sleeve. This is no superficial 'swipe right' affair with seafood either - owners Michael Milkovic and Michelle Grand-Milkovic have a deep respect for the fruits of the sea, which in turn influences everything they do. 

Since 2010, t​hey've have been serving contemporary, future-friendly seafood to hoards of adoring locals in Rozelle at the original restaurant  - and it's here that ​their determined, yet humble approach to sustainable seafood ​has blossomed. ​As the pair put it:

“The philosophy is simple – to serve great food and support a more sustainable future. offers the best possible seafood from ethical & sustainable sources, and we also strive to lighten our footprint through green initiatives." Barangaroo

The ​brand new restaurant at The Streets is the perfect ​place for Michael and Michelle to continue doing everything they're passionate about, while also creating a new Australian seafood dining experience in a unique, waterfront setting.

There's a larger selection of local oysters, raw fish, whole fish, platters, crustaceans and daily specials to ​choose from - all sourced from environmentally responsible fisheries; and the drinks list showcases Australian spirits, environmentally-conscious wines​, and produce-driven cocktails.

With views of the harbour, seating for 160 (either inside, alfresco, or at the bar), it's the perfect location for lunch, dinner, or just a lazy (and dare we say, enviable) afternoon of champagne and oysters, any day of the week.

KQD_LOVE FISH (6 of 8)

A cheat's guide to sustainable seafood

Choosing sustainable seafood isn't always easy as making your way to and ordering one of the blackboard specials. After all, there aren't any hard and fast rules for what constitutes 'sustainable' - and much like a species of fish with plenty of stock, there's an abundance of guides, eco-labels and certification schemes out there that can make things confusing.

To make it a bit easier to know what to order or choose, Michael and Michelle have helped us put together a few tips on choosing sustainable seafood:

1. ​Pick Local

Whether you're at a restaurant or your local fishmonger's, choose Australian seafood only. In general, fisheries management in Australia is very good, plus your meal will have lower food miles and a smaller eco-footprint than imported seafood options.

2. Know how it's caught

Where possible, choose line-caught fish, as this avoids over-fishing and produces little by-catch (as opposed to trawlers that collect absolutely everything in their path). It also reduces the impact on other sea life (such as turtles and sharks), that can be killed in the process of trawling.

3. Stay away from larger species

Larger fish like tuna, shark (flake) and swordfish are towards the top of our oceans' food chain and have fewer offspring - so their stocks need to be monitored closely.

Rather than consuming even more of these overfished species, choose smaller fish and eat lower on the food chain, as these fish are usually fast breeding and short-lived. Examples include whiting, trevally, bream, Australian salmon, sardines and white bait.

And if sardines are a bit dainty for you and you still want to dig into a meaty fillet of fish, don't stress - you can still look after our oceans by ordering fast-growing species such as mahi mahi, barramundi and Spanish mackerel.

4. Ask questions

Talk to your fishmonger. Talk to your waiter. (But probably don't barge into the restaurant's kitchen and try to have a conversation with the chef during service.) 

​Find out things like where the fish is from, how it was caught,and what its standardised fish name is. Not only will this tell restaurants and retailers that you're interested in these issues, it'll encourage the industry to improve their own awareness of food sourcing practices. And that's a good thing.

​ is ​now open on Wulugul Walk, 7 days a week.

Opening hours:
11:30am - 3pm (every day)
Oyster afternoons:
3pm - 5pm (every day)
5pm - 10pm (Mon - Sat)
5pm - 9pm (Sun)