Top chef Josh Niland makes shock announcement about two of his Sydney eateries

A leading Australian chef has announced the closure of his popular experimental takeaway shop in Sydney’s east, Charcoal Fish.

Celebrity seafood chef Josh Niland announced that the Rose Bay restaurant would close its doors on Sunday after just three years in business.

Niland is known for its innovative approach to storing, preparing and serving seafood and Charcoal Fish demonstrates the best of its unique experimental cuisine.

Treated much like poultry at a charcoal chicken shop, Niland offers customers unique food options, including cod and yellowfin tuna sausage rolls, a southern blue-eyed trevalla burger, Fremantle, and a yellowfin tuna double cheeseburger.

The award-winning chef also announced that his Paddington Fish Butchery, a fish and chip shop which opened in 2018, will close at the end of the Easter long weekend.

The closure of the butcher shop comes as Mr Niland’s restaurant, Saint Peter, recently moved into a larger space, equipped with a fish butcher shop, making the need for a second butcher shop redundant.

A spokesman for the revered chef said the closure of Fish Butchery coincided with his move to a larger space.

“Saint Peter’s relocation to a larger restaurant and kitchen has allowed for more space, and all whole fish butchery will now take place in the kitchen and at Fish Butchery Waterloo (which remains open to the public on weekends ),” they said, according to the Sydney Morning Herald.

‘The Waterloo site is more fit for purpose and will continue to supply whole fish butchery to the larger restaurants in Saint Peter and Petermen.

“Staff at both locations will be incorporated into existing businesses where possible, and any outstanding Charcoal Fish vouchers will be redirected to other locations.”