Stokehouse’s beachfront kiosk Paper Fish is back in action after a winter in hibernation, and with restrictions easing, there will be no better spot to enjoy fish and chips on a sunny day than on the St Kilda foreshore. Offering a healthier take on traditional takeaway and championing sustainability, Paper Fish offers a simple, no-fuss menu using the best-quality fish from Clamms Seafood and ingredients from local farms and producers across Victoria.
“We are so excited to have the Paper Fish window open. It’s been such an incredibly difficult time in Melbourne, we can’t wait to give everyone a taste of beach escapes to come and to bring back memories of holidays well spent on the beach, with salt in your hair and sand in your toes,” says Frank van Haandel, owner of Stokehouse Precinct.
Stokehouse Precinct’s Executive Chef Jason Staudt is at the helm of the Paper Fish menu, which focuses on top-quality produce that’s still fun and affordable; from the oysters shucked to order to the crumbed fish burger with local gurnard and house-made tartar, and of course the humble fish and chips. “Paper Fish is all about super chill good times and as a team we’ve loved working together to bring back the kiosk vibes. Think families fighting off chip stealing seagulls, post-lockdown beach dates and, of course, fried food cheat days,” says Jason.
As for the batter? It would be harder to find a crispier version on the Victorian coastline. “The batter has been perfected at Stokehouse over the past 15 years. We are constantly trialling it over and over again to make sure it’s the best and stays crispy whilst you find your spot on the beach to enjoy your fish and chips,” adds Jason.
Paper Fish will also have a new special every few days to try, which could range from local snapper to a king prawn roll with smoky mayo and diced tomato on a milk bun. The sides are kept simple and delicious too, including chips with chicken salt and a classic Greek salad complete with Meredith’s feta. Customers also can grab a takeaway watermelon granita or soft drink, with alcohol coming very soon too.
To celebrate the reopening and for those missing eating in at Stokehouse, the first 60 customers to purchase a St Kilda Box this Sunday, 11 October will receive a free Stokehouse Neapolitan dessert to their order, created by Group Pastry Chef Lauren Eldridge. The dessert, which has been a favourite on the Stokehouse menu for over a year now, is a nostalgic nod to the tri-coloured ice cream and is made from a layer each of chocolate mousse, native Davidson plum sorbet and vanilla semifreddo.
Paper Fish is currently open for takeaway from Thursday to Sunday, 12pm–7pm, with hours to be extended as the days get longer. The kiosk can be accessed from the St Kilda foreshore boardwalk.
03 8691 6830