At The Catch
- Fish Tacos
- Grilled Barramundi with Chips
- Fried Calamari
- Bacon-wrapped Scallops
- Fish Cakes
- Greek Salad
- Moroccan Roasted Vegetable Salad
It was a brilliant start with the trio of Fish Tacos. Each topped with a whole fish fillet, the light yet crispy batter encased some of the juiciest and freshest fried fish we’ve come across. Sitting underneath was a generous bed of tangy salsa and a slice of avocado for good measure. Holding it altogether was the house-made tortilla that was light and fragrant, the perfect accompaniment to these bold, crispy tacos.
We also enjoyed the Grilled Barramundi. Cooked to perfection, the lightly charred outer offered up a slight crisp, which made way for an absolutely delicious piece of fillet. The fish itself had an unexpected firmness, though chomping down on the protein reveals an incredibly tender and succulent inner that was clearly of high quality. The light seasoning allowed you to truly appreciate the freshness of the fish that’s filleted daily in-house. Served alongside was a bucket of crunchy, lightly battered chips that made for the perfect side to the fish.
The Calamari Rings were nothing short of exceptional. Cut and crumbed in-house, the panko-crumbed rings were fried to a perfect golden brown that offered up a satisfying crunch with each bite. The calamari within was wonderfully tender, offering up great flavour without so much as a hint of chewiness. Sitting alongside, the bacon-wrapped scallops were equally delicious. The bacon was fried to a nice crisp, with its fat nicely rendered down. Enclosed within, the wholesome, sizeable chunk of calamari was incredibly soft and juicy, with an amazing freshness that definitely impressed.
We rounded things off with a variety of salads. All exceptionally fresh, our favourite was the zesty Greek salad that was topped with loads of feta and olives and lightly dressed in olive oil. The Moroccan Roasted Vegetable Salad was equally enjoyable, with wholesome chunks of sweet potatoes and pumpkin providing a hearty feed. However, the Coleslaw was a tad too sweet and creamy for our palate on this occasion.
With everything made in-house with typical Greek love and care, it’s no surprise that this was undoubtedly one of the best Fish and Chips we’ve had.
The generous serving size was a common theme, and a strong emphasis on simple and fresh ingredients is evident throughout all the dishes, and while the menu may appear to be seemingly simple, we can assure you that the taste was anything but ordinary.
Would Penguin Eat Again?
Absolutely. It’s a rarity to find simple food done so exceptionally, and owner Kostas has definitely brought the ’80s fish and chip feel to the 21st Century.
Penguineats would like to thank @melbourniancritic for inviting us and Kostas and his family for their generous hospitality.