Renowned chef James Brady has taken a straightforward approach with his latest venture Brady’s Fish. Sticking to a ‘do one thing and do it well mantra’, Brady has created a seafood menu with a touch of sophistication and old-school English flair to make it a cut above your average fish and chips shop.
Learning his trade at his uncle’s famous fish and chips shop in London, Brady has a commitment to freshness and quality above all else. No frozen fish here, Brady’s use only locally sourced seafood and the freshest produce available. When it’s sold out, you’ll have to choose something else or wait till’ the boats are back. Perhaps a part of the secret of the lip smacking taste lies in the batter, which is made from potato water. The yeast chilled in the potato water makes the crust light and fluffy (see you learned something today!).
Diners can choose from four kinds of fish, in two portion sizes. The fish is served with traditional crisps and dab of coleslaw, but we recommend getting an order of the hot chips.
The main event at Brady’s Fish is the fish and chips, but Brady has a few additional savoury tricks up his sleeve. Diners can enjoy Hervey Bay scallops with a corn and chipotle dressing, black lip mussels, or for the non-seafood eaters chargrilled rib eye or warm mushroom gnocchi. And it’s not British if there is no pudding to follow. The dessert menu is an enticing trio of golden syrup sponge (highly recommend), apple crumble and chocolate lava cake all served with your choice of custard, cream, or ice cream.
You won’t want to miss the stained glass feature wall or English style chalkboard menu, but since there is such an unmistakable commitment to freshness at Brady’s we recommend you call ahead. If it’s not fresh, it’s not served. All items are takeaway too, and you lucky buggers staying at Q1 can get fish and chips delivery!
Bottom of Q1 9 Hamilton Avenue, Surfers Paradise
By Marleigh Kelly