Celebrated chef Josh Nilson reveals two of his restaurants are shutting down

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

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

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

Treated much like poultry in a charcoal chicken shop, Mr Niland offers customers unique food options, including yellowfin tuna and Murray cod sausage rolls, a southern friend Fremantle blue eye trevalla burger and a double yellowfin tuna cheeseburger.

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

The closure of the butchery comes as Mr Niland’s restaurant, Saint Peter, recently relocated to a bigger space, fit with a fish butchery, making the need for a second butchery redundant.

A spokesman for the revered chef said the Fish Butchery’s closure coincided with its move to a larger space.

“The relocation of Saint Peter into a bigger restaurant and kitchen has allowed for more space, and all whole fish butchery will now be carried out 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 suited to purpose and will continue to supply whole fish butchery to both the larger Saint Peter and Petermen restaurants.

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