Sea Cow

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Sea Cow takes elements from the traditional chippie - a takeaway option, low prices, mushy peas, lots of chips - and combines them with some of the flashier touches of a mid-range seafood restaurant like Cafe Fish. The decor is clean, plain, and a little bland, but enlivened by a bed of ice where the wet fish is displayed. The menu is all seafood (no battered sausages, or greasy fried chicken here, thankfully), with the takeaway staples supplemented by a range of more exotic options like Bream and Red Snapper, as well as shellfish and crustacean starters. And unlike the traditional high street chip shop, you can have a bottle of decent house wine with your meal. Since cod is now almost as rare as caviar, it was inevitable that the British fish 'n' chip industry would start to smarten up - you'll only find line-caught cod from sustainable stocks here. Sea Cow owners Paul and Dan present their version of the fish bars you find in Sydney, selling basic fish dishes at very reasonably priced and some flashier options for those who want to splash out.