Miami Fish Market debuts a hot-food menu featuring fish and chips, caviar-topped potato scallops and Patagonian toothfish

WEEKEND EDITION Published on April 23, 2024 by Jade Quinlivan

Fish and chips is a culinary staple for many households, but what do you really know about the origin of the seafood? It was this very question that compelled Paul and Fallon Gloftis, the husband-and-wife duo behind Miami Fish Market, to create a brand-new hot-food menu. They’ve spent the last three years establishing a network to source arguably the best seafood from around Australia and New Zealand, and now, you can enjoy the likes of Patagonian toothfish at a picnic table with a side of chips and sunshine. It’s fish and chips, but not as you know it …

When Miami Fish Market opened its doors almost three years ago, it did so with a lofty goal of raising the bar for seafood suppliers on the Gold Coast. The upmarket retail space dedicated its cabinets to an incredible range of responsibly sourced seafood from Australia and New Zealand, as well as a few show-stoppers from abroad, and immediately struck a chord with foodies as the go-to place to satisfy your penchant for prawns, lust for lobster and cravings for crustaceans. The only downside to the near-perfect operation is that it relied on the cooking skills of amateur home cooks to do the hard yards in the kitchen. If, like us, you are no MasterChef, go ahead and get excited because the new hot-food menu at Miami Fish Market is a game changer for those who enjoy eating seafood but don’t necessarily enjoy cooking it.

The new menu, which dropped on Thursday April 18, upholds Miami Fish Market’s ongoing commitment to sourcing and providing the best seasonal seafood available, the likes of which is normally reserved for top-tier seafood restaurants. The fixed menu meanders from family-friendly classics such as line-caught local snapper, New Zealand hoki and a fish burger, alongside some more unexpected items including whole flash-fried whitebait, school prawns and a kombu-butter glazed Patagonian toothfish, which puts a fresh spin on Simon Gloftis’ iconic dish from The Fish House days. If you’re feeling adventurous, the devilishly crisp five-spice kingfish wings are a must try, and for those feeling a little indulgent, there’s a few cheeky add-ons including a tin of caviar for your potato scallop. In addition to the fixed menu, if something has caught your eye in the cabinet, you can have it cooked on the spot.

“We are so excited and proud to be in the position to offer our valued customers real fish and chips. Not frozen, mislabeled, mystery produce – which unfortunately is all too common across the industry,” Paul says. “We have spent a good two and bit years building up our select network of premium Australian seafood produces for our retail store – and now customers will have access to this same beautiful fish, to be cooked up their favourite way, all in a super casual setting. It’s pretty special and a completely different offering to anything else you will find on the Gold Coast.”

Once you’ve made your selection, there’s a scattering of tables on the grass at the end of the carpark, or you can grab to go and head to the nearest beach. Miami Fish Market’s hot food menu is available seven days until 7:00 pm. Online ordering is in the works, so watch this space.

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