ABOUT US
From Green Heart to Harbour Side
OUR STORY
Since 2010, love.fish seafood restaurant has passionately offered the provenance and quality of Australian seafood in a relaxed, affordable setting. From the original restaurant in Rozelle to it’s current home in Barangaroo, love.fish has forged a reputation as ‘the fish bar with a green heart’, serving fresh and sustainable seafood.
sixteen years of seafood
our values
Now in its sixteenth year, love.fish still takes Sydney seafood and our founders’ passion for authentic, accessible seafood, to the next level.
We will always have the soul and values of a family-owned restaurant. Now with 175 seats, we offer a wider selection of Australia’s best locally-sourced oysters, raw fish, whole fish, platters, and crustaceans. All in a world-class waterfront location.
Authentic. Approachable. Delicious.
The lightest footprint
A BIG GREEN HEART
At love.fish we have always wanted to follow our passion with the lightest footprint possible. As a family with children and as seafood restaurant owners, we have a greater social responsibility to address our environmental footprint. We love our home at Barangaroo, with a 6 star Green Star commitment to sustainability within the precinct, we have found a partner to share and grow our commitment to staying green at heart.
PEOPLE WE TRUST
Whether it’s our seafood, wines, spirits, coffee, packaging, or even our straws, we believe in sourcing and supporting local suppliers who share our business principles.
PACKAGING WITH A CONSCIENCE
Seafood restaurants providing takeaway must be very mindful to choose environmentally responsible packaging. Most food containers can be recycled but often end up as landfill. Ensuring the majority of our packaging is biodegradable is integral to our waste management.
All take away boxes and cutlery are manufactured from 100% sustainable sources such as sugar cane and cornstarch. For our salad and sauce containers we have chosen PLA plant based plastic. This ensures all love.fish click & collect packaging is biodegradable or compostable within 12 weeks.
The love.fish goal is to help reduce landfill, protect natural resources and reduce greenhouse emissions.
PLENTY MORE FISH IN THE SEA
The sustainable choice is to support Australian fisheries and farmers – we have the highest standards in the world! We select seafood that is not subject to over fishing and always look for produce that has been caught or farmed using methods that respect the environment.
At love.fish seafood restaurant we list the provenance of all of our seafood, selecting only the highest quality fish sourced locally from Australian and New Zealand waters. We believe food miles play an important role in reducing our ecological footprint too.
WASTE NOT WANT NOT
The food industry is unfortunately associated with large amounts of waste both in the packaging of food products and in the amount of food that is discarded. love.fish has been lightening its waste footprint since 2010. With the new resources of such a sustainable precinct our recycling and composting have reached new levels. The streaming of all waste and diversion from landfill is incredibly rewarding. Barangaroo even has it’s own waste water recycling system!
a passion for hospitality
OUR TEAM
The management team at love.fish combines deep industry experience with a genuine passion for hospitality.
Our philosophy centres on showcasing sustainable, fresh Australian seafood at its best.
Through creativity and innovation, we aim to position love.fish as a world-class dining destination.
The management team at love.fish combines deep industry experience with a genuine passion for hospitality. Our philosophy centres on showcasing sustainable, fresh Australian seafood at its best.
Through creativity and innovation, we aim to position love.fish as a world-class dining destination.
Executive Chef
John Fahy
John Fahy, our Executive Chef at love.fish, bringing over 25 years of experience across Sydney’s diverse dining scene. With a career spanning award-winning restaurants and iconic waterfront venues, John has built a reputation for delivering high-quality, modern Australian cuisine with precision and consistency. His leadership in the kitchen is backed by a deep understanding of seafood and modern Australian dining, shaped through years of working in some of the city’s most respected establishments.
General Manager
Katarina Cibulkova
Katrina is the General Manager at Love.fish, leading the team with a strong focus on excellence, consistency, and exceptional guest experiences. She oversees all aspects of operations, from team leadership and service standards to business performance and customer satisfaction. Katarina is passionate about creating a seamless dining experience, ensuring that every detail reflects the quality and reputation of love.fish. Her dedication and drive play a key role in the continued success and growth of love.fish.
Reservations & Operations Manager
Hana Sykorova
John Fahy, our Executive Chef at love.fish, bringing over 25 years of experience across Sydney’s diverse dining scene. With a career spanning award-winning restaurants and iconic waterfront venues, John has built a reputation for delivering high-quality, modern Australian cuisine with precision and consistency. His leadership in the kitchen is backed by a deep understanding of seafood and modern Australian dining, shaped through years of working in some of the city’s most respected establishments.
Restaurant Manager
Pui Chi Lau (Chi)
If you are interested in joining our team, please send your details to us via our careers page.