Fish of Penneshaw
Open from mid-October to the end of April, this unassuming fish & chips nook showcases the mad skills of chef Sue Pearson (formerly of London’s Ivy Restaurant). She makes the fish batter in-house using Coopers Sparkling Ale and Murray River Gourmet Salt. But don’t fear the deep fryer: Guests can request grilled salmon with risotto, if classic “chippy” fare doesn’t appeal!
