“We work hard to ensure our seafood is sourced from local, ethical, sustainable fisheries. Everything, from our take-out boxes and bags, to our gelato cups, spoons and straws, are not only recyclable but also compostable and fully biodegradable.”

Coal-grilled Spencer Gulf king prawns with yuzukosho dressing; crisp-fried whole nannygai with Singaporean black pepper sauce and savoury donuts; and Ortiz anchovy soldiers with salted egg yolk butter.

Think fish and chipper and you might think planks of mystery fish in piles of unnecessary packaging. But SeaSalt takes its task of celebrating local seafood to another level, working with Fair Fish South Australia to showcase premium, fresh, local and sustainable seafood. Local line-caught squid, nannygai, Coorong mullet, Port Broughton tommy ruff and Spencer Gulf prawns make the idea of sourcing interstate or even overseas laughable (Australia imports seventy per cent of its seafood, unbelievably). Packaging is compostable and fully biodegradable, and thoughtful oil delivery systems ensure it is recycled and put to good use.

This bright and breezy diner with booths, sea-blue chairs and deliciously sea-salty views also goes beyond fish and chips with next-level dishes such as spice-dusted sardines with koji salt and lime. The fish and chipper, future-proofed.

“SeaSalt is inspired by the great Aussie takeaway of the 1960s and 70s but its ethos of freshness and sustainability is more relevant than ever today.”

–Simon Wilkinson, The Advertiser