Hunter St. tests QSR with fish-and-chips launch
It’s as Aussie as it gets.
Hunter St. Hospitality is betting that a tightly run version of one of Australia’s most familiar meals can scale without losing credibility.
The Sydney-based group, known for premium venues such as Rockpool Bar & Grill and Saké, has entered the quick-service restaurant (QSR) market with the launch of Catch Fish & Chips at Westfield Chermside in Brisbane.
The December opening marks its first move into fast food, as higher costs and cautious consumers push hospitality groups to look for simpler formats with reliable demand.
Catch operates next to The Bavarian, another Hunter St. brand, and offers mainly takeaway with a small dine-in area. The concept was developed after the group subdivided an existing space rather than building a separate outlet.
"We already had The Bavarian in the space, and that was the first step,” Frank Tucker, chairman and CEO at Hunter St. Hospitality, told QSR Media. “We decided to subdivide the area, which was important to ensure we developed a concept that truly suited the location."
The idea came from the on-site team, which suggested a traditional fish-and-chips shop. Tucker said the appeal was its familiarity and broad appeal, especially in Queensland. “It’s as Aussie as it gets, and it would really resonate with Queenslanders,” he said via Zoom.
Despite the fast-service format, Catch uses the same ingredients and kitchen standards found across the group’s higher-end restaurants. The chips are identical to those served at its premium venues, and the fish is sustainably sourced.
Senior chefs oversee preparation, with a central kitchen at Chermside helping maintain consistency.
Some changes were made to support volume. Chips are pre-cut rather than hand-prepared, a move Tucker said was driven by labour limits and efficiency. “The volume of chips that we’d have to hand-cut there, I probably need 10 guys just to cut chips all day,” he said.
The menu centres on classic fish and chips, with additions such as grilled salmon and schnitzel to broaden appeal. Tucker said the goal was to protect the core whilst offering enough variety to attract repeat visits.
He said they added items to attract a wider audience, “but it’s important that the DNA is still about great fish and chips.”
Hunter St. Hospitality is now reviewing two to three potential sites in New South Wales and several more in Queensland. Tucker said Catch was designed to work in smaller spaces and could grow gradually if performance holds.
Tucker said Catch could be more than a one-off and is built to scale. “We see opportunities for this in smaller locations.”
The group operates more than 40 venues across Australia, spanning fine dining and casual concepts. Tucker said fish and chips present a unique challenge compared with premium dishes.
“The level of critique and review for fish and chips is greater than getting a beautiful steak at Rockpool,” he said. “Australians are very particular about this meal.”
