In 2016, our founder Frank Van Haandel decided to bring the nostalgia of beachside fish & chips to a new generation. But times had changed and so had tastes. It was time for an overhaul, while giving a nod of acknowledgment to what made eating a piece of flake and a potato cake on the sand an iconic Aussie pastime.
Frank kept the easy-going attitude and easy-eating convenience but made the fish fresher, the menu lighter and healthier, the packaging friendlier, and the whole process greener. Chips in a cone, and a place for people who love salads and granitas (not for Chiko-roll-eaters). A sustainable, ethical choice for today while capturing the best parts of yesterday. That’s Paper Fish. Served fresh from the sea, by the sea.