Tank’s goal is simple: to perfect fish and chips using the freshest fish we can get our hands on and not overcomplicating the way we cook. We buy fish from Australian and New Zealand waters, most of which come from sustainable stock. We’re also trying to change the ‘unhealthy’ reputation that fish and chips has – we serve a range of fresh salads all of which are made in house (including sauces) as well as a seasoned brown rice, which are both great substitutes for chips and potato cakes (though we do sell them for our traditionalists!).