The owner supplies fish to top restaurants like Margaret and Firedoor, and is now making fancy sandwiches that tap into nostalgia and use the Rolls-Royce of buns.
The first thing you need to know about the lobster roll at Annadale’s new Afishanado, is that it’s elusive. It wasn’t until my second visit to the fish shop on a quiet weekday that I was able to secure one before it sold out. (And yes, it’s not lost on me that this article is going to make it even harder to secure.)
Sandwich Watch – a column dedicated to the sandwiches you need to know about – had heard good things about the newest lobster sanga on the Sydney scene. So had many other people, it seems.
Tell me about the lobster roll
Lobster-loving folk, rejoice – there’s a new fancy seafood sandwich in town, and it’s everything lobster lovers can hope for.
It has beautiful hunks of lobster nestled in a soft and pillowy hot-dog-shaped roll, and the inclusion of corn in the mayo offers pops of sweet goodness. Pickled onion is in there too, giving it a welcome sharp edge, and a dusting of smoked paprika hums on the lips.
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But – and bear with me – I am just going to come right out and say it: I don’t think it’s as good the other sandwich on Afishanado’s menu. (Please don’t @ me).
Introducing the prawn roll to compare all prawn rolls
In retrospect, it was a good thing the lobster roll had sold out on my first visit – it meant I was forced to get the other sandwich. And it was magnificent.
Let’s start with those beautifully sweet prawns. “We choose to use Gold Coast tiger prawns, which are some of Australia’s most recognised and awarded prawns … They’re only available between February and April, so we treat them like a seasonal delicacy,” says Afishanado’s founder Andrew Joseph, who has, for more than a decade, supplied Sydney’s top restaurant with seafood, places like Firedoor, Margaret and the now-closed Quay.
The prawns are placed on a round sesame-seeded Martin’s Potato Rolls bun (the Rolls-Royce of hamburger buns), which gets a blast in the air fryer to give it a crisp edge. Crunchy iceberg lettuce and a thick spread of avocado and herbs are added, along with a mayonnaise that’s giving McDonald’s Filet-O-Fish, in the best possible way.
Mango mayo goodness
Afishonado’s resident chef and store manager Cole Piper (who lists Cirrus and Ragazzi on his resume) says they use a good-quality Japanese mayonnaise for richness, and then a mango salsa with dill and a little acidity. “Together they give that subtle tartare-style familiarity, but with more brightness and texture,” says Cole.
If you aren’t loving the sound of mango on a sandwich you shouldn’t worry, it’s clever, and Joseph says it’s a nostalgia thing. “Growing up, Christmas in Australia meant prawn, avocado and mango salad on the table. This roll is essentially that summer memory reworked into something handheld.”
Tell me more about Afishanado
It’s not just the name that’s great (Afishanado, get it?). Joseph decided to open a seafood retail store so home cooks had access to the same calibre of sustainably caught seafood as high-end restaurants. “Every product has a story. We know who caught it, where it came from and how it was handled.
“The ethos is simple. Respect the ocean. Champion the fisher. Keep it fresh. And make seafood feel exciting, not intimidating. And if we can also do that between two very good rolls, even better,” Joseph says.
How do I get one?
The lobster roll ($30) and prawn roll ($25) is available from Afishonado, 12 Booth Street, Annandale, until sold out. Open from 10am-7pm weekends, 9am-5pm Sat & 9am-3pm Sun. afishonadoathome.com.au. It’s best to check via Instagrambefore you visit.
This is the latest instalment of Sandwich Watch, a column dedicated to the Sydney sandwiches you need to know about.
Sarah Norris – Sarah is Head of Good Food and a former national editor at Broadsheet.
