1/1 – (2 votes) The best way to prepare for a meal at Fleet Brunswick Heads is to prepare in no way at all. It’s best to be malleable, ready for whatever delight chef Josh Lewis conjures from the best local produce and his vivid imagination. This flexibility makes the experience ”“ for that’s what a meal at Fleet is: an experience, in the most generous and least vogue sense of the word ”“ all the more spectacular, especially as Astrid McCormack (floor aficionado, all-round superstar, and co-owner) tells the story of the farmer behind this oyster or the school of sardines that led to the…
