Fish restaurant

Angela’s seafood restaurant may be small but it’s big on ethics. It endeavours to be sustainable, in both its ingredients and everyday practices and works hard to reduce its impact on the environment. Pull up a seat at one of its marble-esque recycled plastic tables, order from the menu boards that hang above diners’ heads, and watch the chef at work in the tiny kitchen. If it looks full from the street, don’t be deterred – there’s another room out back.