The Fisherman's Tale

Every good restaurant has an origin story. Ours starts with a chef, a truck, and a stubborn opinion: that fish and chips, done properly, deserves the same respect as anything on a white tablecloth.

Who founded Twisted Fisherman?

Twisted Fisherman was founded in 2016 by chef and entrepreneur Mirko, and it was Melbourne’s first dedicated seafood food truck. Mirko built the menu on a strict rule that still stands today: Australian and New Zealand seafood only, market fresh, no exceptions.

That rule sounds simple. It isn’t. It means the menu moves with the seasons and the catch. It means WA lobster on the signature roll, Victorian calamari in the salt and pepper, Tasmanian Pacific oysters shucked to order. It means we can tell you where every fish came from, because we chose it.

From one truck to Melbourne’s biggest stages

The truck earned its stripes the hard way: ten seasons on the road at the Formula 1 Grand Prix, Moomba, St Kilda Festival, Midsumma, Firelight Festival, Carols by Candlelight at the Sidney Myer Music Bowl and the Melbourne Food and Wine Festival. High volume, no shortcuts. The same lobster roll we serve at a backyard birthday gets served to festival crowds in the thousands.

Along the way, the catering side grew. Weddings, corporate functions, Christmas parties at companies like Canva. These days the truck spends as many nights at private events as public ones.

Why did a seafood truck start serving steak?

Because our guests kept asking, and because we co-run Wood & Bone, a Melbourne steakhouse and BBQ restaurant. That kitchen gave us access to serious meat programs: Blackmore full blood Wagyu, Sher, Borrowdale pork, King Island beef and Milking Yard chicken. So the catering menu grew to match.

The result is a rare combination. One caterer, one truck, two pedigrees: a seafood heritage built over a decade, and a steakhouse program built on Australia’s best farms. Smoked brisket next to scallop bruschetta. Wagyu sliders next to freshly shucked oysters. See the whole spread on our menu.

The details we refuse to skip

Our condiments are made in-house: the bacon mayonnaise on the scallop bruschetta, the chilli kewpie on the snapper croquettes, the tartare that makes the fish and chips. Our seafood is sustainably sourced. Our suppliers are named, not anonymous. None of this is visible from the service window, which is exactly why we mention it here.

Come find us, or we’ll come find you

The truck still pops up at Melbourne’s best festivals and markets. Follow Instagram for locations. And when you’re ready to bring the experience to your own event, our catering services cover all of Melbourne and the outer suburbs. Get in touch and tell us what you’re celebrating.