This crispy fish fillet is good. The batter they use makes the fish fillet light and crispy. The chips I reckon can do better. All in this cost about 9-10 bucks.

Food court level quality but quick and cheap. I wonder whether the owners who chose the name for this place are aware of ALL of the word "funk's" connotations in American slang? (Although why should they be -- this is Australia!) In addition to meaning "soul brother groove-heavy musical cool" "funk" also means what "pong" does down here. And we all know what fish smells like when it gets funky. Am I spending too much time thinking about this? In spite of the name, I wanted to try Funk Fish anyway. The food court at Vic Market is not gourmet, but it's comprised of independent eateries, not franchises, and they dish out adequate dishes. Plus It's in a good spot for me to rush to on lunch break when I'm working at the Royal Melbourne. I can tram down, eat and be back in less than 45 minutes.

The filet I got from Funk Fish was average. The fish tasted fresh, but the oil it was cooked in had a too-old edge to its flavour. This place does a lot of business, so maybe by 1 p.m. when I was there it was already getting over-used. The beer batter was too thick and undercooked in a couple places, not to the point of being drippy, just a little claggy. The chips were so-so, decent amount with the platter. The salad was the best thing, loaded with tomato, cucumber and lightly dressed. It only cost $9.90, so I can't fault the price. Because of the volume of trade Funk Fish does, there are filets cooked and ready serve while they're still hot (at least at lunchtime.) So I had a plate in my hands three minutes after I placed my order. When I've got to tram back to work in a hurry, that means a lot to me.