Fosh Bar & Restaurant

Overview

When you spend your childhood working in the family seafood eatery, growing up to become a restaurateur yourself is hardly surprising. Neither is running your own joints that sling the ocean's finest. That's Michael Tassis' story, starting at his dad's George's Paragon Seafood Restaurant in Sanctuary Cove, also including Eagle Street's now-closed Fatcow Steak & Lobster, and now continuing over to Fosh at Portside.

First announced in 2022, locked in for a winter opening back in July and officially open since Thursday, August 17, Fosh doesn't just sling fish, prawns, scallops, bugs, oysters and the like — it does so by the river, and with impressive views. Here, peering at the water while enjoying fresh lobster and doing caviar bumps is firmly on the menu. So is hitting up the island bar and enjoying the fireplace's warmth (when the weather calls for it) at this 700-square-metre spot.

Tassis is also behind Opa Bar + Mezze, Massimo Restaurant and Yamas Greek + Drink, and has overwater restaurant and bar Bombora and landing cafe Mulga Bill's on the way 2024 in Kangaroo Point's new green bridge, plus steak venue Rich & Rare in West End's West Village this September. So, variety is in his wheelhouse along with seafood. As a result, it also shouldn't come as shock that Fosh is two venues in one. Fancy a more casual experience? Fosh Tails does fish and chips in a more relaxed setting, complete with picnic tables.

Fosh's menu starts with whipped taramasalata and fish finger sandwiches among the snacks, those caviar bumps with optional vodka and champagne, and a raw seafood lineup heroing oysters. From there, it moves onto prawn cocktails, barbecue squid and Hokkaido scallops as starters, then mains such as dry-aged fish, Moreton Bay bugs with spaghetti, pan-seared snapper and one-kilogram servings of black mussels.

The live seafood range features rock lobster and mud crabs. Or, pick from both cold and hot platters keep serving up catches from the sea. If you're after a different source of protein, spiced lamb ribs sit among the small plates, and twice-cooked chicken, a couple of steaks and smoked eggplants are among the larger options.

From a kitchen team that includes Head Chef Vikash Gurung (Greca, Fatcow Steak & Lobster, Rico Bar and Dining, and Jellyfish) and sous chef Daniel Hernandez (Agnes, Restaurant Dan Arnold and La Cache à Vin), dessert picks span a cheese selection and chocolate cake with raspberry gel, plus lemon tart and creme caramel with orange segments.

At Fosh Tails, patrons can choose from grilled, beer-battered, crumbed or coconut fish of the day, cod, snapper, barramundi, ocean trout or coral trout. The chips come with kombu salt and mayonnaise, and the potato scallops with curry mayo and curry leaves.

There are also fish sandwiches, fish bowls, both fish and wagyu burgers, buckets of fresh prawns, beer-battered prawns and chips, oysters and calamari — so, levelled-up takeaway fish-shop fare.

Images: Blank Studios / Markus Ravik.