Overlooking beautiful Burleigh Heads, The Fish House with it’s sophisticated beach house vibe is famous for uninterrupted ocean views and seafood as fresh as it gets.
New additions to the autumn menu were inspired by Head Chef Damien Style’s recent trip to Thailand. Here are the top three picks from the new autumn menu and the best of the rest.
You may have eaten scallops but these are next level. Bigger than any you’ve ever seen before, these pan seared Canadian scallops are served on a bed of squid ink, mushroom duxelle (finely chopped) and topped with crispy Serrano. Maybe order two of this dish just to be safe.
Not only is The Fish House’s seafood flown in fresh daily, it is without a doubt the best of the best. The Whole Crispy Snapper is fried in rice flour giving it its crispiness and served with Nam Jim (tangy Asian) sauce and a Thai-style salad. It’s a standout dish due to the crispy skin, filled with fresh flavours and certainly one-of-a-kind. Snap to it.
A dome of raspberry flavoured heaven awaits. The Raspberry Cheesecake sits atop a crunchy gingernut base, glazed with raspberry coulis and finished with a white chocolate shard. It’s a flavour sensation and it looks super pretty to boot. There’s also a magical Chocolate Fondant if you’re dessert stomach will allow it.
While clearly not a member of the seafood family, the golden roasted potatoes definitely deserve position number three. They are the best you’ve ever tasted (sorry Grandma) and you won’t be able to stop eating them. The best part? They come as a complimentary side with every main course. Goodbye diet.
It almost goes without saying but since we’re here…the Burleigh beachfront location is a big deal, even before you’re aware of the goodness going on inside. Ocean views, a balmy breeze and wide-open windows give The Fish House the type of good vibes you won’t find anywhere else.
Life’s short, it’s time to go to The Fish House.
HOURS: Open Tuesday to Sunday from 12pm to 2.30pm and 5.30m to 8.30pm
LOCATION: 50 Goodwin Terrace, Burleigh Heads
Words and photos by Kirra Smith.