Fishbank Adelaide, which prides itself on serving the freshest, most sustainably sourced fish from Australian waterways, is known for its iconic 'raw menu’. From freshly shucked oysters to deep fried salt and paper squid — your lunchbreak never tasted so good at the King William Street venue. The restaurant will host the ADL Fashion Week Launch on Thursday 6 October.
From Angasi oysters that were once harvested so much they were at the brink of extinction to sashimi-style dishes, Fishbank Adelaide casts a wide net over its lunchtime options.
The venue, that opened in 2020 at the former Jamie’s Italian site on King William Street, offers an extensive menu, with a wine list to match.
In fact, the venue won the Best Wine List SA accolade at the Australian Wine List of the Year Awards on 27 September 2022.
Supplied: Fishbank Adelaide
A Fishbank spokesperson says the venue, located on the ground floor of the heritage-listed building, says ‘The Raw Menu” is iconic to Fishbank.
“Visitors can choose between sashimi or crudo style. Options include Ora King Salmon, Bluefin Tuna, Kingfish. Can't decide? Opt for the Fishbank favourite – 'Three Raw Tastes of The Sea', the spokesperson says.
“The menu changes with the season, and visitors can expect dishes that honour the freshest and best local produce.”
Other menu items include caviar, smaller plates such as swordfish prosciutto, deep fried salt and pepper squid, king prawn curry and Southern Rock lobster.
There are also a few non-fish dishes on the menu, such as shaved Wagyu beef with burnt onion, porcini ketchup and pickled mustard seeds.
Supplied: Fishbank Adelaide
The venue is also known for its opulent surrounds and good vibes.
“Lunchtimes are filled with gorgeous natural light flooding through the high windows, and the open plan kitchen invites visitors to be a part of the action. Our staff are knowledgeable and warm,” the spokesperson says.
Fishbank will host the ADL Fashion Week Luncheon on Thursday 8 October where guests will experience bespoke fashion moments with a curated lunch with freshly shucked Coffin Bay oysters on arrival.