Fishbank Restaurant

"What an amazing experience it was at Fishbank Adelaide. Food was absolutely delicious and filling. Our waiter Rahul went above and beyond as we both normally don't have seafood and are picking with our foods, we told Rahul what we would like and he came through every time with amazing suggestion, will be going back soon."

"Fresh seafood, great ambience and delicious cocktail & wine list. We recommend the kingfish sashimi, prawn toast, grilled octopus and duck liver parfait. Missed out on 5 stars with incorrect overcharge billing which was poorly handled with waiter until the restaurant manager addressed it. Despite this, we’ll be back again for the good food and cocktails!"

"Had the Flounder and the Angus Scotch Fillet I must say the restaurant has a great atmosphere. Service was great and staff are friendly. But I must say this will probably be my one and only visit to this restaurant. I wasn't a huge fan of this flavor of the sauce on the steak and the Flounder was pretty average for us too. Not all flavors are for everyone so I am sure this will suit lots of people, just not for us. Thanks guys"

"I've eaten at Fishbank a couple of times, during successive visits to Adelaide. Set in an old bank building, the dining room occupies a cavernous space with high ceilings and art deco touches. It's a lively but pleasant atmosphere, and presented as beautifully as the food. And the food – where can I start? Well, after a very nice gin cocktail, I started with some oysters; from Coffin Bay, natural, with a fennel, tarragon and Chardonnay vinegar. Off to a good start already. A selection from the raw bar – "three raw tastes of the sea" – consisted of sashimi, crudo and a ceviche. All three were delicious, as was a scallop served with soy, bonito vinegar and green onion oil. Whipped tarama on toasted focaccia with lemon oil was delightfully thick and creamy, but with a nice saltiness and umami flavours that cut through the richness. King prawns with a delicious sweet flesh came grilled with tarragon butter, which worked beautifully. Fried whitebait with aïoli and a side of shoestring chips felt like a summer day beside the beach. Our first choice of main wasn't available, so we opted for the kingfish wings in a soy and tamarind broth – and what a good choice it was. The kingfish was lovely, served on a bed of buk choi; the richness of the fish tempered by the sweet tartness of the soy and tamarind. Steamed white rice was served as an accompaniment. I would have loved to comment on the desserts, but we simply didn't have room. As a bonus point of interest, you should make your way downstairs to the lavatories, even if you don't need to use them. Trust me. And book ahead."

"Fishbank came highly recommended and it did not disappoint! From the second you enter the large doors you’re greeted warmly, seated and waited on consistently. Staff were highly attentive, managing to time their visits to your table perfectly. Staff recommendations for wine pairings and meal preferences were right on the money, and both the food and drinks worked perfectly. My partner’s favourite dish was the prawn and chicken salad followed closely by the Flathead tartare. My favourite dish was the Barramundi by a country mile. One of the most enjoyable experiences we’ve had in a restaurant to date - Thanks to all the staff, and our compliments to the chefs! We will be back very soon!"