The Central Coast has a chic, new seafood restaurant offering fish dining on the Gosford waterfront at Point Frederick.
More modern Australian seafood than rustic Italian, Fish Dining proves the Killcare couple are far from one trick ponies.
Their Avoca restaurant Bombini has become a Coastie institution and Fish Dining is set to be the hottest hangout this summer.
Despite the Coast’s seaside location, there are surprisingly few dedicated seafood restaurants.
With a menu solely offering seafood (with a spatchcock main and some vege sides thrown in), Fish Dining is just what the Coast needs.
Upstairs there’s seating for 60 in a light-filled restaurant overlooking Gosford’s sparkling waterfront – look out for Farrah’s Stone originals on the wall. Terrigal artist Alexandra Farrah was commissioned to create watercolours of the seafood served in the restaurant.
Downstairs is the bar – handcrafted by chef Cameron – which is the hangout for Friday night drinks, and an alfresco dining area, perfect for long lunches.
From crab to caviar and sashimi to snapper, seafood lovers will go ga-ga over the menu.
There are seafood staples like fish pie and a prawn cocktail but there’s nothing ‘cruise ship’ about Fish Dining’s prawn cocktail, made with some of the biggest king prawns you can find in local waters and the freshest avos around.
The market fresh seafood is delivered from Sydney and can include new and exciting menu items each day such as whole flathead, mulloway or octopus.
The seafood flavours are diverse – a soft and sweet Queensland spanner crab slider is served on a housemade milk bun with slaw; a sashimi plate includes slices of Scarlet prawn, Harvey Bay scallop and Yellow fin tuna swimming in a soy, sesame and citrus sauce; and the Moreton Bay bug tail salad is fresh and zesty with a fish sauce dressing, strips of mango and lashings of mint and coriander leaves.
Owner Hayley tosses up between the bug salad and fish curry for her fave dish on the menu.
With generous strips of ocean trout (the fish can change each day) in a sweet, creamy turmeric, kaffir and coconut sauce, garnished with crispy lotus root, it’s no surprise the fish curry is already the talk of the town.
Unlike the Bird’s Eye fish fingers of childhoods, Fish Dining’s are sourdough-crumbed, contain nothing but flaky, white, fresh fish, and are served with a chunky housemade tartare sauce.
They may become the stuff of legend.
Daily seafood specials change depending on what’s fresh and today it’s Western Australian octopus. The two giant, grilled, tender, tentacles come with a herb salad and aioli dipping sauce.
Seafood aficionados will love signature dishes such as WA marron grilled in a lemon, garlic and parsley butter.
While three types of caviar are available, served with creme fraiche and potato blinis.
Because it’s gelato genius Cam in the kitchen, it doesn’t hurt to leave room for dessert.
The strawberry sundae is so much more complex than it sounds with strawberries three ways – coulis, fresh and dried – housemade Turkish Delight vanilla ice cream, mascarpone cream, nuts and fresh coconut shaved on top.
Coastal Chic Tip: Fish Dining is open for lunch and dinner from Tuesday to Saturday and during happy hour on Friday nights, beers and French sparkling are $5 a pop – the perfect companion for a crab slider or fish finger snack