Adelaide's FISHBANK is fab for fish and more (2-8-24)

 Our next stop in Australia was Adelaide, South Australia and we chose FISHBANK, literally across the street from our hotel as the fish here is so amazing everywhere. FISHBANK is actually in an old, converted bank and has super high ceilings, creating large noise reverberation, but a fun setting with a huge open kitchen at the rear set up more like a bar and with a video screen some 30feet long above it with watery video features. There is a cute bar at the center surrounded by stools and many tables oddly some with nice white tablecloths and some without! Our table was next to a noisy woman, but she left soon, and we were fine. It is hard to avoid the noise din here. The chairs also come in two types, very comfy and horrid, the banquettes are fine though.

Will ordered a Negroni to start and I chose a carafe of Akishika Shuzo 888 Sake as I know we were ordering sashimi here for sure.

Adristi explained the menu and was most helpful and we decided to order in groups so all the food did not come out, that kind of made the meal longer and delayed as we waited a long time for her to return to take the second order because so many larger groups had arrived. 

We ordered the Kingfish Kombu Jime which is yellowtail sashimi marinated for 3 hours in seaweed and served with finger lime, Tasmanian wasabi and pickled ginger. The Fresh Tuna Loin came with the same condiments as well as soy sauce. The dishes were excellent and oh so fresh and tasty. We ordered a bottle of Yalumba 2021 "Samuel's Collection" Viognier from Eden Valley in South Australia which had some acidity and went superbly with all the fish. We moved on to oysters trying the famous briny Rock Oysters from Wapengo in New South Wales and comparing them to the local Pacific Coffin Bay from South Australia; the latter won as they were so rich and creamy! They came with a wonderful peppery mignonette as well as Nuoc Cham sauce which would have totally overpowered the yummy mollusks.

Will ordered a Sesame Prawn Toast (I tasted it) with sweet chili sauce that was delightful and very prawn tasting with lots of chunks in it. We then shared a superb novel dish called Whipped Scallop with Swordfish Biltong and Mushroom that was indeed a scallop mousse, if you will, that seemed to have no mushroom but was topped with dried swordfish slices that were amazing; someone has to package these!

We shared a superb dish called KFC-Korean Fried Cauliflower that also had pickled cauliflower and garlic butter and while a bit spicy was a perfect vegetable creation.

Will opted for a Tuna Slider with Smoked Bacon on a Toasted Brioche which I tasted and it was yummy but quite rich and I was getting full; he declared it delicious.

We shared a Citrus Tart with snap fruits and cultured cream for dessert and all the photos are on FB including those of the toilets in the vault below the bank!

Tonight is BOTANIC the dining experience considering one of the most exotic and finest in all Australia!!

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