By Kerry Heaney
River Quay Fish takes over from where Cove Bar & Dining left off with an open plan dining space that maximises the outdoor ambience of the waterfront location.
It’s a perfect spot for relaxed long lunches or twilight dining while the river lights twinkle in the background. There’s plenty of time to explore the experimental cocktail list or selection of craft beers.
The menu adds a fresh twist to the Australian staple of fish and chips. Dishes include contemporary combinations such as beetroot-cured Huon Valley salmon, Singaporean style blue swimmer crab coconut rice, and parmesan truffle oil chips.
River Quay Chef Richard Hope says the restaurant has joined the Good Fish Project which works to make diners conscious of where the fish they are eating is from and how it was caught or farmed. Using Australia’s Sustainable Seafood Guide, chefs are able to choose seafood for their restaurants wisely based on how a fishery affects the ocean, its food chains, wildlife and more. Supplying sustainable, local seafood that is affordable for the average Brisbane household is a heavy menu focus for River Quay Fish.
There’s also a relaxed al fresco menu for anyone who wants to take their food down by the river or into the South Bank parklands. Choices include fish burgers, baguettes filled with prawn and avocado or salt and pepper soft shell crab, and a classic fish and chips option.
River Quay Fish is an RACQ Dining Rewards partner and is located at River Quay at Sidon Street, South Bank, Brisbane, telephone 3844 3993 or visit the website. The restaurant opens daily from 11am except on weekends when it opens for breakfast at 8am.