FYSH at EDITION continues to push culinary boundaries, offering guests new experiences that showcase Chef Josh Niland’s ethical and sustainable scale-to-tail philosophy. With a focus on modern and innovative presentations, FYSH highlights the best seasonal ingredients from both Australia and Southeast Asia. Diners are invited to step into Chef Niland’s reimagined steakhouse, where whole fish cooking is inspired by traditional meat butchery, revealing the often-overlooked beauty of these ocean treasures.
Signature Tasting Menu
Chef Niland, alongside Head Chef Luke Cawsey, presents a decadent tasting menu ($178++ per person) that mirrors the renowned Saint Peter experience, Chef Niland’s flagship restaurant in Sydney. The menu is a journey through innovative seafood, meat, and vegetable dishes that embody Chef Niland’s respect for the whole fish.
The experience begins with a delicate Dry Aged Yellowfin Tuna Tartare Crumpet paired with Hokkaido Sea Urchin and chives, followed by a raw Abrolhos Island Scallop & Scale Tart with white asparagus, kombu jam, crispy dhufish scales, and preserved lemon. The Fraser Island Spanner Crab Custard, with crab custard, crab dashi, perilla oil, and Oscietre caviar, showcases sustainably caught crabs from Queensland.
Mains blur the line between land and sea, with dishes like the crispy Hot Fried Chicken Oyster with Norwegian langoustine and oyster hot sauce, and Roast Duck & Java Brown Clams with fish bone noodles and smoked duck fat vinaigrette.
The signature Mooloolaba Yellowfin Tuna Wellington is a standout, wrapped in flaky pastry with celeriac and Manjimup black truffles, cooked rare and served with tuna head bordelaise.
Desserts continue Chef Niland’s innovative, zero-waste approach with creations like Lemon & Passionfruit Tart with smoked meringue, Oscietre Caviar Canelé, and Calamansi Madeleines baked in repurposed oyster shells.
Wine Pairing
For an additional $120++ per person, diners can enhance their experience with a curated wine pairing selected by FYSH’s in-house sommelier, Gabriel Low. The selection features over 180 labels, including ‘wines of the ocean,’ made near and influenced by the sea.
Seasonal À La Carte Menu
FYSH’s à la carte menu has been meticulously refined to showcase the finest seasonal catch and locally sourced ingredients. New additions include Jerusalem Artichoke & Mushroom Pie, and W Black Wagyu Rump Cap with Garlic Chives, Mantou, and Pepper Crab Sauce—a unique twist on surf ‘n turf. The 500g Murray Cod Forequarter in Banana Leaves with sambal chili celebrates Southeast Asian flavors.
The set lunch menu ($68++ for 2 courses, $88++ for 3 courses) offers a streamlined selection ideal for weekday meetings, featuring fresh starters, diverse main courses, and delectable desserts.
Ongoing and Upcoming Experiences
FYSH continues to offer a variety of culinary experiences. Every Sunday, diners can enjoy the weekly FYSH Roast, a communal brunch-style experience with larger format sharing specialties. Regular FYSH Butchery 101 masterclasses with Chef Josh Niland, which began in June, will continue in October. Upcoming months will feature special beverage pairing dinners and exciting culinary events.
