Housed in a cute, white-washed brick cottage with conversation-stopping views down Burleigh Beach to Surfers Paradise, The Fish House has long been a hit with Gold Coast locals and visitors alike. And with a smart, polished fit-out featuring marble fireplace and bi-fold windows to allow in the view and the breeze, alongside charming, experienced waitstaff, and a tome-like wine list boasting an eclectic mix of Old and New World wine, it’s easy to see why.

As the name suggests, the menu is seafood-centric. Highlights include an entree of charred Clarence River king prawns cooked in chilli and garlic, a pasta dish of Moreton Bay bug tagliolini, and a daily changing array of whole fish that could include King George Whiting from Port Lincoln, Ballina flame snapper and Cairns coral trout. In fact the mains are entirely devoted to fish, except one token, hefty Rangers Valley Black Onyx scotch fillet.

Chef Damien Styles’ love of seafood translates to blue-eye trevalla with a scattering of sweet clams in their shells with a garlic and saffron-infused broth understated enough to let the seafood shine, but powerful enough to keep things exciting; and a whole baby snapper that makes a lasting impression – deep-fried and joined by a scene-stealing nam jim dressing. All mains come with complimentary sides of greens, cos leaves and roasted potatoes, adding excellent value.

Desserts tread a familiar path – think pear and rhubarb crumble, and apple tart Tatin, but it’s the just-set panna cotta made with coconut milk that best suits the beachside location. Fresh, clean and texturally interesting thanks to a tart mango puree and sorbet, crumbled honeycomb and a smattering of blueberries.

Must-eat dish: Panna cotta
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