The Gold Coast is not what it used to be. The coastal strip has finally shrugged its reputation as a clubbing district (and schoolies favourite) thanks to steady growth and construction swallowing the district in recent years. Every time you turn around (or return home in my case), there’s a new cafe, restaurant or bar. But amidst a boom in construction sits an eatery that has stood the test of time –The Fish House.

Perched in the prime position opposite the beach in Burleigh (a food mecca in its own right), The Fish House was born in 2013. And while its previous owner Simon Gloftis (also of Hellenika fame) has recently departed, the kitchen and staff have remained – and with it the original values of the sleekly designed establishment.

As its restaurant’s name suggests, the menu focuses heavily on fish and seafood. And boy, does it do it well. Here, a southern European influence pervades dishes, as well as a wine list that travels from the Loire Valley to the Clare, each cleverly chosen to compliment the partnership between food and wine. Speaking of the wine list, be prepared for all 20 pages of it – tome-like springs to mind.

If you needed any proof that this restaurant knows its fish, you need only look at the front page of the menu, which showcases the catch of the day – available for purchase by weight so that they can be shared (or greedily enjoyed alone). This is fish as it should be – simple and fresh.

Entrees lean towards shellfish offerings – oysters (collected from Tasmania’s Blackmans Bay) are fresh and taste of the sea; and the scallops are impressively creamy. Though it’s the octopus that really shines. Grilled with oregano and chilli, the dish is equal parts salty and spicy. And straight up delicious.

A whole rainbow trout proves too tempting to pass for mains and is presented to the table before being grilled, seasoned and returned to our table ready to eat. Buttery greens, crisp roast potatoes, and a simple salad all serve to compliment our choice of fish, bringing texture and some serious crunch factor to the table.

The dessert list runs short, but then again, why shouldn’t it at a seafood establishment. For those sweet of tooth, there are a handful of offerings to satisfy, from a cheese selection to a particularly decadent and recommended affogato and petite cannoli.

Attentive waiters and a showstopping menu make this one of Queensland’s most loved restaurants, setting the benchmark for how seafood restaurants ought to be.