Seafood Is Served Within 24 Hours of Being Caught at Fosh – Here Are Five Dishes To Order

For Vikash Gurung, growing up in Nepal meant seafood and the ocean were mostly distant concepts.

“I came from a landlocked country where we didn’t have any sea, so it was pretty strange to me when I first came to Australia,” he says. But these days, as head chef at Hamilton’s Fosh, he’s leaning into the abundant produce of a land surrounded by sea.

Gurung weaves plenty of culinary influences through his menu – everything from Greek and French to Southeast Asian – but fresh seafood is always at its heart. And right now, you can try it all for less.

Broadsheet has partnered with NAB for Bookings With Benefits, a dining program that gives you $50 off the bill when you spend $250 or more and pay on your NAB credit or debit card at selected venues – including Fosh – across the country. To help you order, Gurung shares five of his favourite dishes.

Whipped taramasalata

The salty, creamy meze taramasalata (and its various whipped-roe cousins) has become a staple starter everywhere from classic Greek diners to trendy wine bars – and it makes perfect sense at the seafood-focused Fosh. Gurung’s version starts with mullet roe emulsified with bread, but it’s the sweet, rich brioche on the side that makes this a winner.

“You have a little bit of a tangy flavour from the taramasalata that goes well with the sweet brioche’s buttery flavour, and it soaks up all the goodness of the tarama,” he says.

Kingfish

Three-day dry-aged kingfish stars in one of Gurung’s favourite raw starters, but it’s a zesty, Japanese-inspired ponzu dressing that really balances the rich fish and completes the dish.

“Ponzu is a citrus dressing, and it goes really well with the seafood,” he says. “We mix a little bit of bonito, then put some kombu in it, so it’s really refreshing and citrusy. It goes really nice with a fish like kingfish, which is very fatty and oily.

Hokkaido scallops

At Fosh, the idea is that it’s always less than 24 hours between catching and plating the fresh seafood – even when that seafood comes from Hokkaido, Japan. For Gurung, there’s really no topping the firm texture and natural sweetness of Hokkaido scallops, which he sears and gives an extra dose of salty richness with kombu seaweed butter.

“I just want to keep seafood with the seafood, so that’s why kombu is here. It gives a little bit of nice umami flavour, and it complements the sweet texture of the scallops.”

Miso toothfish

While there’s definitely more of a Japanese influence in Fosh’s miso-marinated toothfish, the dish brings in plenty of French styling, too – especially via the classic sauce américaine.

“We just want to minimise the wastage here, so whatever shells we have – like crab shells, lobster shells, prawn shells – we roast them up to make a really nice sauce,” Gurung says. “It’s a very rich and intense flavour.”

The toothfish is also plated with parsnip puree, crab meat and brown butter.

Dry-aged fish selection

Swan around any steakhouse or fire-focused restaurant these days and you’re bound to see references to dry aging on the menu – usually when it comes to beef. At Fosh, Gurung and his team apply the same idea to rotating meaty cuts of fish, served sashimi-style. At the moment, it’s tuna that’s been aged for seven days. The simple serving reveals all the complexities of dry aging, according to Gurung.

“[Dry aging] works pretty much the same as with red meat, but we don’t go too far,” he says. “It takes out all the moisture, builds up the flavour of the fish, and then it gives you more meaty textures.”

The Broadsheet Dining Program Special Offer of a $50 discount when you spend $250 or more is available when you dine at a Participating Restaurant between 13 January 2026 and 16 December 2026. To be eligible for the Discount Offer, you must make a booking via the NAB Exclusive Booking Link for the Participating Restaurant which is found on the Broadsheet Booking page and spend a minimum of $250 on your NAB credit card. Between 2 June 2026 and 16 December 2026, the Discount Offer will also be available on NAB debit card payments at select venues. The Discount Offer will apply at the Restaurant when you pay the final bill amount including GST and service fees and charges (if any) with your NAB credit card (includes a digital NAB credit card) or NAB debit card (includes a digital NAB debit card) at select venues. The Discount Offer is only valid once per booking and will not apply to any split bills and cannot be used in conjunction with any other offers. For the full Terms and Conditions of this Offer, please click here. 

This article is produced by Broadsheet in partnership with NAB.