Occupying prime riverfront real estate in the Portside Wharf precinct, Fosh serves upscale seafood from lunch through to dinner. Michael Tassis’s first seafood venture under the Tassis Group has rapidly become one of Brisbane’s most popular dining destinations – and for good reason.

Head chef Vikash Gurung (ex-Greca, Jellyfish and Rico) spotlights sustainably sourced seafood that travels from ocean to plate within 24 hours. Expect exceptional quality, from freshly shucked oysters and Mooloolaba king prawns, to Moreton Bay bugs and Queensland mud crabs. There are non-seafood options too, including watermelon tataki and spiced lamb ribs.

Pair your meal with a drop from the 130-strong wine list and settle into the chic space, which leans into a refined Hamptons aesthetic with neutral tones, arched features and elegant tiling. If you’re on the move, there’s a takeaway fish’n’chippery, Fosh Tails.