When a venue seamlessly blends an elegant sashimi bar and elevated seafood takeaway, you know it’s something special—and that’s exactly what awaits you at Eska.
Joining the ever-growing lineup of venues within The Oxley precinct in Mermaid Beach, Eska is bringing a breath of fresh, salty sea breeze air to the Mermaid dining scene.
Gold Coast hospitality legends, Tobias Diamandopoulos and Rosalind Pinto (Rafiki, Okazu), are the driving forces behind Eska and their experienced touch is clear throughout the impressive venue.
The wraparound marble raw bar doubles as a live culinary theatre, where you can watch your fish being expertly prepared right before your eyes. For the best view in the house, perch on a handcrafted wooden stool and enjoy the action.
The ocean-washed cream walls are contrasted by the copper-wrapped cold room, while hand-blown oyster lights from Currumbin-based SØKTAS sit pretty on the deep blue tiled walls. So yes, it’s stunning.
Eska doubles as an elevated takeaway joint and sashimi bar, so you can perch up inside, soak up sunshine in the outdoor seating space or grab your seafood and make tracks to the beach just metres away.
Once you’ve lusted over Eska’s dreamy fitout, sneak a peek at the menu—but don’t be overwhelmed by the delectable lineup—the share-style menu at affordable prices means you can sample plenty of dishes and keep ‘em coming.
Created in collaboration with Sydney hospitality veteran Alex Wong (Martinez, Lana Dining), premium quality is at the forefront of Eska, with only the best seasonal seafood selected fresh daily from local trawlers.
Impressively stacked seafood towers star alongside fresh and tempura oysters, sashimi, ceviche and prawns. We can't go past the delicate fillet o-fish sando with crumbed fish, tamago nori tartare, cheese and gem lettuce sandwiched between milk bread, and the char-grilled prawns with chilli garlic butter.
Our personal favourite? The caviar and crispy tots is an homage to the tater tots of our childhood; but elevated with caviar, chives and crème fraîche atop handmade potato gems. Heading up the kitchen, traditionally trained Japanese chefs Takeshi and Toru take great pride in their work, describing it as “...art and the fish is our canvas”.
Pull up a chair outside in the sun, and let the afternoon sunshine fade into dusk so you have an excuse to dive into the drinks—not that you need an excuse—and pass your evening with champagne and oyster in hand.
The drinks menu has been carefully curated, in collaboration with Pete Rogers from Burleigh icon Flor Wine & Grocer and William Godsall-Smith from Mezzanine Wine, to complement the fresh seafood; a selection of minimal-intervention champagne, rosé and whites star alongside a handful of cocktails thrown in for good measure.
Prepare to fall in love (or off your chair after a few) with the Yuzu Margarita, a tantalising concoction of tequila, yuzu sake, kiwi, jalapeño, citrus and sansho salt or the Apple Sour which muddles vanilla vodka, apple sour, coconut water, citrus and cloudy apple juice.
And what we love most about Eska? It’s designed with community at its heart; it’s a meeting place where you can come in your thongs with dog in tow or you can dress up for a special occasion. It’s unpretentious, it’s welcoming and it’s damn good. As Toby puts it, “We wanted to create a space where everyone can feel welcomed, no matter where they’re coming from”.
THE DETAILS
What: Eska Seafood
When: Open Tuesday to Sunday; 10am to late
Where: 17 Lavarack Rd, Mermaid Beach QLD 4218
For more information, click here.