Fishbank restaurant replaces Jamie’s Italian in Adelaide: FIRST LOOK
South Australia’s biggest selection of seafood will be on offer at Fishbank, the restaurant taking over the former Jamie’s Italian at 2 King William St, Adelaide.
Food & Wine
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A one-of-a-kind seafood restaurant will replace Adelaide’s former Jamie’s Italian venue, which has sat dormant since March.
Fishbank, open Friday, takes advantage of the multimillion-dollar renovation undertaken by the Jamie’s Italian team of the heritage-listed art deco building at 2 King William St, city.
The opening comes little more than a week after restaurateur Jock Zonfrillo announced the permanent closure of his fine diner, Orana, on nearby Rundle St.
Jamie’s Italian opened to fanfare in 2014, but ran into financial trouble just two years later when owners Keystone Hospitality collapsed. Celebrity chef Jamie Oliver took over ownership of his Australian arm but that, too, went into voluntary administration in 2018.
The restaurant has remained closed since the start of COVID-19 restrictions.
Fishbank is a lighter, brighter incarnation of the historic former bank, where dark walnut-stained tables, red bar stools and suspended charcuterie have made way for lighter oak timber, pops of white and sage green, and a video art installation of the ocean.
The project, driven by hoteliers Ed Peter and Martin Palmer – who are also behind the upstairs 2KW Bar and Restaurant – has created 75 local jobs. Palmer, while not revealing how much money was invested in the new venture, said he believed the restaurant was unique in Australia.
“It’s a unique space … (and) a fusion of food and art in a lot of ways,” he said, adding that he felt confident of the move coming out of COVID-19.
“It’s gutsy for sure, but I think the good operators and the offers that have credibility will survive, and come out the other side bigger and better.”
Led by executive chef Tony Carroll (ex-Jolley’s Boathouse), the kitchen showcases the widest range of seafood available on an SA menu, and aims to be equally inclusive for footy-goers grabbing a $21.50 fish burger and beer on the way to Adelaide Oval, and those who want to splurge on $250 Beluga caviar and champagne.
“We want to make it accessible to everybody, but at the same time showcase the top end, Rolls-Royce of seafood, which is the southern rock lobster,” Carroll said.
“We will apply the same amount of care with everything – the fish burger will be fresh barramundi from Robe, crumbed to order.”
Diners will also be invited to try less common fish that are available at a “better price point”. “We are going to be ‘the’ seafood restaurant in SA – we need to support sustainability and lesser-known species,” Carroll said. “You can have flathead, everyone loves flathead, or you can also have boarfish for $20(kg) cheaper.”
Nearly all fish will be available both cooked and raw – the latter at the new ‘raw bar’, which has taken the place of Jamie’s charcuterie bar.
Fishbank will be open daily.