Fysh at Edition

While notions of farm-to-table and nose-to-tail have been part of the gastronomy lexicon for many years, Fysh has reintroduced these concepts to modern diners. Here, the culinary team follows a philosophy that treats sustainable seafood and ingredients with the same respect and creativity often reserved for land-based dishes. This approach shines in the charcoal-grilled Indonesian squid, which is elevated with pickled watermelon rind and coriander, as well as the decadent squid ink tagliolini, made richer with garlic butter. The highlight, however, is the Queensland yellowfin tuna ribeye. Dry-aged for 15 days and expertly cooked over a Josper grill, it achieves the ultimate balance of smokiness and tenderness. In line with this sustainable ethos, the culinary team aims to minimise waste and amplify flavours through cooking techniques that preserve and intensify even the most overlooked parts of the catch.