Seafood, Steak & Style at Fish House Steak & Grill
The reviews are in. There’s a destination that’s redefining the local dining landscape. John Caruso discovers bold flavours and fresh twists that are turning heads and winning hearts.
There’s been a real buzz about Fish House Steak & Grill since it opened its doors just a couple of months ago, yet it sits so comfortably in the local dining scene that it feels like it’s always been there. Kristine Young, who co-owns Fish House with husband Todd, tells me it feels like a lifetime already.
That’s a good sign for any new venue, the kind of place where customers settle in quickly and keep coming back. And from what I’ve seen, it’s not just locals but visitors who are making the effort to seek out the experience that delivers the freshest seafood alongside gourmet meats with a Japanse fusion.
The sheer volume of glowing reviews speaks for itself.
“The feedback’s been amazing and that means everything,” explains Kristine.
Customers appreciate the vision behind the menu, which is no ordinary steakhouse fare. Fish House expertly caters to steak lovers, seafood enthusiasts, and those hungry for something different thanks to the influence of Japanese flavours.
The balance is crucial, and it’s clear Kristine and Todd have nailed it.
Their inspiration spans the globe, a recent trip to Singapore had them visiting Michelin-starred restaurants, while a stop at Gordon Ramsay’s Savoy Grill in London reinforced to the duo that they’re delivering world-class quality.
Kristine talks proudly of sitting in Gordon’s favourite booth and realising that the experience was up there with the calibre of what they’re creating on the Sunshine Coast.
The emphasis on premium Australian Wagyu beef is pivotal. Locally sourced from farms in Queensland, this Wagyu has become one of the most sought-after types worldwide, making it a smart focal point for the menu.
“We wanted to fill the void for a premium steakhouse, and I believe we’ve achieved that,” she says.
Kristine also points out the major draw of combining fresh, local seafood with dry-aged steak and Japanese-inspired dishes gives Fish House a unique edge in a market saturated with seafood options.
Since its opening, one of the most popular experiences has been their Land and Sea Tasting Menus, a fine way to sample several signature dishes without committing to just one plate.
“Groups love sharing the tomahawk steak and it’s become somewhat of a communal ritual,” Kristine says. “It’s the kind of meal that brings people together with minimal fuss.
“You don’t have to think about it. You sit, and we take care of everyone. That’s what we’re loving.”
It’s this kind of easy-going, relaxed sharing culture that sits well with diners, cutting through the sometimes-stiff atmosphere associated with fine dining.
It’s premium food served in a welcoming and approachable way and paired with an expansive wine list that complements the menu.
What really stands out is the passion behind the scenes. The husband-and-wife duo, who long established their mark with Bella Venezia, bring a creative spark and balance that’s evident in every detail of the experience.
“I’m the creative and Todd’s the spreadsheet guy. It’s the perfect combination. We back each other,
and that’s a huge part of our success,” she says.
Situated right near the trawler-lined Mooloolah River in Mooloolaba, Fish House maintains a strong connection to its suppliers, sourcing seafood fresh from nearby waters.
This sense of place flows through the menu, from small plates with finely tuned Japanese flavours like miso Toothfish, to the simple joy of a perfectly chargrilled ribeye.
There’s a broader story here about what it means to be a destination restaurant on the Sunshine Coast.
Fish House isn’t just saying “come for a feed”; it’s inviting people to be part of something bigger. A hub for locals, yes, but also a stop for those travelling through or choosing to spend an evening exploring great food in a casual yet polished setting.
As someone who’s followed Kristine and Todd’s journey through Bella Venezia’s established success, I can say this next chapter at Fish House feels just as promising.
It’s a place where quality and consistency aren’t an afterthought but the foundation.
Here, food is crafted not just to impress but to be enjoyed, and the atmosphere encourages sharing and connection without any fuss or formality getting in the way.
That’s the real Sunshine Coast flavour.
