Forget your average fish and chips, Jellyfish on Brisbane’s Riverside Centre terrace serves up to 14 species of fish in multiple ways, so they taste their very best.

UPDATE: After looking a bit sad and lonely in recent months, Jellyfish on the Eagle Street riverfront strip is to be reborn as Opa Bar & Mezze in March after an extensive refit.  It’s a fifth venture from Michael Tassis who also has George’s Paragon, recently opened Fatcow Steak & Lobster and Italian themed Massimo. Another new opening in line with my 2021 food trend predictions of increased popularity for travel via food with international trips a distant pleasure.

Owned by long-standing Brisbane restauranteur John Kilroy, it’s all about sourcing the best fresh available and serving it to highlight texture and qualities with sauces to complement. The fresh whole fish include rainbow trout from Goulbourn Valley, Victoria, whole baby barramundi from Cone Bay, Western Australia and Flathead from Corner Inlet, Victoria

Diners first choose a fish, then select from the variety of cooking methods. Batters include soda, beer, curry or gluten-free, crumbs can be panko, chilli, sesame, Szechuan or herb and citrus.

And yes, you can still have fish and chips just by adding fat chips with malt vinegar on the side.


More about Jellyfish dining

  • Six ways with fish
  • Riverside views
  • Mediterranean summer adventure
  • Always room for dessert
  • Where is Jellyfish?
Daily sashimi with Yellowfin tuna, Mt Cook salmon, Hiramasa kingfish
BREAM oven baked with walnuts, grapes and truss ripened tomatoes infused with rosemary and garlic

Six ways with fish

Here’s what we sampled at Jellyfish.

  • BULLSEYE poached in a light Asian inspired ginger broth.
  • BRIGHT RED FISH tempura battered, with chilli jam and fragrant fresh herb and lotus salad.
  • HUSSAR pan fried, with salsa verde, pumpkin risotto stuffed capsicum and pepperonata.
  • GOLDEN TREVALLY baked in banana leaf, with lemon and fennel paupiette.
  • BREAM oven baked with walnuts, grapes and truss ripened tomatoes infused with rosemary and garlic.
  • LEATHER JACKET crumbed, dried.
GROUPER steamed whole with fresh ginger, soy and oyster sauce, served with wild garlic and Asian greens
GOLDEN TREVALLY baked in banana leaf, with lemon and fennel paupiete

Riverside views

Not even a rare gloomy Brisbane day can spoil the striking river views and Story Bridge vista from Jellyfish.

Fresh and clean with black and white covered chairs and white tablecloths, the indoor/outdoor dining spaces offer much to attract. There’s even a very slick black and white private dining room encased by glass to ensure the views are unobscured.

Try a Mediterranean summer adventure

Feel like enjoying a long Sunday lunch overlooking the river?

Inspired by John Kilroy’s Mediterranean summer adventures basking in the Southern European sun for long lunches, with great mates and their parents in the picturesque locations of St Tropez and Capris, Rose Sunday has hit Brisbane. It starts at Jellyfish Restaurant on Sunday, July 15 and continues on the third Sunday of each month.

This is a lunch is designed to emulate the traditional European Family Lunch. Where it doesn’t matter if you are early or late, ‘Nonna’ will make sure there is always plenty to eat. It’s all share platters and large bowls of freshly prepared Southern Mediterranean fare showcasing fresh seasonal produce from around Australia accompanied by Australian and Provence Rose.

The food keeps rolling out of the kitchen to one long communal dining table from 11:30 am through to 2 pm and guests can join at any time.

Starting at 11:30 am you will be welcomed through to your seat at the long communal dining table with unobstructed views of the Story Bridge and the Brisbane River to enjoy a progressive feast of only the best and freshest produce and free-flowing Australian and Provence ‘style’ rose until 2 pm.

BRIGHT RED FISH whole and tempura battered, with chilli jam and fragrant fresh herb and lotus salad

There’s always room for dessert!

Make sure you allow plenty of room for Jellyfish’s delicious desserts.  I particularly enjoyed The Lemon, a lemon infused ball of frozen yoghurt shaped like a lemon, complete with leaf, with lemon glazed white chocolate, mint gel, candy and crumble.

I was lucky to sample a dessert plate with peanut butter parfait, chocolate mousse, and yoghurt panna cotta too.

Where is Jellyfish?

Find Jellyfish on the Boardwalk Level, Riverside Centre 123 Eagle St, Brisbane.

Did you know that 70 per cent of all seafood eaten in Australia is imported? Find out more.

Disclaimer:  Ed+bK was a guest of Jellyfish.