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BLOWFISH OCEAN GRILL + BAR
A coastal setting, elevated food, and great company are, arguably, the winning formula for an unforgettable dining experience, and if you’ve had the privilege of stepping foot inside BlowFish Ocean Grill & Bar, you’ll know this sentiment to be true.
Bringing a world-class seafood restaurant to our shores, this 150-seat, two-story venue is the work of hospitality gurus Steven and Autumn Adams—the clever husband and wife duo behind the immensely popular steakhouses Moo Moo The Wine Bar and Grill in Brisbane and Broadbeach.
“Blowfish was born from the vision to create a luxurious yet approachable dining experience that celebrates both land and sea,” says Steven. “We wanted to blend the precision of world-class steakhouse grilling with the freshness and finesse of Australia’s best seafood. It’s about honouring two culinary pillars in one place, and doing it with passion, precision, and personality.”
Opening its doors in late 2023, the restaurant feels like an elegant coastal escape, but with a design story that unfolds as you move through the space. Divided into two distinct levels, the space is inspired by different parts of the ocean.
The lower level, which draws on the shallows of the sea, with light, airy tones and textures, evokes a sun-drenched beach and coral reef—inviting, open, and perfect for relaxed lunches and golden-hour cocktails. While upstairs, the energy shifts—like descending into the depths of the ocean—with a moody, intimate palette of deep blues, rich textures, and ambient lighting, it acts as a space designed for luxurious dinners and special moments. At the heart of the venue, the vibrant bar provides a place to sip on cocktails and graze small plates beneath a striking sculptural centrepiece—a jellyfish chandelier—which captures the movements of the ocean.
As for the food—the raison d’être of it all—Steven and Autumn are committed to offering a high quality experience, and as such, you’d be hard pressed to find fresher produce anywhere else on the coast.
“We work closely with a trusted network of suppliers who share our values around quality, sustainability, and seasonality. This allows us to source the freshest seafood available—often caught and delivered within the same day.
“Because we’re so focused on freshness, we regularly amend the menu to reflect what’s in season and at its absolute best. This ensures that every dish highlights seafood when it’s naturally at peak flavour, offering guests the most vibrant and authentic experience possible.”
When it comes to the beef, they’re not playing around, either. With almost 20 years experience running one of Australia’s leading steakhouses, it’s no surprise that Steven and Autumn are at the forefront of sourcing the finest cuts and highest-grade beef Australia has to offer. From grass fed, to grain, and premium Wagyu options, their expertise means they know exactly how to select, age, and prepare each cut to bring out its full potential.
“Every ingredient at Blowfish, whether from the land or the sea, is chosen with intention, reflecting our commitment to quality, seasonality, and unforgettable flavour.”
Sounds like it’s time to make a booking.
