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Restaurant

Fishos Torquay

36 The Esplanade, Torquay VIC 3228, Australia

Recommended by 47 people

Updated

Find Fishos Torquay

36 The Esplanade, Torquay VIC 3228, Australia

Directions ↗
+61 3 5264 7739
HoursMonday: 12:00 – 3:00 PM, 5:00 – 8:00 PM Tuesday: 12:00 – 3:00 PM, 5:00 – 8:00 PM Wednesday: 12:00 – 3:00 PM, 5:00 – 8:00 PM Thursday: 12:00 – 3:00 PM, 5:00 – 8:00 PM Friday: 12:00 – 3:00 PM, 5:00 – 8:00 PM Saturday: 12:00 – 3:00 PM, 5:00 – 8:00 PM Sunday: 12:00 – 3:00 PM, 5:00 – 8:00 PM

*Opening hours may differ during holidays.

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About Fishos Torquay

Set right along The Esplanade, this Torquay seafood counter ditches heavy grease for daily catches, ocean air, and proper coastal cooking. An unpretentious stop during a Great Ocean Road run—order straight off the specials board, where staff happily talk you through grilled dory, fried gummy shark, and local beer pairings. Everything arrives alongside hand-cut, skin-on chips, crisp house salads, and tubs of punchy dill tartare.

  • Rotating local board: Staff guide diners through daily blackboard options, from whole fried snapper to grilled trevally or gummy shark prepared lightly battered or grilled.
  • Hand-cut potato chips: Thick, skin-on chips cut from Mt Prospect potatoes served crisp and rustic alongside house-made dill tartare.
  • Great Ocean Road stop: Direct foreshore views and relaxed veranda seating deliver casual coastal dining right along The Esplanade.
RestaurantFish & ChipsRestaurant

What's On at Fishos Torquay

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

The Advantages of Dining at Fishos Torquay

Why diners make Fishos their essential coastal seafood stop in Torquay

  • Crispy Hand-Cut Skin-On Chips

    House-made hand-cut chips are prepared with skin-on Mt Prospect potatoes, fried to a crisp golden texture that avoids soggy commercial standards.

    The hand cut chips were rustic and perfectly cooked.

    Rodney Stuckey

  • Catch Variety with Chef-Made Sauces

    Daily blackboard specials feature diverse ocean catches cooked to order—grilled or lightly battered—accompanied by house-made dill tartare and seasonal salads.

    The dill tartare was tangy but savoury, a perfect complement to the fish.

    Jasmine (Jas.eats)

  • Scenic Coastal Road Trip Atmosphere

    Diners enjoy ocean vistas and crisp coastal dining without grease-laden heaviness or tourist-trap pretension along the Great Ocean Road.

    unpretentious easy dining with a mint view

    Claudia O'rourke

  • Crisp, Non-Greasy Golden Batter

    Light, airy batter and fresh preparation deliver a satisfying crunch that elevates classic seaside fish and chips.

    airy, and so many crispy craggily bits around the fish

    Jasmine (Jas.eats)

  • Consultative Menu Guidance

    Knowledgeable staff guide guests through blackboard specials and preparation methods, creating a welcoming dynamic for families and visiting groups.

    staff are super friendly and approachable and really great at giving recommendations

    Marly Chang

  • Attentive Group & Family Hospitality

    Generous, hospitable team members accommodate large tables and share plates, attending carefully to group orders even during busy rushes.

    he spent time with us to explain the menu and tell us what would suit what we were looking for.

    andy otto

Signature fresh catches and coastal staples along the Great Ocean Road

  • Fish and chips

    The fish and chips taste perfect. Perfect amount of batter and not too oily.

    Satheesh Rengasamy

  • Fish tacos

    The fish tacos were superb, fresh fish with a very light battery, and a good hit of jalapeno in the sauce

    Cara Petrie

  • Grilled dory

    The missus also loved the grilled dory. She's picky when it comes to fish and she couldn't stop raving about it: perfectly cooked and moist.

    Johnson Kee

  • Whole fried snapper

    The snapper was juicy and the fish meat fell right off the bone.

    Michael Woodburn

Other favorites

House-made sides, scratch tartare, and seasonal accompaniments

  • Hand cut potato chips

    hand cut mt prospect potato chips

    Jasmine (Jas.eats)

  • Dill tartare

    I love dill anything and let me tell you, this sauce is amazingly good.

    Johnson Kee

  • Blistered cherry tomatoes salad

    For the salad, refreshing brightness from the pesto dressing which cut through the oiliness of the fried fish.

    Jasmine (Jas.eats)

  • Sweet potato cake

    The batter is airy, and so many crispy craggily bits around the fish & the sweet potato cake.

    Jasmine (Jas.eats)

Beyond the menu

Thoughtful hospitality touches that elevate a classic Great Ocean Road fish-and-chip outing

  • Consultative Daily Catch Walkthroughs

    The team takes dedicated time at entry or the counter to personally talk guests through the rotating catch board, cooking methods, and pairings, tailoring meal and drink suggestions to what each group wants.

  • Generous House Dill Tartare Refills

    Fish and chips come paired with house-made dill tartare, and when dining parties fall in love with the herbed sauce, the team happily provides complimentary refills.

  • On-Site Veranda Toddler Sandpit

    Outdoor seaside dining includes a dedicated play sandpit that keeps toddlers entertained right alongside the tables.

  • Quaint Shark-Fin Table Markers

    Table markers are crafted as playful shark fins, adding a quaint coastal character to the casual dining setup.

Before you head over

Practical advice on peak lunch timing, outdoor seating, and navigating daily catch specials.

  • Beat the Lunch Rush

    Peak lunch hours after 12:30pm draw heavy crowds and table queues. Stop by earlier or factor in wait times during busy holiday and weekend lunch rushes.

  • Mind Outdoor Sun Exposure

    Outdoor seating offers open beach views but includes unshaded spots exposed to direct sun. Check midday UV conditions or choose indoor seating if you need shade.

  • Ask Staff About Daily Specials

    Rather than defaulting to standard fish, consult the front-of-house staff at the counter. They actively walk guests through the daily catch board, preparations, and platter pairings.

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