Food Drink

New restaurant FISHBANK to join 2KW in former Jamie’s Italian space

Located at number two King William Street in the city, FISHBANK has a slew of attractive features but its vast variety of seafood on the daily changing menu is key.

Photos by Jack Fenby

The space that formerly held Jamie’s Italian is seeing an exciting takeover with the opening of FISHBANK, a restaurant unlike any other in South Australia.

Located at number two King William Street in the city, FISHBANK has a slew of attractive features but its vast variety of seafood on the daily changing menu is key.

Officially opening on Friday 16 October, FISHBANK has bought the grand 1920’s bank building back to life.

Undergoing a New York style renovation, the venue has created a welcoming, light, airy space and added a modern feel to the iconic art deco features.

FISHBANK is an experience that Adelaide has been waiting for and the partnership that launched and runs 2KW Bar and Restaurant, Palmer Hospitality’s Martin Palmer and Duxton Asset Management’s Ed Peter is the driving force behind this highly anticipated opening.

Apart from offering the most diverse seafood menu South Australia has ever seen, in an Australian first, FISHBANK commissioned award-winning British filmmaker, Amanda Bluglass, to make an exclusive, unique video installation for the restaurant.

The film will play across a bespoke 10m digital screen, positioned above the restaurant’s open kitchen.

The piece has been designed to imperceptibly change between dark and light tones, using unusual effects and delicate wave movement.

Amanda Bluglass said: “As a keen foodie and lover of water, I could not have been more excited to make this video installation for FISHBANK.

“One of the biggest creative challenges was to make an intriguing film that was both compelling, yet gentle enough to enhance the restaurant’s ambience.”

Amanda Bluglass has worked with clients from all over the world, including the London Olympics and Oprah Winfrey. She is known for the beautiful quality and distinctive visual style of her films, which she now brings to Adelaide to experience.

Ms Bluglass said: “There are a few hidden surprises buried in the film, it has been designed to be an interesting visual accompaniment to the delicious food on offer.”

Palmer Hospitality Managing Director, Martin Palmer said: “We believe that Australian seafood is truly world class and is something to celebrate, and FISHBANK selects the very best array of fish daily from our local pristine waterways.

“We are bringing only the freshest and most sustainably sourced seafood to Adelaide.”

Patrons can create their own dining experience with the multi-faceted, seasonal menu.

There are four main areas giving visitors the opportunity to have different dining experiences every time they visit. These include a Raw Bar, Kitchen Bar, Booths and Restaurant Dining.

Diners can indulge in raw and cured, whole fish as well as grilled and crumbed options.

Depending on the seasons and tides, FISHBANK’s chefs are consistently curating new dishes based on what is available.

Mr Palmer said: “Diners can sit at the Raw Bar (restrictions permitting) and watch on as chefs slice fresh sashimi and shuck oysters to order, or they may prefer to sit in the booths and enjoy fish and chips!”

Executive chef, Tony Carroll said: “The success of FISHBANK is defined by what we do in the kitchen.

“From sourcing, storage, handling, and simple cooking technique, we ensure quality in everything that we do.

“Our menu is diverse, clever and appeals to a lot of different people with different expectations.

“We are committed to our vision, and these are the values we need to make FISHBANK the best seafood restaurant in the country.”

FISHBANK is proud of its sustainably sourced seafood, and use a ‘fin to scale’ method, where they use every part of the fish possible.

Some seafood is aged in their custom dry agers – which is very similar to aging a prime cut of beef, which further enhances the flavour and texture of the flesh.

Mr Palmer said: “In these unprecedented times we are proud of the fact we have created 50 new jobs in the hospitality industry, in this 140-seater restaurant.

“We have formed, what we believe is a formidable team.  This includes the collaborative project development team of Mark Folland, Folland Pranzzo Architects, Claire Kneebone, Claire Kneebone Design, Mo Hardy from Studio Maja and Ali Palmer, Palmer Hospitality.”

Mr Palmer said: “South Australia has such amazing seafood and we felt this unique space was the perfect place to showcase it. We intend to offer a much broader selection of seafood as well as the premium catches that have traditionally gone straight to overseas markets.

“Of course, there will be a vast array of beverage options with a focus on white wine both local and international to compliment the menu.”

FISHBANK will be open from 8am daily for coffee and pastries and the restaurant will open from 11.30am until late, seven days a week.

Find FISHBANK at 2 King William Street, Adelaide.

Visit for more info.

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