There’s fresh seafood, and then there’s Eska. The soon-to-open sashimi bar, perched on the corner of the bustling Nobby Beach hub, is owned by Rosalind Pinto and Tobias Diamandopoulos – who have previously brought us Okazu and Rafiki – alongside co-owners Risa North and Gary Balaid. Eska is set to deliver a high-end elevated takeaway experience, without the inflated price that so often comes with seafood.

“We wanted to offer really good quality, without the elevated price, so we had to cut out the middleman,” Rosalind says, before introducing the venue’s seafood specialist Phil, who has over 20 years experience in commercial fishing. Phil sources the day’s line-up from Sydney Fish Market, “What’s on the floor that morning, will be flown here around lunch, early afternoon, so we can present it with our customer by dinner time,” Phil adds.

As you step foot inside the 60-seater, you’re greeted with a cabinet that’s filled with various cuts of sashimi. The selection of seafood on offer will change, depending on what Phil can source, however we’re told some of the key menu items will be kingfish, two types of salmon and tuna. “We’re going to carry a New Zealand salmon, which has a higher fat content, more fat means more flavour,” Phil tells us. One of the amazing things about Eska is that you will be able to decide which cut you would like. “The sashimi will be laid out in different blocks … you can just pick your block, we’ll weigh it, tell you how much it is, then you decide how much you want and we’ll just slice it up for you,” Tobias says. The hero of the cold selections is the Eska signature platter, which is a two-tier seafood feast, featuring oysters, bay bugs, mandarine scallops, chilled prawns, salmon sashimi and tuna tartare.

Just beyond the cabinet you’ll find the raw station, where the venue’s sushi chefs, Toru Uesugi and Takeshi Fujitsu, are creating works of edible art. Moving along, you’ll spy the chargrill, which will churn out the likes of char-grilled prawns, XO chilli mussels and the eagerly anticipated fillet o-fish sando. “Fire and seafood are just the best combo – anything chargrilled is delicious,” Tobias adds.

Although much of the menu is geared towards takeaway, for those who wish to enjoy their seafood on the spot there’s a row of intimate two-seaters inside, while outside, there’s bar-style seating as well as a couple of tables in the alley. “I want you to just stroll in off the beach and come down in the afternoon and pull up [a seat], call a friend, bring the dog,” Tobias says. There will be QR code ordering from the tables and, for the moment, it’s walk-in only. “We want to create a nice place but keep it really informal.”

Make no mistake, while Eska may be informal in nature, the team take a few things seriously – freshness, quality and service. “The sashimi speaks for itself,” Toby says. “You don’t really have to do a lot to it … if you get the right product, you can just put it on a plate and let them enjoy for what it is.”

As for the drinks, they’re mostly categorised by white, light and bright – the kind that pair well with seafood – think punchy pet nats, fizzy natural wines and champagne, for those who are keen to splurge.

Eska is set to open oh-so-soon – keep your peepers peeled on Instagram for opening details.