Meet: Tobias Diamandopoulos, Eska

One of The Oxley’s most loved residents is sashimi and oyster bar, Eska, where the beautifully curated interiors are inspired by the natural beauty of the coast and the ebb and flow of the ocean.

Three Balls Red caught up with owner Tobias Diamandopoulos to chat about the inspiration for the intimate space and why diners at Eska are getting an experience - not just the finest quality seafood dishes, Champagne and curated wines.

TBR: Can you share the design brief for Eska?

TD: At Eska, our design is a celebration of the Gold Coast’s coastal elegance, effortlessly blending sophistication with a relaxed, elevated casual aesthetic.

The brief focused on using timeless, high-quality finishes that evoke a sense of tranquility and timeless beauty, inviting our guests to be transported to a serene, luxurious beachside escape.

TBR: Did you work with an interior designer?

TD: We collaborated with an exceptional team to bring Eska to life!

The vision was driven by Daniel Veitch, complemented by the impeccable taste of Jas from Three Balls Red and the detailed, thoughtful contributions of Jenny Proudfoot from BDA.

This trio curated the space with meticulous attention to detail, selecting each element to harmonise and enhance the overall atmosphere.

TBR: What were some of your inspirations when it came to the design/styling, and what do you consider to be the stand out design elements of the space?

TD: Our design inspiration was rooted in the natural beauty of the coast and ocean.

Standout design elements include the stunning, hand-blown lights from Soktas in Currumbin, which cast a warm, inviting glow, and the deep blue tiles that contrast beautifully with our feature stone benchtops sourced from Finestone.

These elements capture the ebb and flow of the ocean, creating a unique, tactile experience.

TBR: How did you want people to feel in your space?

TD: We envisioned Eska as a sanctuary where guests could feel a sense of escapism; like stepping into an elegant holiday by the sea.

We wanted the space to be sophisticated yet approachable, mirroring the effortless charm of the Gold Coast.

In our intimate space, every detail was carefully considered to make guests feel as if they’ve been invited into our home to share an experience, not just a meal.

TBR: Who is the Eska customer?

TD: Eska was crafted with the local community in mind; our neighbours and friends who enjoy casual elegance.

We wanted to create a space where spontaneous meetups over fresh seafood and a glass of Champagne felt as natural and inviting as a sunset by the shore.

TD: What is the one thing we should absolutely order at Eska?

TD: Our sashimi bombs are a must-try. A harmonious blend of tuna, salmon, and kingfish sashimi with diced pear, chives, eshallots, served in pani puri and finished with a chili coconut dressing, they are a perfect representation of our commitment to fresh, innovative flavors.

TBR: What is Eska’s point of difference and what do you believe it offers the Gold Coast?

TBR: Eska stands as a beacon for those seeking a local, fresh, and health-conscious dining experience paired with curated wines.

It’s a casual yet refined spot where community members can come together, unwind, and savor the beauty of a Gold Coast sunset."

TBR: What are you proudest of?

TD: I’m most proud of our team.

Eska is a testament to the dedication and passion of every individual who contributed their talents and energy.

It’s a reminder that true excellence comes from collective effort and shared vision, resulting in a space that resonates with warmth and authenticity.

TBR: Thank you, Tobias. We are thrilled to be involved in such a beautiful project.