Since Flying Fish first splashed onto the dining scene back in 2004, it has become well regarded by Sydneysiders as one of the best waterside restaurants in the city, specialising in (yep, you guessed it) seasonal and delicious seafood.
Now it’s taken up residence at The Star, with floor-to-ceiling glass windows overlooking the beautiful Pyrmont Bay. The new digs have been modernised, with a fresher vibe than the former Jones Bay Wharf location. Walking into the restaurant, you’ll cross lush bespoke carpets, with subtle splashes of colour that pop against the dark and sophisticated furnishings, and crystal ball lights twinkling overhead.
Executive chef Peter Robertson joins the Flying Fish team in its new location, which opened just last week. On offer were a veritable buffet of seafood delights. It’s impossible to have a “bad” dish at Flying Fish, but some our favourites were the Harvey Bay Scallop and the Black Pepper Style Butterflied Prawn. Our pick for dessert was (hands down) the melt-in-your-mouth Valrhona chocolate sundae, miso caramel and malt cream.
When it came to the drinks, we sampled the “grammable” and vibrant Bondi House Fizz; lemon myrtle vodka with butterfly flower tea and agave, as well as the Flying Fish version of the Aperol Spritz, the East Bound and Down; apricot and quince spritz with Aperol and crisp cider. For wine drinkers, there’s a deliciously well-considered wine list with delectable drops from both local and international regions.
See more of what’s on offer at the new digs at the Flying Fish website.
