Flying Fish

Flying Fish is perched at the end of Jones Bay Wharf in Sydney’s gentrified inner city suburb of Pyrmont. Pyrmont was once an integral part of Sydney’s industrial waterfront,  housing a number of warehouses, quarries and power stations. As you stroll to the end of the wharf along the old railway lines, you pass the luxury yachts and cruises that now sit on the water and hip offices and cafes that have moved into the old warehouse buildings.

When you  arrive at Little Fish Bar’s trendy lounge under the fairy lights you’ve reached your destination.

The Flying Fish dining room is chic and industrial and spans over two levels with glitzy hanging lights, white table clothes and stunning views featuring the Sydney Harbour Bridge. The restaurant has been designed around the rustic timber, metal and concrete of the old industrial building that once operated here. The dividing walls and timber beams are now decorated with art and wine bottles and the restaurant’s open kitchen, bars and raw seafood station are on show.

Executive Chef Stephen Seckhold and his team have created a stellar menu that showcases some of Australia’s best seafood with a twist. The Asian infused seafood and meat dishes are intriguing and adventurous.

Whilst browsing the menu we order cocktails – a Mai Tai and Jack Sprat. The cocktails are fresh and invigorating. There are a number of quirky seafood themed cocktails on the list including the Cod’s Gift and Goldfish Memory.

To eat we start with a delicious plate of pickled spanner crab, white soy cream, corella pear and smoked almond ($35). The entree is beautifully presented and each delicate element compliments the spanner crab flawlessly.

The roast quail breast ($34) is without a doubt the best quail I have tasted. The meat is juicy, the skin is crispy and it’s served with baby leek, smoked bacon and porcini butter. The baby leek has been lightly fried coating it with a crispy layer whilst retaining all its flavour. The porcini butter is seductive in smell and the creamy mushroom taste is heavenly with the quail and small pieces of smoky bacon.

The staff at Flying Fish are exceptional. Everything is explained and the service is calm, polished and precise.

For mains we share the Cone Bay Barramundi, white curry, bringal pickle and coconut rice ($46). The flavours in the curry are subtle yet each dance in perfect sync together, complimenting the delicate meat and sweet flavour of the Barramundi. The crispy hand cup chips with chili salt are a must side dish!

Not a big fan of fish? There are also a range of other main dishes including duck breast with smoked eggplant, sage and dukkah ($48) and a 1.3 kg Darling Downs Wagyu rib eye on the bone ($160).

The chocolate, yuzu, dill and chestnut parfait ($19) dessert was pleasant but not as outstanding as the mains. The dill was a great addition to the chocolate and chestnut parfait but I was looking for more of the yuzu flavour.

I preferred the pear, ricotta, oats, currents and honey ice cream dessert($18). This breakfast-like dessert was well balanced and tasted incredible. The mousse textured ricotta, topped with the crunchy oats, chewy currents and smooth honey ice cream is fun to eat. The honey ice-cream wasn’t too sweet and was definitely the champion flavour in this dish – absolutely divine!

By now, like me,  I’m sure you will be ready for the staff to call you a cab (or water taxi) or perhaps a nice walk along the wharf will be the perfect end to your exquisite dining experience at Flying Fish.

The final say:

Standout dish – Roast Quail breast with baby leak, smoked butter and porcini butter $34

Positives – Stunning views, excellent service and beautiful Asian infused high end seafood and meat

Negatives – It’s not cheap (Entres $28 – $65 and Mains $38-$160)

Location – Jones Bay Wharf Lower Deck, 21 Pirrama Rd Pyrmont, NSW 2009

Opening Hours   –  Lunch: Tuesday – Sunday 12 noon -2:30pm

Dinner: Monday – Saturday 6pm – 10:30pm

Website: http://flyingfish.com.au/

I was lucky enough to have my beautiful Mum visiting me in Sydney for this dinner.

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