I am a freelance reviewer in Sydney, and lover of sharing my experiences in all things food, wine, entertainment and travel related.
Published October 11th 2012
Flying Fish Continues to Take Wings
Spectacularly perched on Sydney's harbourside and awash with fresh, quality seafood, Flying Fish Restaurant in Pyrmont continues to take wings, maintaining its status as one of the best seafood restaurants in town with its chef's hat credentials and regular fanfare.
Now in its seventh year, the beautifully designed wharf-side restaurant remains as fresh as the seafood (and the ideas) on the plate. If you haven't been to this restaurant before, it is certainly well worth the visit, particularly if you are an avid seafood fan and after an amazing dining experience with breathtaking views.
The restaurant in constantly evolving under the ownership of Sri Lankan chef Peter Kuruvita and head chef Stephen Seckhold, who have created an inspiration menu of fresh seafood and seasonal delights which constantly surprise the palate.
Flying Fish is well known for its quality seafood, with one of Sydney's largest oyster selections and a serious sashimi bar. As a first time visitor and celebrating a special occasion, I opt for the gegustation menu so that I can truly see how Flying Fish can catch my taste buds. Just like that it does, hook, line and sinker.
With 11 amazing courses sampled from the chef's menu, I can speak highly of every dish, but I will hone in on some of my favourites from the tasting.
The complimentary starters, house-made sumac grissini with nori and smoked salmon mousse which arrive at the table, look very much like table decorations to me, but on sampling them, they are delicate morsels packed with distinguishing flavours and textures.
Another highlight is, unsurprisingly, one of the restaurants signature dishes – the yellowfin tuna with pork belly, pink grapefruit, and black pepper caramel. A small strip of juicy pork belly on a bed of yellowfin tuna with a silky texture sounds good enough, but the flavours of the grapefruit and black pepper caramel adds boldness to the dish, making it tangy and sweet.
One of the other standout dishes is the white soy torched scampi with seared scallop, sushi rice, green shallot and Shiso leaf. The best way to describe this small but flavoursome dish is to say that it is like a deconstructed sushi roll on a plate. The smoothness of the seafood with the crunchiness of the Shiso leaf and all the flavours combined make for a mouthful of texures and tastes. For such a small dish, it certainly packs a lot of punch.
I was curious to see what the milk and cookies dessert dish was and was pleasantly surprised. The dish arrives at the table in a bowl. It consists of a creamy, chocolate milk soup, with grated pieces of chocolate and a scoop of chocolate-chip cookie ice-cream in the centre. Gratifying and heavenly, this dessert is very enjoyable.
The amazing foods combined with the restaurant's stunning two-storey loft design, unique lighting, and spectacular waterfront setting, make for a meal to remember. If you're lucky enough to snare one of the tables with prime views like I did, you may not have time to see it as you won't be able to take your eyes off the plate.
The Chef's Menu degustation does not come cheap at $170 per person and an additional $85 for matched wines, but for this serious price, you are delivered a serious standard of dining. It is everything you'd expect from a harbourside restaurant, and more.
The spectacular setting, award-winning wine list, vibrant atmosphere, exceptional food, and passionate staff are the perfect ingredients needed to achieve this ultimate Sydney dining experience.