Flying Fish announces new Sydney location
Flying Fish, a luxury Sydney-harbour-side seafood-driven restaurant, will move from its Jones Bay Wharf location to The Star next month.
Since Flying Fish opened in 2004, it has maintained its footing as one of Sydney’s best waterfront dining venues.
Now it will join the slew of the site's acclaimed restaurants including Momofuku Seiōbo led by executive chef Paul Carmichael, Sokyo led by executive chef Chase Kojima and BLACK Bar & Grill led by executive chef Dany Karam.
Flying Fish will take over the former site of Balla, which closed in July this year. The fit-out will be redone to match the ocean theme. Inside, a series of hand-blown, caviar-inspired pendants will hang above velvet banquettes and leather seating.
As well as a new location Flying Fish will get a new head chef. Former Rockpool chef Peter Robertson will continue the restaurant's seasonal seafood offering for a new crowd of Sydneysiders and out-of-towners.
“We’ll be highlighting produce paired with technique. Our dishes will be simply executed, with a focus on seafood sourced from across Australia,” said Robertson.
“Classics like the Northern Territory mud crab with black pepper and curry leaf will stay on the menu, with some new dishes in the mix.”
Flying Fish at the Star is slated to open before Christmas.