Flying Fish

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Overview

Flying Fish

Introducing a fresh approach to Sydney’s finest seafood. At Flying Fish, you’ll discover the very best from Australian and New Zealand waters. Delicately prepared with a tempered hand, each dish puts taste ahead of technique with an emphasis on minimal waste and maximum flavour. Take your seat, admire the view and soak up the welcoming ambience that invites you to sit, relax and savour.

 

The extensive wine menu focuses on accompanying Flying Fish’s premium seafood with delicate flavours of Australian sparkling and French champagne. With a level of service that’s simply second to none, Flying Fish will take your love of seafood to new heights.

Awards

Three Glasses
Australia’s Wine List of the Year Awards 2019

Seafood Excellence Awards
Best Seafood Restaurant Award 2019 Finalist

TAA Awards for Excellence
Restaurant of the Year (Deluxe Hotels) 2019 Finalist

TAA Awards for Excellence
Bar of the Year (Deluxe Hotels) 2019 Finalist

Menu

Please note all menu items are subject to change without notice.
À La Carte Menu

SNACKS

Fraser Isle Spanner crab toast, duck egg mayonnaise DF 10
Spencer gulf prawn toast, fish fragrance DF 10
Fish crackers, cultured cream, XO 8

RAW BAR

Appelation oysters, tumeric vinaigrette GF DF 4.8 ea
Marinated tuna, mirin dressing, enriched rice DF 29
Cold poached prawn, iceberg lettuce, prawn mayonnaise GF DF 29
-  
Sashimi selection DF 35/55
Hiramasa kingfish, black bean, citrus cure
Petuna ocean trout, shichimi pepper, trout roe
Yellowfin tuna, spicy soy, scallion, sesame
Bay of fires short spine sea urchin, lotus glaze
 

CAVIAR

  10g 30g
Sterling Caviar 90 270
Calvisius Tradition   255
Black Pearl Beluga   440
     
Served with potato waffles, cultured cream    

ENTRÉE

BBQ Rottnest island scallops, fish fragrance (4) 32
Grilled southern calamari, edamame, squid ink butter GF 30
Vannella burrata, roast tomato, fennel, pangrattato 27
Breaded corner Inlet King George whithing, tartare, herb salad DF 30
Charcoal roast Spencer Gulf prawns, kombu butter, mandarin oil 32
BBQ cumin lamb ribs, lotus chips DF 29

PASTA

Goolwa Pipi Tagliatelle, chilli, bottarga 29/39
Buffalo ricotta Tortelloni, roast onion brodo 28/37
Eastern rock lobster (1/2) spaghetti, tomato, tarragon 120

MARKET SEAFOOD

Mud crab 19/100gr
Market fish (see display) MP
Goolwa pippi 9/100gr
Eastern rock lobster 26/100gr
West Australian marron 19/100gr
Choice of
XO, black pepper sauce or garlic butter
Steamed, BBQ or fried
 
Served with mantou bun  

SEAFOOD PLATTER

Selection of oysters
Cold poached prawns, cocktail sauce
Sashimi selection
Charcoal roast scallops, kombu butter
BBQ West Australian marron, XO
Spencer Gulf prawns, kombu butter, mandarin oil
Corner Inlet King George whiting, tartare sauce
Served with hand-cut chips and mixed leaf salad, wafu dressing

220

MAINS

Steamed snapper, fragant red curry, cauliflower, coconut bread 46
Pan fried petuna ocean trout, poached white asparagus, gribiche GF DF 39
Cone bay barramundi, braised borlotti, broad beans, Tuscan kale GF DF 39
Roast Heirloom beetroot, pearl barley risotto, smoked macadamia 35
-  
220g Cape grim beef fillet, radicchio, oxtail sauce, horseradish GF 49
1.2kg Tajima Wagyu rib eye MB6, potato gratin, horseradish (45 min) 180

TO ACCOMPANY

Mixed leaf salad, wafu dressing DF 12
Hand-cut chips GF DF 12
Poached green asparagus, stracciatella, hazelnut GF 12
Fried brussel sprouts, green goddess dressing GF 12
Roast pumpkin, herb crème fraîche and dashi butter GF 12
Charred broccolini, caramelised butter milk GF 12

DESSERT

Manjari Chocolate mousse, Honeycomb ice cream GF 24
Charred lemon parfait, salted butter crumb, toasted meringue GF 20
Palm sugar macerated pineapple, pandan, coconut sorbet GF DF 20
Strawberry, cultured cream, macadamia GF 20
Gingerbread pudding, apple caramel, crème fraîche (for 2) 30
-  
Selection of cheese (4) served with fruit bread and condiments 40
Brillat Savarin Will Studd, soft cow, Normandy, FR 12
Holy goat La Luna, white mould goat, Castlemaine VIC 12
Roquefort Papillon, soft blue, Aveyron, FR 12
Cheddar Pyengana, hard cow, Pyengana TAS 12

-

For any dietary requirements, please consult your waiter for alternative menu options. GF denotes gluten-free options. DF denotes dairy-free options. A surcharge of 15% applies on Public Holidays. Please be advised any group of 8 and above will incur a 10% surcharge when dining at Flying Fish. Please note a 1% surcharge will apply to all credit card transactions (including where you select the “credit” option when using a debit card). Are you a member of the Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20%, Platinum 30%). Plus use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a member? It's free and easy to join
Express Lunch

1 course 39

 
   
MAIN  
Pan fried petuna ocean trout, poached white asparagus, gribiche GF DF
OR
Cone bay barramundi, braised borlotti, broad bean, Tuscan kale GF
OR
Roast Heirloom beetroot, pearl barley risotto, smoked macadamia
 
-
WINE
Penfolds Autumn Riesling
The Stag Chardonnay
19 Crimes Pinot noir
Samuel Wynn Cabernet Sauvignon
Flying Fish Tasting & Chef's Table Menu

FLYING FISH CHEF'S TABLE

150  
   

Executive chef Peter Robertson and his team will create a personalised menu on the evening for your table.

The Chef menu is approximately 5-courses and will be design according to your preferences.

We can cater to most dietary requirements and allergies with prior notice.

The chef table can accommodate from 6 to 12 guests. For more information, please do not hesitate to contact us at flyingfish@star.com.au.
 

FLYING FISH TASTING MENU

150  

Matching wines 85pp

 
   

Marinated tuna, mirin dressing, enriched rice
NV Chandon Blanc de Blancs, Yarra Valley, VIC

 

-

 

West Australian marron, XO sauce 
2018 Four Winds Riesling, Canberra District, NSW

 

-

Cone bay barramundi, braised borlotti, broad beans, Tuscan kale GF DF
2018 Margan Albariño, Hunter Valley, NSW

 
-  

Cape grim beef fillet, radicchio, horseradish, oxtail sauce GF
2017 Terrazas de los Andes Reserva Malbec, Mendoza, Argentina

 
-  

Palm sugar macerated pineapple, pandan, coconut sorbet
2018 Frogmore Creek ‘Iced' Riesling, Cambridge, TAS

 
Pre-Theatre Menu

PRE-THEATRE MENU

2 course 65 | 3 course 80

 
   
ENTREE  
Vannella burrata, roast tomato, fennel, pangrattato
Fish cake, fried cashew, spicy prawn broth GF
White cut chicken salad, chewy carrot, furikake
 
-
MAIN
Barramundi, savoy cabbage, yuzu, chervil, oyster DF GF
Pumpkin terrine, onion confit, silken tofu DF GF
Glazed pork belly, cherry radish, prawn stuffed eggplant 
-

Mixed leaf salad, wafu dressing 11
Hand cut chips GF DF11
Charred broccolini, caramelised butter milk GF 11
Creamed corn, miso butter 11
Egg noodles 11

 

-
DESSERT
Strawberry, rhubarb, buffalo yoghurt, macadamia GF
Valrhona chocolate, malted barley, miso caramel
Private Dining

PRIVATE DINING MENU

2 course 100pp | 3 course 120pp  
   
SNACKS ~ to share  
Spencer Gulf prawn toast, fish fragrance DF
Snapper crackers, cultured cream, XO
 
-  
ENTREE ~ choice of
Vannella burrata, roast tomato, fennel, pangrattato
Charcoal roast Spencer Gulf prawns, kombu butter, mandarin oil
BBQ cumin lamb ribs, lotus chips
-
MAIN ~ choice of

Steamed snapper, roast cauliflower, red curry, coconut bread
Cone bay barramundi, braised borlotti, broad beans, Tuscan kale GF DF
Roast Heirloom beetroot, pearl barley risotto, smoked macadamia
Cape grim beef fillet, radicchio, horseradish, oxtail sauce GF

Served with a selection of side dishes 

-
DESSERT ~ choice of
Charred lemon parfait, salted butter crumb, toasted meringue GF
Manjari chocolate mousse, honeycomb ice cream
Selection of cheese (2)

PRIVATE DINING SHARED MENU

SHARED MENU $110pp  
   
SNACKS  
Spencer Gulf prawn toast, fish fragrance DF
Tapioca crisps, cultured cream, XO
 
-
SEAFOOD PLATTER

Selection of oysters; cold poached prawns cocktail sauce;
Sashimi selection
Spencer Gulf prawns kombu butter mandarin oil;
BBQ West Australian marron XO; charcoal roast scallops kombu butter; Corner Inlet King George whiting, tartare sauce

-
TAJIMA WAGYU MBS6 RIBEYE

Gratin of potato, horseradish, oxtail sauce

Served with
Poached green asparagus, stracciatella, hazelnut
Roast pumpkin, herb crème fraiche and dashi butter
Mixed leaf salad, wafu dressing

-
CHEESE
Selection of cheese (3) served with fruit bread and condiments ($12pp)
-
DESSERT
Palm sugar macerated pineapple, pandan, coconut sorbet
Manjari chocolate mousse, honeycomb ice cream
Cocktails

OVERVIEW

Cocktail on this menu are inspired by memories, stories and not so much of a recipe, but a life style.

Focus here is on what’s in season and available locally. We reached to neighbouring suburbs of Pyrmont to source our spirits, rum from Surry Hills, gin and vodka from Marrickville, Rosebery and manly. Then looked further for purest from Tasmania, Victoria and Western Australia and blended these with Australia’s native botanicals.
 

A sustainable approach is taken in Flying Fish bar at the Star to reduce waste and used every product with respect.

 
   
Kampai Pyrmont  

Cheers to Pyrmont – A life style of enjoying drinks all around Pyrmont, from drinking pints of cold beer at bars of this suburb, sake at Sokyo and then popping in to Flying Fish for a spread of seafood, cheers to summer. Junmai Gingo Sake infused with pineapple skin, sweet tropical pineapple juice topped with homemade yuzu-honey soda. 

 
Flight to Byron  
Luxury of flying to Byron on a private jet and being served a cocktail up in the clouds. Byron dry gin, maraschino umeshu and shiso will take you from Sydney to Byron in a few sips.
Accidentally in Coogee 
Do not drink and surf! When an unlucky Mexican bartender surfs in Bronte catches the wrong wave, ends up two beaches down in Coogee. Tequila sour with hint of curry and chilli, balanced with calamansi and agave, salud!
Bondi House Fizz
After a big night of partying in Bondi, Christmas day on the beach drinking a cool glass of tea, mixed with lemon myrtle vodka and butterfly tea. Medicinal and best way of recovery. 
Caribbean Tojo
Tojo the Caribbean monkey is picked up by a US army fighter plane and headed to WWII’s battlefronts, but they lost their way and ended up in Cork, Ireland. Tojo drinks rum at the pub and they never go to battle as the war is over. Tojo’s statue is there today in front of the pub where he is buried. Blend of Caribbean rum and Australian botanicals must be drunk in memory of brave Tojo.
Bondi Hipsters 
Inspired by a very long conversation between two bartenders, exchanging their quinoa recipes. Quinoa sochu, sweet pumpkin, Australian dry vermouth and citron verbena. By the time you finished a couple of these and getting ready to leave, the Bondi bartender is still bragging his quinoa recipe. 
Vegan Option
No animals were harmed making this cocktail – Elephant sloe gin with fresh carrot and Australian vermouth with fennel bitters, herbaceous and refreshing cocktail. Elephant gin not only creates premium gin with African botanicas, but also donates 15% to conservation of elephants in Africa, let’s drink to their cause.
Béhz-ness as usual
Béhz likes his Negronis, but he like everyone enjoying the drink as well. Delicious twist on the classic cocktail with Strawberry gin, Campari and Australian sweet vermouth. It is business as usual when Béhz has a his Negroni in his hand. 
Bar Menu

Menu

Flying Fish opened its doors on Jones Bay Wharf in 2004. After 14 years at the forefront of Sydney’s dining scene, Flying Fish evolved and moved into its new home led by Executive Chef, Peter Robertson. 

TEAM

Team

PETER ROBERTSON

Executive Chef 

As one of Australia’s leading chef talents, Peter Robertson brings decades of experience and a focus on fresh, seasonal produce to Flying Fish at The Star.

With six years of experience with Rockpool Group, Robertson credits his growth as a chef to working alongside esteemed Australian chef and restaurateur Neil Perry. Beginning in 2012 as Senior Sous Chef at Rockpool and Eleven Bridge, Robertson later took on the role of Head Chef at contemporary Cantonese restaurant Jade Temple.

Prior to his roles with Rockpool Group, Robertson was recognised as talent to watch by The Sydney Morning Herald’s Young Chef Dinner. That same year, Robertson took a break from the Australian culinary scene with roles abroad working with some of the world’s best chefs at Michelin-starred kitchens including Heston Blumenthal’s The Fat Duck and Tom Aikens in the UK.

A passion for sustainability stemmed from his time with Kambolis Restaurant Group in Canada. Robertson was involved with local projects that raised awareness of eco-friendly agricultural practices and provided techniques to lower carbon footprints in hospitality venues.

FUNCTIONS

PLANNING A CELEBRATION?

If your booking is for 12 or more guests, please submit your details into the below form and our comprehensive event kit will be emailed to you automatically.

Whether it’s a cocktail party, private corporate function, exclusive dinner or awards ceremony, Flying Fish can accommodate your upcoming event!

For further information, please call 02 9055 4619.

Privacy Policy

The Star Pty Limited collects your personal information for the purpose of proceeding with your upcoming Flying Fish event enquiry. If you do not provide your personal information, we may not be able to do this. We may disclose your personal information to our related companies. Our Privacy Policy contains information about how you may seek access to the personal information we hold about you and seek the correction of that information and to who we may disclose your personal information. Our Privacy Policy also contains information about how you may complain about a privacy breach and how we will deal with a privacy complaint.

Contact

LOCATION

Level G, Harbourside

The Star, 80 Pyrmont Street

HOURS OF OPERATION

Daily Lunch | 12:00pm - 2:30pm

Dinner: Monday to Thursday | 5:30pm - 10:00pm

Dinner: Friday and Saturday | 5:30pm - 10:30pm

Dinner: Sunday (Closed)

BAR: Monday to Saturday | 12:00pm - 11:00pm

BAR: Sunday | 12:00pm - 3:00pm