Flying Fish

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Overview

Flying Fish

Introducing a fresh approach to Sydney’s finest seafood. At Flying Fish at The Star, 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 has been curated by sommelier, Addy Lam with a focus on pairing Flying Fish’s premium seafood with Australian sparkling and French champagne. And with a level of service that’s simply second to none, Flying Fish will take your love of seafood to new heights.

Menu

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

OYSTERS

Daily selection, tumeric vinaigrette GF DF 4.8 ea
Half Dozen 28
Dozen 57

CAVIAR

  10g 30g
Tsar Nicoulai White Sturgeon 90 270
Calvisius Tradition   255
Black Pearl Beluga   440
     
Served with potato waffles, cultured cream    

ENTRÉE

Kingfish crudo, buttermilk, potato, kombu dashi  29
Marinated tuna, mirin dressing, enriched rice  29
BBQ southern calamari, edamame, squid ink butter GF  28
Cold poached prawn, iceburg lettuce, prawn mayonaise DF GF  29
Moreton bay bug tortelloni, parmesan, shellfish butter  32
Vannella burrata, roast tomato, fennel, pangrattato  27
Fish cake, fried cashew, spicy prawn broth GF  27
White cut chicken salad, chewy carrot, furikake DF  28

MARKET SEAFOOD

Mud crab 195/kg
Eastern rock lobster 230/kg
Spencer gulf king prawn 160/kg
West Australian marron 180/kg
   
XO or black pepper sauce
Steamed, BBQ or fried
Served with mantou bun
 

SEAFOOD PLATTER

Selection of oysters
Raw scallops, salted cherry
Kingfish, buttermilk, potato, kombu dashi
Marinated tuna
Spencer gulf prawn, black pepper
XO West Australian marron
Roast barramundi, tartare sauce

220

MAINS

Bass grouper, roast cauliflower, fragrant curry, grilled flatbread  48
Barramundi, savoy cabbage, yuzu, chervil, oyster DF GF  46
Kingfish, carrot, tea soaked raisin, carrot anglaise GF  46
BBQ mirror dory, preserved tomato, scampi, pistou DF  39
Glazed pork belly, cherry radish, prawn stuffed eggplant  39
Charcoal roast wagyu scotch fillet MBS 6+, lotus scented rice DF  59
Pumpkin terrine, onion confit, silken tofu GF DF  35

TO ACCOMPANY

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

DESSERT

Valrhona chocolate, malted barley, miso caramel 24
Charred lemon parfait, salted butter crumb, toasted meringue GF 20
Coconut sorbet, white chocolate cookie dough, salted caramel 20
Strawberry, rhubarb, buffalo yoghurt, macadamia GF 20
Selection of cheese (4) 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

CHAMPAGNE

  GLASS BOTTLE
NV Moët & Chandon Brut, Champagne, France 25 150
NV Moët & Chandon Rosé Brut, Champagne, France 35 225
NV Chandon Blanc de Blancs Brut, Yarra Valley, Victoria 19 95
2008 Dom Pérignon ‘Legacy’ Brut, Champagne, France 75 440

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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
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

 

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

 

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Kingfish, carrot, tea soaked raisin, carrot anglaise GF 
2018 Margan Albariño, Hunter Valley, NSW

 
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Charcoal roast wagyu skirt MBS 6+, lotus scented rice DF 
2016 Domaine du Clos des Fées ‘Les Sorciéres’ Carignan Blend, Côtes du Roussillon, France

 
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Coconut sorbet, white chocolate cookie dough, salted caramel
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  
   
SNACK ~ to share  
Snapper crackers, tartare sauce & Spanner crab, mayonnaise  
-  
ENTREE ~ choice of
White cut chicken salad, chewy carrot, furikake
OR
Marinated tuna, mirin dressing, enriched rice
OR
BBQ southern calamari, edamame, squid ink butter
OR
Vannella burrata, roast tomato, fennel, pangrattato
-
MAIN ~ choice of

Steamed bass grouper, roast cauliflower, fragrant curry, grilled flatbread
OR
Barramundi, savoy cabbage, yuzu, chervil, oyster GF DF
OR
Pumpkin terrine, onion confit, silken tofu
OR
Charcoal roast wagyu scotch fillet MBS 6+, lotus scented rice

Served with a selection of side dishes 

-
DESSERT ~ choice of
Strawberry, rhubarb, buffalo yoghurt, macadamia GF
OR
Valrhona chocolate, malted barley, miso caramel
OR
Selection of cheese (2)

PRIVATE DINING SHARED MENU

SHARED MENU $130pp  
   
SNACK ~ to share  
Oyster, tumeric vinaigrette GF DF
Spencer Gulf prawn toast, fish fragrance DF
Snapper crackers, tartare sauce GF
 
-
ENTREE ~ to share

Cold poached prawn, iceburg lettuce, prawn mayonaise, soft herbs GF DF
Marinated tuna, mirin dressing, enriched rice
Stir fried pork and calamari, salt black pepper sauce

-
MAIN ~ to share
Steamed bass grouper, roast cauliflower, fragrant curry, grilled flatbread
Kingfish, carrot, tea soaked raisin, carrot anglaise GF
Charcoal roast wagyu scotch fillet MBS 6+, lotus scented rice DF

Charred broccolini, caramelised butter milk GF
Mixed leaf salad, wafu dressing
Hand cut chips GF DF
-
CHEESE ~ to share
Selection of cheese (4)
-
DESSERT ~ to share
Charred lemon parfait, salted butter crumb, toasted meringue GF
Valrhona chocolate, malted barley, miso caramel
Cocktail

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, the time came for Flying Fish to evolve. Flying Fish has grown up and moved into its new home led by Executive Chef, Peter Robertson. The new menu showcases the very best produce from Australian and New Zealand waters with an emphasis on minimal waste.

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