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, served with sublime simplicity. 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, ginger vinaigrette GF DF 4.5 ea
Half Dozen 27
Dozen 54

CAVIAR

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

FINGER SANDWICHES

Ocean trout, roe, crème fraiche 8
Spencer Gulf prawn toast, fish fragrance DF 8
Spanner crab, mayonnaise DF 8

SEAFOOD PLATTER

Kingfish, braised kombu, finger lime
Selection of oysters
Diamond clams, fig leaf vinaigrette
Smoked mussel, shitake
BBQ split prawn, wakame butter
Bass grouper, grenobloise
Charcoal roast Moreton Bay bug, sauce paloise
Marron, thermidor
220

ENTRÉE

Vannella burrata, roast tomato, fennel, pangrattato 29
Kingfish, kissed with charcoal, kombu dressing, finger lime GF DF 29
Glazed pork belly, cherry radish, prawn stuffed eggplant GF DF 29
Grilled southern calamari, squid butter, broad beans GF 32
Spencer Gulf split king prawns, wakame butter, macadamia GF 34
Moreton Bay bug busiate, mandarin koshu 32

MARKET PRICE

Mud crab, black pepper sauce  195kg
Whole roast flounder, grenobloise 80kg
Lobster, thermidor 230kg
West Australian marron, native citrus, koshu butter GF 180kg

MAINS

Coral trout, peas, jamon cream, asparagus, fig leaf oil GF 58
John dory, Kinkwooka mussel, mushroom condiment GF 48
Charcoal roast bass grouper, sugar snaps, roast onion, koji cream GF 46
'Vegetarian eels' shiitake, wombok, fish fragrance 35
Snapper, miso pumpkin, prawn, macadamia 48
Glazed Rangers valley wagyu tri tip, shredded vegetables, pickles  50

TO ACCOMPANY

Baby coz salad, tarragon dressing  10
Hand cut chips GF 12
Green beans, tomato, chili GF 12

DESSERT

Charred lemon parfait, salted butter crumb, toasted meringue GF 21
Mango, coconut ice, pandan cream GF 22
Strawberry, cultured cream, moscato GF 21
Valrhona chocolate, malted barley, miso caramel 24
Selection of cheese (4) 48

DESSERT WINES

2017 Alasia Moscato d’Asti, Piedmont, Italy 15
2017 Frogmore Creek ‘Icewine’ Riesling, Cambridge, TAS 16
2014 Margan Botrytis Semillon, Hunter Valley, NSW  17

DIGESTIFS

El Dorado 12yr, Guyana 30ml 14
Glenmorangie Signet, Highlands, Scotland 30ml 30
Remy Martin Louis XIII, Cognac, France 15ml  150
  30ml 300

TEA & COFFEE

Coffee by Vittoria 7
Tea by Teacraft, peace & quiet, chamomile, sencha, English breakfast 7
Fresh peppermint tea 7
All tea or coffee is served with sugar pie  
Flying Fish Tasting & Chef's Table Menu

FLYING FISH CHEF'S TABLE

150  
   
Snacks to start  
-  
Kingfish, kissed by charcoal, braised kombu, finger lime 
Grilled southern calamari, squid butter, broad beans, crisp potato 
Western Australian marron, thermidor 
Whole roast flounder, grenobloise
Glazed Rangers Valley wagyu tri tip, shredded vegetables, pickles
Valrhona chocolate, malted barley, miso caramel 
 

FLYING FISH TASTING MENU

150  
   
Tasting Menu  
-  
Kingfish, kissed by charcoal, braised kombu, finger lime 
Grilled southern calamari, squid butter, broad beans, crisp potato 
Western Australian marron, thermidor 
Roast snapper fillet, smoked Kinkawooka mussel, mushroom condiment 
Glazed Rangers Valley wagyu tri tip, shredded vegetables, pickles
Charred lemon parfait, salted butter crumb, toasted meringue   
Valrhona chocolate, malted barley, miso caramel
 
Pre-Theatre Menu

PRE-THEATRE MENU

2 course 70 | 3 course 80

 
   
Kingfish, kissed with charcoal, kombu dressing, finger lime
Grilled southern calamari, squid butter, broad beans
 
-  
John dory, Kinkwooka mussel, mushroom condiment
Glazed Rangers Valley wagyu tri tip, shredded vegetables, pickles
-
Baby coz salad, tarragon dressing 10
Hand cut chips, chicken salt 12 
Green beans, tomato, chili 12
Hasselback potatoes 12
-
Strawberry, cultured cream mousse, salted shiso meringue
Valrhona chocolate, malted barley, miso caramel
Private Dining

PRIVATE DINING MENU

2 course 100 | 3 course 120  
   
Marinated scarlet prawn, roast tomato, burrata, pangrattato  
Kingfish, kissed with charcoal, kombu dressing, finger lime
Grilled southern calamari, squid butter, broad beans
Charcoal roast white asparagus, sauce gribiche
 
-  
John dory, Kinkwooka mussel, mushroom condiment
Charcoal roast bass grouper, sugar snaps, roast onion, koji cream
“Vegetarian Eels” shitake, wombok, fish fragrance 
Glazed Rangers Valley wagyu tri tip, shredded vegetables, pickles
-
Baby coz salad, tarragon dressing
Hand cut chips, chicken salt
-
Strawberry, cultured cream mousse, moscato      
Valrhona chocolate, malted barley, miso caramel      
Charred lemon parfait, salted butter crumb, toasted meringue   
Selection of cheese

PRIVATE DINING SHARED MENU

130pp  
Snacks followed by 3 courses  
   
Snacks  
Ocean trout, roe, crème fraiche 
Spencer Gulf prawn toast, fish fragrance 
Snapper crackers, tartare sauce
 
-
Kingfish, kissed with charcoal, kombu dressing, finger lime
Spencer Gulf split king prawns, wakame butter, macadamia
-
Whole roast flounder, grenobloise
John dory, Kinkwooka mussel, mushroom condiment
Glazed Rangers Valley wagyu tri tip, shredded vegetables, pickles
-
Green beans, tomato, chili
Hasselback potatoes
-
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. 

Menu

Contact

LOCATION

Level G, Harbourside

The Star, 80 Pyrmont Street

HOURS OF OPERATION

Lunch

Lunch | 12:00pm - 3:00pm

Dinner

Dinner | 5:30pm - 11:00pm

Bar

Bar | 12:00pm - 11:00pm