Flying Fish

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Overview

Flying Fish

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. 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.

Parties & Events

Parties & Events

Whether it’s a cocktail party, private corporate function, exclusive dinner or awards ceremony, Flying Fish can accommodate your upcoming event! Enquire below and we’ll be in contact with you shortly. Our comprehensive event kit will also be emailed to you automatically.

PRIVATE DINING ROOM

  • Enjoy a fully private dining space perfectly suited for an intimate dinner or celebration
  • Seating capacity – 40
  • Cocktail capacity - 60

SEMI-PRIVATE DINING ROOM

  • This spacious dining and entertainment space is suited for a private function, corporate event or awards ceremony
  • Seating capacity - 9

RESTAURANT EXCLUSIVE

  • The Flying Fish main dining room can be customised to every client’s needs and is suited to large corporate events, awards ceremonies and cocktail parties
  • Seating capacity - 108
  • Cocktail capacity - 150

Click here to see our other event spaces

TEAM

Team

Peter Robertson

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

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.

Awards

NSW Sommelier’s Wine List Awards
Best NSW Wine List 2019

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

GETTING HERE

Parking is available via Edward Street carpark. Park on level P3

FREE PARKING when you spend $50. Simply present your car park ticket when settling the bill*. Taxis will drop guests off at The Darling. 

*Valid until 30 September 2020. Offer subject to car park availability and venue opening hours. Valid for self-parking only. Please note if your ticket is not validated, you will be required to pay the usual parking rates. Parking ticket must be availed on the day you dine in the participating venue. Payment must be made either by cash, by debit or credit card.

 

RESTAURANT GUIDELINES

If you are feeling unwell, please stay home.

Staff reserve the right to refuse entry if you are showing signs of illness.

Please wash your hands regularly and practise good hygiene.

Please maintain a 1.5m distance from others at all times.

Only credit card payment will be accepted.

Contact

LOCATION

Level G, Harbourside

The Star, 80 Pyrmont Street

HOURS OF OPERATION

Dinner

Monday

Tuesday

Friday

Saturday

Sunday | 5:00pm - 10:00pm

ENQUIRIES

1800 700 700