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, ginger vinaigrette GF DF 4.5 ea
Half Dozen 27
Dozen 54

CAVIAR

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

ENTRÉE

Vannella burrata, roast tomato, fennel, pangrattato 29
Yellow fin tuna, sesame, avocado, chilli, fried rice DF 31
Glazed pork belly, cherry radish, prawn stuffed eggplant GF DF 29
Grilled southern calamari, squid butter, broad beans GF 32
Selection of sashimi 32/52
Spencer gulf king prawn, cavatelli, sauce americaine 32

MARKET SEAFOOD

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

SEAFOOD PLATTER

Selection of oysters
Kingfish, braised kombu, finger lime
Spiced tuna with sesame
Diamond clams, fig leaf vinaigrette
Spencer gulf prawn, black pepper
XO West Australian marron
Roast barramundi, tartare sauce
220

MAINS

Murray cod, peas, jamon cream, asparagus, fig leaf oil GF 58
Roast Barramundi, savoy cabbage, yuzu, chervil, oyster GF DF 46
Snapper, miso pumpkin, prawn, macadamia GF 48
Whole BBQ john dory, heirloom tomato pistou DF 58
Rangers valley wagyu skirt, dutch cream, melted leeks GF 59
‘Vegetarian eels’ shitake, garlic stem, fish fragrance DF 35

TO ACCOMPANY

Baby cos salad, tarragon dressing  10
Hand cut chips GF DF 12
Green beans, almond, lemon, dill oil GF 10
Heirloom tomato, haloumi, cucumber GF 10

DESSERT

Valrhona chocolate, malted barley, miso caramel 22
Charred lemon parfait, salted butter crumb, toasted meringue GF 20
Mango, coconut ice, pandan cream GF 20
Strawberry, cultured cream, moscato GF 20
Selection of cheese (4) 48

CHAMPAGNE

  GLASS BOTTLE
NV Moët & Chandon Brut, Champagne, France 25 150
NV Moët & Chandon Rosé Brut, Champagne, France 35 255
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 private group reservations for between 8 and 11 persons (inclusive) will incur a surcharge of 10% per person when dining at Flying Fish. Corporate group reservations, or private group reservations exceeding 11 persons, will also incur a surcharge, which will be confirmed at the time the reservation is made. 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

 
TASTING MENU  

Yellow fin tuna, sesame, avocado, chilli, fried rice GF
NV Chandon Blanc de Blancs, Yarra Valley, VIC

 

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West Australian marron, XO sauce
2018 Margan Albariño, Hunter Valley, NSW

 

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Murray cod, peas, jamon cream, asparagus, fig leaf oil GF
2015 Bay of Fires Chardonnay, Pipers River, TAS

 
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Glazed pork belly, cherry radish, prawn stuffed eggplant
2016 Moorilla ‘Praxis’ St Matthias Vineyard Pinot Noir, Tamar Valley, TAS

 
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Valrhona chocolate, malted barley, miso caramel
2017 Giacomo Bologna ‘Braida’ Brachetto d’Acqui, Piedmont, Italy

 
Pre-Theatre Menu

PRE-THEATRE MENU

2 course 70 | 3 course 80

 
   
Grilled southern calamari, squid butter, edamame GF  
Yellow fin tuna, sesame, avocado, chilli, fried rice GF  
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Snapper, miso pumpkin, prawn, macadamia GF
Glazed pork belly, cherry radish, prawn stuffed eggplant 
 

Baby cos salad, tarragon dressing, pecorino, bottarga 10

Green beans, almond, lemon, dill oil GF 10

Heirloom tomato, haloumi, cucumber GF 10

Hand cut chips 12 GF DF

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Strawberry, cultured cream mousse, salted shiso meringue
Valrhona chocolate, malted barley, miso caramel
Private Dining

PRIVATE DINING MENU

2 course 100 | 3 course 120  
   
Vannella burrata, roast tomato, fennel, pangrattato 
Yellow fin tuna, sesame, avocado, chilli, fried rice DF
Grilled southern calamari, squid butter, broad beans
Spencer gulf king prawn, cavatelli, sauce americaine
 
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Snapper, miso pumpkin, prawn, macadamia GF
Roast Barramundi, savoy cabbage, yuzu, chervil, oyster GF DF
“Vegetarian Eels” shitake, wombok, fish fragrance 
Rangers valley wagyu skirt, dutch cream, melted leeks GF
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Baby coz salad, tarragon dressing
Hand cut chips
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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  
Spanner crab, mayonnaise DF
Spencer Gulf prawn toast, fish fragrance 
Snapper crackers, tartare sauce
 
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Yellow fin tuna, sesame, avocado, chilli, fried rice GF
Grilled southern calamari, squid butter, broad beans GF
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Black pepper Spencer Gulf king prawn
Whole BBQ john dory, heirloom tomato pistou GF DF
Rangers valley wagyu skirt, dutch cream, melted leeks GF
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Green beans, almond, lemon, dill oil GF
Hand cut chips GF DF
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Valrhona chocolate, malted barley, miso caramel 
Charred lemon parfait, salted butter crumb, toasted meringue GF
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 | 5:30pm - 9:30pm

Bar | 12:00pm - 11:00pm