The Star welcomes Flying Fish to its Signature dining precinct

Skip to main content

The Star welcomes Flying Fish to its Signature dining precinct


The Star this week announces a new restaurant to join its signature dining portfolio, Flying Fish, which will relocate from Jones Bay Wharf in early December.

Since Flying Fish burst onto Sydney’s dining scene in 2004, it has maintained its footing as one of Sydney’s best waterfront dining venues. Flying Fish is known for its exceptional seasonal and sophisticated seafood-driven menu delivered to diners with expert service and flair along with stunning views of the Sydney city skyline.

A collaboration with The Star’s expert culinary team will see the famous Flying Fish formula reimagined bringing an innovative new signature dining experience to Sydney.

Dino Mezzatesta, Chief Operating Officer of Hotels, Food & Beverage and Retail at The Star, says the new addition to The Star’s Signature dining offering are part of the integrated resort’s ongoing transformation.

“We are committed to positioning The Star as Sydney’s premier dining and entertainment precinct and delivering first-class experiences for our guests. Flying Fish joins The Star’s existing line-up of standout culinary attractions including Momofuku Seiōbo led by Executive Chef Paul Carmichael, Sokyo led by Executive Chef Chase Kojima and BLACK Bar & Grill led by Executive Chef Dany Karam. Adding Flying Fish to the fold is part of several exciting developments currently underway or in planning that we know will continue to elevate the visitor experience and delight our guests,” said Mr Mezzatesta.

“Flying Fish has long been considered one of Sydney’s iconic dining experiences - welcoming international and local guests to superb seafood along with a stunning view. We are thrilled to bring that winning formula to The Star.”

Paul Kelly Design has created an unrivalled and unique space that will reference nautical stylings with an added sense of theatre. A series of striking hand-blown, caviar-inspired pendants will illuminate the room with mixed metallics adding drama, softened by velvet banquettes and leather seating. Ocean-inspired macramé sculptures and a bespoke carpet drawing on cartography of the New South Wales coastline add a final touch of Sydney to the space.

Dedes Waterfront Group owner, Con Dedes, says the move to The Star is an opportunity to showcase the Flying Fish food philosophy to a broader audience. 

“We are thrilled to expand on our successful partnership with The Star. We will continue to focus on what Flying Fish does best: bringing fresh seafood and seasonal produce to Sydneysiders and visitors alike,” said Dedes.

Peter Robertson will join Flying Fish as Executive Chef and will collaborate with Dedes Group Culinary Director, Gavin Carfax-Foster along with The Star culinary team, to present a menu that heroes the freshness, outstanding produce and innovation synonymous with the Flying Fish brand.

“We’ll be highlighting produce paired with technique. Our dishes will be simply executed, with a focus on seafood sourced from across Australia,” said Robertson.

“Classics like the Northern Territory mud crab with black pepper and curry leaf will stay on the menu, with some new dishes in the mix.”

Robertson brings years of experience working with Rockpool Dining Group, including roles as Senior Sous Chef at Rockpool and Eleven Bridge, and Head Chef and General Manager at Jade Temple.