There was no better place to meet a close girlfriend’s baby girl than at one chef’s hat Flying Fish. It was her first fine-dining experience and I am proud to say that she was very well behaved. At only 5 months old, it makes me wonder what other delicious things will be waiting for her.

Flying Fish restaurant, Pyrmont, Sydney - present for Bek's baby girl, a rotating carousel

And this was our magnificent Sydney Harbour Bridge view…

Flying Fish restaurant, Pyrmont, Sydney - Harbour Bridge views from table

Flying Fish restaurant, Pyrmont, Sydney - sparkling lights decor

We started with a choice of white bread or soy & linseed… each of us mopped up lots of the creamy room temperature butter and sea salt flakes.

Flying Fish restaurant, Pyrmont, Sydney - white bread roll

White bread

Flying Fish restaurant, Pyrmont, Sydney - soy and linseed bread

Soy and linseed bread

Flying Fish restaurant, Pyrmont, Sydney - sushi bar

Sushi bar
Bek started with the seafood tapas. The steamed squid with cauliflower cream and parmesan tuile looked like an interesting play on texture. I can’t remember the others, but an obvious one was the inclusion of scampi tail.

Flying Fish restaurant, Pyrmont, Sydney - starter of flying fish seafood tapas

Flying Fish seafood tapas
Jonno had three huge caramelised white scallops which looked enormously delectable.

Flying Fish restaurant, Pyrmont, Sydney - starter of caramelised white scallops, lobster and  beef cheek terrine, confit celeriac and truffle sauce

Caramelised white scallops, lobster and beef cheek terrine, confit celeriac and truffle sauce
Zen’s starter had all of us in envy. Generous slices of seared yellow fin tuna were stacked on top of pieces of pink ruby grapefruit and roast pork. The pork crackling was oh, so sweet. I would have happily enjoyed this as a main course.

Flying Fish restaurant, Pyrmont, Sydney - starter of seared yellow fin tuna, pink ruby grapefruit and sweet pork crackling

Seared yellow fun tuna, pink ruby grapefruit and sweet pork crackling
My king crab tortellini was divine. The champagne emulsion and oysters were inviting… it went hand in hand with the naturally seductive flavours of fresh king crab.

Flying Fish restaurant, Pyrmont, Sydney - starter of king crab tortellini with poached virgin coffin bay oysters, and champagne emulsion

King crab tortellini with poached virgin Coffin Bay oysters and champagne emulsion

Flying Fish restaurant, Pyrmont, Sydney - kitchen in action

Kitchen

For my main course, Bek and I both had the Souchong (a type of black tea) crusted flathead. It was served with the most amazing prawn consomme I’ve ever had. It was borderline over-powering but stunningly scrumptious. The essence in the consomme only brought out the best in the poached scampi and white radish.

 

Flying Fish restaurant, Pyrmont, Sydney - main course of souchong crusted flathead with prawn consomme, poached scampi and white radish

Souchong crusted flathead with prawn consomee, poached scampi and white radish
Zen’s mushroom infused wagyu was tasty but he questioned the heaviness of the accompanying braised beef shoulder. Pity I was too busy with my consomme to try the risotto. The bone marrow must’ve enriched each morsel of rice.

Flying Fish restaurant, Pyrmont, Sydney - main course of mushroom infused wagyu sirloin with braised beef shoulder, bone marrow risotto and veal jus

Mushroom infused wagyu sirloin with braised beef shoulder, bone marrow risotto and veal jus
Jonathan decided to splurge a little bit and triumphantly ordered and finished off 1kg of spicy mud crab.

Flying Fish restaurant, Pyrmont, Sydney - main course of crustaceans, spicy mud crab

Spicy mud crab
Flying Fish’s famous hand-cut chips were served as mash today with the truffle butter making up for the absence of crunch.

Flying Fish restaurant, Pyrmont, Sydney - mashed potato with truffle butter

Mashed potato with truffle butter
Silly me, I forgot about the complimentary green leafy salad which was dressed in something lovely and sweet, and ordered this additional side dish of red witlof, frisse salad with Persian feta cheese and pistachios.

Flying Fish restaurant, Pyrmont, Sydney - side dish of red witlof, frisse salad with persian feta,and pistachios

Red Witlof and frisee salad, Persian feta and pistachios

Flying Fish restaurant, Pyrmont, Sydney - complimentary green salad

Complimentary green salad

Flying Fish restaurant, Pyrmont, Sydney - Jennifer Lam and Zen Huang

Me & Zen

Our table was double booked so we took our desserts outside. The spring breeze and harbour views were almost as gorgeous as our dessert tasting plate. My favourite was the caramelised banana tart with coffee crumble and brown sugar ice cream. Next fave was probably the Valrhona Manjari chocolate mousse with uber-addictive concentrated passionfruit jelly and coconut sorbet.

Flying Fish restaurant, Pyrmont, Sydney - Dessert tasting plate

Dessert tasting plate of Valrhona Manjari chocolate mousse with passionfruit jelly and coconut sorbet, confit pineapple with milk panna cotta, pineapple sherbet and ginger ice, raspberry souffle with clotted cream ice cream, pink grapefruit parfait with rose petal shortbread and poached figs, and caramelised banana tart with coffee crumble and brown sugar ice cream
Because of a system error which resulted in a long wait for our dessert, we were also offered free tea and coffee! Hot chocolate, English breakfast, green tea and cappuccino. Guess who had what?

Flying Fish still remains as one of my thumbs-up restaurants. While their state of the art (sensors trigger the clear glass walls to frost up) bathroom is worth a mention, I found that the service this time was a little let-down. Their food on the other hand is still top-notch seafood / modern Australian.

Welcome to the world, Nat… and thanks for being lovely dining companions, Bek, Jonno & Zen.
xoxo

Flying Fish restaurant

Jones Bay Wharf, Lower Deck
19 – 21 Pirrama Road Pyrmont
Tel: 9518 6677
W: www.flyingfish.com.au
Flying Fish on Urbanspoon

7 COMMENTS

  1. Fantastic review and I love the pictures 🙂 Everything looks fantastic and I’ll have to tell my sister about the Lapsang Souchong fish as she loves that tea. I’ve never seen it used in a dish before. As for that sweet pork crackling-Oooh HURT ME! lol

  2. Mmmm for me the entrees sound and look better than the mains haha… caramelized scallops and beef cheek… seared tuna and crackling.. champagne emulsion on tortellini.. Oh and the truffle butter YUM ^^! I shall add this onto my must-eat list thhxx.

  3. Karen – yeh, mmm, there wasn’t enough to share between four but the boys initially didn’t want dessert….haha… i’m gonna get a full size of the caramelised banana tart next time!
    mrtruffle – awwww no…. spit! thats all i’m gonna think of now if i ever see ’emulsion’ on the menu… you have changed my dining experience forever……. lol
    linda – This was my 2nd time dining here, the 1st time was somehow better…. Can’t wait to read about your visit! 🙂
    Lorraine – hahahah…thanx, i was kicking myself for not ordering the pork & tuna starter! i was actually tossing between that and the crab tortellini…. bahh
    FFichiban – yeh, i’d actually have to agree on that one! maybe when you do dine there, ask if they could do a main-course serving of the seafood tapas… haha..

  4. This is one of my FAVOURITE restaurants. The seafood tapas is my favourite dish because everything is bite size! Not too much… JUST right! And you got the tasting plate too! mmmm awesome!

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