2019 already looks set to be a big year for fine diner Flying Fish, with the iconic restaurant confirmed to be the most recent addition to The Star group. The seafood-focused venue launched in 2004 in Jones Bay Wharf, but will from today showcase its new look and new menu at The Star’s Pyrmont hub.

The latest addition reflects The Star’s interest in establishing itself as a leading dining hub says COO of Hotels, Food & Beverage and Retail Dino Mezzatesta. “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,” he explains.

“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.”

Owner of Dedes Group (who count Flying Fish among their restaurants) Con Dedes agrees that the opportunity was one too good to refuse. For him, it’s a chance to showcase the restaurant 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,” he comments.

While the new restaurant will uphold the same seafood-led values of the original, it will reside in a completely new space. Paul Kelly Design has taken over interiors, embracing a seriously statement-making ocean theme. There’s velvet banquettes and leather seating, snuggled upon a bespoke carpet drawing of the New South Wales coastline. Ocean-inspired macramé sculptures and caviar-inspired lighting pendants add the finishing touch.

The menu too will experience an overhaul, led by Peter Robertson (of Rockpool Group) in his new role of executive chef. He will collaborate with Dedes Group Culinary Director Gavin Carfax-Foster and The Star culinary team on the new culinary offering at the restaurant, which will see old favourites mingle with new innovations.

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

Flying Fish at The Star
80 Pyrmont Street, Pyrmont
star.com.au