Many years ago, my friend Teena was always late for dinners. She’d be 30 minutes to about an hour late and Gina and I got so tired of it we hatched a plot to ensure that she never did it again. We knew that she wasn’t deliberately doing it, she was a considerate friend apart from this but we felt like she didn’t know how inconvenient it was. So one day we asked her to meet us an hour earlier than we would get there. It did the trick and after that she realised how annoying it was to have to wait for people and since then she has more or less been on time to places.
Now I realise that I am probably in danger of being this person myself. Case in point, I am supposed to be at Flying Fish at 12:30pm for a lunch with Peter Kuruvita and Jodie Wallace (the head chef of Flying Fish) and I was early. Until I realised I had no idea which wharf Flying Fish was on and proceeded to walk up and down each finger wharf in high heeled boots my feet pleading with me to get a taxi and my brain telling me that I taxi wouldn’t take me a few hundred metres.
After trying in vain to call them (the Telstra SMS arrived four hours later with their phone number) I finally got there, hot and panting and probably quite dishevelled. Set at the end of Jones Bay Wharf, it’s a stunning glass fronted building with dark timber slatted ironwood walls and floors completely renovated by Kuruvita. There is no doubt that it is an expensive restaurant with mains edging towards the high $40s. During the month of June all mains are $29 Monday to Thursday.
Peter Kuruvita
Father of three sons Kuruvita is famous for his fish of course, hence the name and location, and his Sri Lankan heritage (Kuruvita is half Sri Lankan, half Austrian) pops up in certain dishes which I’m eager to try. He has his Head Chef Blue Mountains born 26 year old Jodie Wallace. Dining with us is last year’s Masterchef contestant Michelle Darlington who now manages The Essential Ingredient store. Michelle and I are undecided as to what to order so we decide that the easiest thing to do is share!
Seared yellow fin tuna with ruby red grapefruit and sweet pork crackling $33
This is the dish we tried at this years Taste of Sydney, the absolutely ambrosial seared yellow fin tuna with red grapefruit and roast pork crackling. It is drizzled with their Flying Fish black pepper caramel (my favourite item from their new range) and accented with their chilli salt. It is the only dish that has been on the menu for six years and they are never allowed to remove it for fear of customers protests.
Smoked Rainbow trout served on Himalayan salt, fennel cream, celery heart salad $32
My entree was a most arresting sight. Four parcels of deliciously soft, smoked rainbow trout sit atop a slab on Himalayan Rock Salt. It is also paired with a celery heart and leaf salad and a rich fennel cream. I ask Jodie about the Himalayan Rock Salt and she tells us that because it is pure rock salt it doesn’t harbour any bacteria and they simply wipe it down with a damp cloth although this of course wipes down a layer. It is a useful tool for not only presentation but it can also cure fish if left on it and the slab can also be heated up to 400C or frozen so that it becomes colder than ice.
White scallops with boudin noir, carrot puree, grape and pine nut dressing $34
Risotto with confit garlic, celery foam and freshly shaved Western Australian black truffle (entree size)
Ambul Thail Sri Lankan Kingfish Curry with dahl soup and tomato pickle $45
I try some of Michelle’s Sri Lankan Kingfish curry and it’s delicious. The dahl soup can be sipped separately or poured over the top. Interestingly the super fine long grain is the most premium grade of Basmati rice from Pakistan. Peter tells us that the key to cooking fish here is to only enhance the flavour of the fish and not to overwhelm it and that you should still be able to taste the type of fish you are eating. We discuss how things have changed in the past few years as far as cooking is concerned and he laughs and says “Yes now you have to know what you’re talking about (in a class)!” and that you cannot muddle your way through them.
Sushi chef Rajendra Tamang
Sashimi main $62
We had watched the sashimi chef Raj slicing up the fish. He has been through the entire sushi and sashimi fish training in Japan which lasts for 10 years so he is well versed in the art of sashimi. On this plate we have a yellow fin tuna which is rolled in dried mullet roe, ocean trout, kingfish, and in the centre is a silver trevally carpaccio with mayonnaise. The two pieces of sushi are a snapper nigiri marinated in sake and salt. All of the sashimi is wonderfully fresh and delicious.
Pan fried Murray Cod with baby globe artichokes, pearl onions and sweet corn puree $47
Waygu sirloin with celeriac puree, bone marrow, roast chestnuts and asparagus $48 (all mains are served with a complimentary green leaf salad)
Flying fish hand cut chips $10
I often find hand cut chips look good but aren’t as good as they look but these are lovely and crisp on the outside but incredibly fluffy and soft on the inside. They’re sprinkled with the chilli salt and I vow to use this in place of regular salt the next time I make a chips or wedges.
Dessert tasting platter $28
The dessert platter features chestnut souffle with gingerbread ice cream, orange and honeycomb, lemon curd square with caramelised marshmallow topping, vanilla mousse, blackberry, almond and elderflower sorbet. Then at the bottom of the plate there is an Italian Amedei chocolate delice with pecans, champagne and raspberry sorbet. My pick is the chestnut souffle which has that delicate chestnut flavour and goes so well when we tip the gingerbread ice cream and small honeycomb pieces into it. For someone like me that doesn’t go for souffles (too one note), this small version is ideal. The chocolate delice is like a rich, chocolatey ganache and the lemon curd square with marshmallow topping is like a small square of tangy lemon meringue pie. And like a bad guest, I have to regretfully rush off vowing to work on my time management so that I can enjoy treats such as this in the leisurely way in which they were intended!
So tell me Dear Reader, do you prefer seafood (surf) or meat (turf)?
NQN dined as a guest of Flying Fish
Flying Fish
Jones Bay Wharf
Lower Deck
19-21 Pirrama Road
Pyrmont NSW 2009
Tel: +61 (02) 9518 6677
Mondays closed
Lunch: Tues – Friday 12 – 2.30pm and Sunday 12 – 3.30pm
Dinner: Tuesday – Saturday 6 – 10.30pm
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51 Comments | Add your own
Beautiful creations in a charming place! The last picture with the dessert platter is ideal for me. You take it just for me, right??
Cheers,
Gera
Damns.. that picture of that smoked coral trout is AMAZING!!! I need to fly to Sydney more!! I’ve been wanting to come here since I saw him do a masterclass on Masterchef…. *sigh*
Hmmm I think I would have to choose seafood – espcially if it looks like those dishes you had!!
Ps – I LOVE dessert tasting platters
It all looks wonderful.
Such a hard choice between meat and fish. I usually can eat dessert if I have seafood, but colder weather usually has me leaning towards hearty stews and roasted meats.
Wow!! I’ve always wanted to go to Flying Fish. Those chips do look good and what an ingenious idea to add a chili salt!!
I didn’t realise Michelle was a contestant on Masterchef last year!
I love that store… I am both a surf and a turf gal myself, nothing better than both combined!!
When you were lost youu should have turned to twitter! I know exactly where Flying Fish is and I’m sure lots of people do. Twitter solves everything
I’m a turf woman (odd seeing as though I spent 10 years as a vegetarian! perhaps I’m just making up for lost time) I absolutely ADORE gingerbread icecream – you had me at dessert plate…
I have to admit to being more of a meat lover – probably spurred on by a seafood allergy… I have been to flying fish though (I can eat some seafood) and the food there is divine. That dessert tasting plate looked amazing. Actually everything looked fabulous!
Next time get a water taxi there. We do and it not only makes it every easy to find, it is a wonderful and magical way to arrive – especially to such a glorious restaurant.
I have friends that are perpetually late as well so I also make bookings and times an hour earlier than everyone else. Works every time! I almost fell off my chair when I saw the price of that sashimi platter. Love the decor of this place and the food looks great
I’m glad I ate dinner before I read this. Somehow I have room for the dessert, especially that chocolate thing. I’m with you on “sharing.”Surf or turf? I want to try everything.
Oh those scallops look divine!
I hate being late and am invariably early … which is always handy as I have a habit of getting lost, which means I usually make it just on time!
Your photos are great! Flying Fish would be fabulous for Sunday lunch (note to self: make a booking). And I love the Sri Lankan influences in some of the dishes.
Great idea to sort out the friends lateness.
We had friends who did the same.
One night they were 1 and 1/2 hours late for a dinner at our house. We were hungry and grumpy, food was borderline ruined.
We stopped inviting them after that.
I have been dying to go to Flying Fish. I am a huge fan of seafood and Peter certainly knows how to work his magic on it. I cant wait to gather a few friends together to dine there. Great review Lorraine.
It all looks great, the dessert tasting platters id to die for though.I prefer seafood absolutly love it.
Lately, every time you go to a fancy restaurant I find myself staring at each picture wanting it more than the one before. Case in point: I love rainbow trout. But then I love dahl and pickles more. And then I love chestnuts more than that. And then I really, really love chestnut souffle even more than that. And then Amadei chocolate?
You are a fiend. But I shall still answer your question: definitely surf.
I did the same thing to my always-tardy friend — started telling us dinner was an hour earlier than it really was. Did the trick! She’s hardly ever late now. Thank gawd!
Amazing food. Check out Adam on Masterchef tonight, he cooks there and goes to the markets with Peter.
I worked on that wharf for 2.5 years. Best location ever…sadly I never got the chance to dine at the Flying Fish.
…I just asked my boyfriend that it will be our next anniversary dinner.
Definately Turf. I love some seafood, but have trouble introducing it to my family as everyday dinners. They will happily scarf down oysters, calamari, octopus and bland white fish, but hate prawns,oceantrout and salmon.
Hmmm.. actually I eat a tin of tuna nearly everyday for breakfast, so does that make me a surfer girl after all?
What a beautiful looking place and lovely looking dishes. The prices make me glad this isn’t nearby! I’m a turf girl at heart. I do love fish, squid and octopus but I can take or leave shellfish.
$62 for sushimi!!! Oh my
Chilli salt rocks.
This place looks great, but I’m more likely to be in San Francisco than in Sydney: I haven’t been to Sydney since 1988!
Your review of Attica … now THAT caused some plans, I can tell you.
WOWeeeee…. Am heading to Sydney in a month… Flying Fish is now on the list!
White scallops with boudin noir, carrot puree, grape and pine nut dressing… Oh my…. And, the sashimi plate looks gorgeous. 10 years training is incredible.
Im ridiculously starved now, thanks for sharing, great review!
What a charming place and everything looks fantastic! aww…I hate it when ppl are late, we have a few friends like that.. =(
$10 for approximately 10 fries? i’m baffled. meh, regardless of the high prices (to my wallet, anyway), the food looks grand!
Sorry you were late, but I bet they didn’t care!
It may have been pricey, Lorraine, but the presentations make up for it. I find so much pleasure in food when it comes to the table looking like that!
I love seafood ( my dad’s side of the family are generations of Fisherman) but I actually crave and miss meat if I don’t have it often and we can’t forget the all-important iron supplement in meat, especially for women.
Love the food at Flying Fish, hubby and I ate there for Valentine’s Day ordered the degustation and waddled out after 3pm. Make mental note to not eat for a week prior to dining at Flying Fish as the portions are beyond generous.
Lorraine,another great review, can you please ask Peter to supply the recipe for the Chestnut Souffle, even with my fear of making souffles, I would bite the bullet and attempt it.
wow flying fish is defintely a place for me. Isn’t it cool to dine or lunching with chefs!
I do it quiet often too.
My Dad loved to fish, so we grew up with delicious freshly caught reef fish – you just can’t beat it.
The food looks awesome but I just loved that menu! Wonderful design. The photos made my mouth water.
Wow! what a beautiful place with such amazing dishes!!
All of it looks and sounds great!
The Best Chesapeake Bay Oysters are grown on our family farm!
Quality & Sustainability
What an elegant restaurant. I love that salt slab that the smoked trout is served on. I dont know if I prefer meat or sea food, its like asking me which child i like best (if I had kids LOL).
Have a great weekend.
*kisses* HH
Looks wonderful
Yum! everything looks so good! on a nerdy point, I had no idea salt had a freezing point lower than ice.
Seafood. and that dessert plate looks great!
I think I could go there just for the dessert platter. It looks great.
Thank you for todays blog – my husband took me to Flying Fish a months or so ago as a surprise date and I have been telling people about the dishes ever since. Now I can show them the dishes through your blog!
We had the tasting menu and it was all so good – I was intrigued by the salt block. The dessert plate was fantastic and I think the scallops may have been the best thing I have ever eaten!
Hmm now is there really any reason to choose between seafood & meat? Why not just combine the two & satisfy both tastes?
I always tend to get excited over scallops & a good steak but the tuna has really taken me in here — it looks sensational!
I’ve only had dessert here but I’ll have to go back for mains one day. They look so fresh and light!
Gorgeous food, I’ve always wondered what the food there was like. Thanks, Lorraine!
I like your tactic – I have a friend who is consistently half an hour late so we always just tell her the time plus half an hour to ensure she arrives spot on time!
I would cry if they took away the seared tuna from the menu. Thank goodness they recognise how many people love that dish. Can’t wait to visit this place again. Fantastic write up!
The food here looks delicious…and the sri lankan influence would definitely attract me, i’ve been quite enamoured with sri lankan tourism and culture in recent months:-)
How about surf and turf? =D
Ohh but if only I could get away with just eating the dessert! Yumyum!
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