Melbourne Cup at Flying Fish!

Everyone’s favourite horserace is around the corner, coming up fast! Your daughters, wives, girlfriends have probably been picking out their dresses and fascinators for months and ladies, are you sure he’s booked somewhere special to watch the extravaganza?

The fashion will be at Flying Fish during the Cup with a la carte menus, sweeps and the race to enjoy on the plasma screens during your meal!

Celebrate with champagne or a selection of wines from sommelier Joe’s extensive menu and taste the new creations in the kitchen by chefs Peter Kuruvita and Stephen Seckold.

A few of the dishes on offer include:

Foie gras parfait, with house made duck ham, rillette cigar, beetroot and mandarin

Confit of Petuna ocean trout with pea mousse, whey, puffed skin, trout roe , nori & pea crumb

Heirloom tomatoes with broad beans, sheep’s milk labneh & olive

White soy torched Crystal bay prawns with seared scallop, pickeld daikon & ginger & shallot vinaigrette

Humpty doo Barramundi with morcilla , piquillo pepper,
zucchini & preserved lemon

To book phone (02) 9518 6677, tables are flying out the door so be quick!


Christmas Day Bookings are Open!

Sydney harbour glitters in an extra special way on Christmas Day, as if it’s decorating itself in dancing sunlight, vying for attention with the ornaments on everyone’s trees.

So this Christmas we’re offering a dinner that sparkles with the highlights of Flying Fish’s menu, for you to enjoy with friends, family, and loved ones, relaxing on the wharf.

Below is the menu, your selection of appetizer, entree, main and dessert is entirely up to you!

Bookings are open from the 13th of October, please phone us on (02) 9518 6677

Christmas Day Degustation

Amuse bouche


Yellowfin tuna sashimi , avocado mousse , wasabi snow & pickled red cabbage

Foie gras parfait with house made duck ham, duck rillette, beetroot & cherries

Confit Petuna ocean trout with pea mousse, Sheeps milk whey & caviar


White peach granita with cinnamon iced tea


Pan fried Blue eye trevalla with crystal bay prawns, young vegetables, yuzu & brown butter

Slow Roasted suckling pig with Morcilla, smoked leeks & apple

Line caught snapper fillet with Spanner crab, pearl barley, black garlic & squid ink


Roasted blood plums with almond crumble, cherry sorbet & custard

Mango parfait with coconut dacquoise, passionfruit sorbet & macadamia praline

Amedei Chocolate & mint mousse cake with raspberry sorbet

Coffee, tea and petit fours

$175pp (4 courses)