Adam Hall is the Executive Chef of The Star Sydney’s Flying Fish.
Growing up on a rural property near Port Macquarie on NSW’s mid-north coast, Adam recalls a childhood of living off the land and learning how to cook in his parent’s kitchen – from helping raise chickens, ducks, pigs and cows on their farm, to tending to the veggie garden and fruit orchard, and going fishing and catching mud crabs in the local river.
This close connection to the food he and his family enjoyed together in his early years spurred Hall’s passionate commitment to using fresh local organic produce, native ingredients, sustainably caught seafood and ethically raised meats in his dishes right from the beginning of his career in local cafes and even his first role at the Oaks Pacific Resort in Port Stephens.
It was soon after completing his apprenticeship training that Hall’s long-standing relationship with Flying Fish began, with Hall working his way up to the position of Head Pastry Chef by age 23 in 2010, bringing his own interesting twist on desserts by using modern modern techniques and local Australian ingredients under then Executive Chef Stephen Seckold.
Hall credits a four-year stint in Melbourne from 2014 to 2018 to helping diversify his experience – working across hatted fine dining establishments including Dave Verheul’s The Town Mouse and Guy Grossi’s sandwich shop Pezzo to a small organic farm-to-table café in Richmond which reignited Hall’s passion for building strong connections to local farmers and producers and reminded Hall of what being a chef is all about: nurturing people and making them feel happy, well fed and looked after.
This experience in Melbourne was then followed by Hall’s return to Flying Fish in 2018 as Head Pastry Chef and then Sous Chef, helping transition the world-class seafood restaurant from Jones Bay Wharf to its current home at The Star Sydney.
And, after two years at Surry Hill’s degustation-only fine dining venue, Arthur, Hall has returned to Flying Fish for a third time – now taking the reins as Executive Chef and leading the establishment into a new era; one that strips the menu back to basics, serving up simple, honest yet punchy dishes that celebrate the flavours and freshness of the very best produce from across Australia’s land and sea.
Australian Wine List of the Year Awards: 2 glasses
2023
NSW Sommelier’s Wine List Awards
Best NSW Wine List 2019
Three Glasses
Australia’s Wine List of the Year Awards 2019
Seafood Excellence Awards
Best Seafood Restaurant Award 2019 Finalist
TAA Awards for Excellence
Restaurant of the Year (Deluxe Hotels) 2019 Finalist
TAA Awards for Excellence
Bar of the Year (Deluxe Hotels) 2019 Finalist
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Level G, Harbourside
The Star, 80 Pyrmont Street
Pyrmont NSW 2009
Australia
*Please note The Star Club Membership discount is not applicable at Flying Fish. The Star Gift Cards are also not accepted at this venue
After 15 years, Flying Fish made its exciting move to The Star Sydney!
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.
The iconic restaurant’s new home at The Star has been designed by award-winning Paul Kelly Design who has created an unrivalled and unique space, bringing to life nautical stylings with an added sense of theatre.
Executive Chef, Adam Hall will see the much-loved Flying Fish menu reimagined bringing an exciting new dining experience to Sydney.