Flying Fish

Centre

FLYING FISH Putting taste ahead of technique with minimal waste and maximum flavour

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https://www.star.com.au/sydney/eat-and-drink

Flying Fish

At Flying Fish, you’ll discover the very best from Australian and New Zealand waters. Delicately prepared with a tempered hand, each dish puts taste ahead of technique with an emphasis on minimal waste and maximum flavour. The extensive wine menu focuses on accompanying Flying Fish’s premium seafood with delicate flavours of Australian sparkling and French champagne. With a level of service that’s simply second to none, Flying Fish will take your love of seafood to new heights.

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Events & Celebrations

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Events & CelebrationsWhether it a birthday, engagement, wedding or corporate soiree – Flying Fish has the perfect table set for you to celebrate your special event.

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https://flyingfish.com.au/our-rooms/

Chef & Awards

Executive Chef Adam Hall

Adam Hall is the Executive Chef of 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.