PROFILE BY BEST RESTAURANTS
The reputation of this award-winning restaurant is likely to precede your visit here. It is after all located at the end of the ultra trendy Jones Bay Wharf and has won several accolades. From its somewhat withdrawn position it enjoys unobstructed views of the Harbour. This lends the restaurant a distant feeling; a sensation that it is part of a bygone era and now overlooks the developing city. The decor helps to maintain this impression. Here older heritage-listed elements of the former warehouse pipes, iron elements, windows, wooden staircases and so forth are offset by stylish, modern design. An alfresco area boasts a cocktail bar, comfortable couches and low tables. The interior of the restaurant plays with intimacy through darker feature walls and glowing light features that resemble underwater life. Similar care has been taken with two private dining rooms the Wine Room (named after walls filled with the restaurants collection) and the Arcadia Room. The kitchens at Flying Fish are also remarkable split into three (the hot, cold and pastry) they are completely open. Ill let you work out what each one does, but will say they are the source of many a compliment.
Renowned for their skill with seafood and passion for seasonal produce, Executive Chef Stephen Seckold and Head Chef Ian Royle work in unison to present an outstanding menu bursting with innovative flavour combinations. While Flying Fish's curries and Asian-inspired flavours are renowned, regular guests also appreciate the unique mix of seafood and meat dishes on the menu. The food changes with the seasons and features Peter Kuruvita's signature dishes as well.