Flying Fish is one of those Sydney restaurants that you save for a special occasion. Weddings, anniversaries, birthdays – no matter the milestone, I’m sure Flying Fish has hosted them all.

I couldn’t think of a more special occasion than enjoying my first meal there alongside the restaurant’s co-owner and executive chef, Peter Kuruvita. A real charmer and visionary, he’s one of the loveliest chefs I’ve ever met.

Peter is a captivating and entertaining host, with lots of anecdotes to share. He’s been in the restaurant circuit a long time and has worked with the likes of Michel Roux, Tony Bilson, Neil Perry and Greg Doyle. He is an expert on seafood and has a strong stance on seafood sustainability.

Peter Kuruvita

Peter has just returned from Sri Lanka filming a documentary series entitled Serendip: My Sri Lankan Journey. The eight part series will debut on SBS later this year and will showcase the many delights of Sri Lankan food and culture.

Flying Fish is tucked away at the very end of Jones Bay Wharf, with spectacular views of the harbour and East Balmain. Split over two levels, the restaurant was designed by award winning restaurant designer, Michael McCann of Dreamtime Australia Design.

His vision for the restaurant is quite astounding. On one hand, Flying Fish preserves the original twentieth century wharf features – including the dark timber slatted ironwood walls and overhead steel trusses. But on the other, there are the modern touches, like the contemporary furnishings, artworks and the restaurant’s wine cellar which features over 150 bottles of wine suspended horizontally on a gold coloured Jim Thompson silk covering.

The menu at Flying Fish showcases the freshest seasonal Australian produce, including seafood that’s delivered daily by boat. The signature dish is the seared yellow fin tuna with ruby red grapefruit and sweet pork crackling – a dish I sampled and enjoyed at Taste of Sydney.

As we sat down for the dinner in the upstairs private dining room, a serene calm swept over me. Although it is dark, the twinkling reflections on the water outside is quite mesmerising. And then there are the drop lights, which are magical in the sense you feel like you’re dining under the stars.

I couldn’t resist ordering the sashimi platter for my entree. While this dish changes frequently, I am greeted with Snapper, Ocean Trout, Ocean Trout Nigri, Kingfish and Garfish. Other varieties include Kobia, Black Kingfish and Petuna. The sashimi was so incredibly fresh, sweet on the tongue, supple in texture. I don’t think I’ve had fresher sashimi outside of Japan. Garfish is one fish I haven’t tried raw and I wasn’t sure what to make of it – it had a nice texture but an unusual rubbery aftertaste.

Sashimi platter - $48

A quick snap before my dining companion tucks in - Tomato, olive and basil salad with Roy de Vallees cigars - $28

With my unusual allergy to certain types of fish, I was wary about picking my main. I eventually took a gamble on the flathead, crossing my fingers that my throat wouldn’t well up like a balloon.

What I’ve noticed about the mains at Flying Fish is the combination of several types of protein in one dish – for example, fish, shellfish and cured ham on mine, and chicken, fish and shellfish on another. This makes for an exciting mix of flavours and textures, especially when teamed with root vegetables and legumes.

Seared flathead fillets with poached scampi, jamon Iberico and parsnip - $47

Pan roasted blue eye with scallop mousse, white beans, pumpkin puree and braised chicken - $42

Summer vegetable risotto with celery heart, zucchini flowers and aged Farm House cheddar - $39

The godfather of all dishes at Flying Fish is the mud crab, cooked in a variety of styles, including Black Pepper Curry Leaf and Ginger, Chilli, Shallot. The dish is collossal and its arrival attracts gushes and excited squeals from the table.

Mud crab with Black Pepper Curry Leaf Sauce - Market price

As our empty plates were cleared away, we were all in need of something sweet. Not long after, a dessert platter, petit fours and a cheese plate arrive at the table.

Dessert platter

The dessert platter featured three of Flying Fish’s most popular desserts – including the chestnut souffle with orange, honeycomb and gingerbread ice cream ($21), Italian Amedei chocolate delice with pecans, champagne and raspberry sorbet ($21) and the lemon curd with vanilla mousse, blackberry, almond and elderflower sorbet ($17).

The chestnut souffle was my favourite dessert on the plate. It was so light in texture yet rich in chestnut flavour. The gingerbread ice cream was the perfect accompaniment and provided a little spice to cut through the sweetness.

Petit fours

Cheese plate

What begun as a leisurely dinner at Flying Fish transformed into 3 hour gastronomic extravaganza. I loved every minute of it and can’t wait to return for my next special occasion.

Catch Peter Kuruvita on Masterchef tonight

Peter will be making a guest appearance on tonight’s Masterchef, mentoring four of the contestants about crustaceans. He will be working with the Watermark Soft Shell Crab as well as WA Marron. Don’t miss it!

Win a Flying Fish goodie bag!

Flying Fish and tasted by two are offering one lucky reader a goodie bag filled with treats from Peter Kuruvita.

The goodie bag includes:
* Flying Fish Black Pepper Curry Leaf Sauce
* Flying Fish Salt and Pepper Rice Flour
* Signed copy of Recipes My Mother Cooked cookbook, a delicious collection of recipes cooked by the mothers of the nation’s favourite foodies.

To win, simply become a fan of our Facebook fan page and tell us which restaurant you’d take a loved one on a special occasion.

Competition closes on Friday 28 May, so get in quick!

Flying Fish
Jones Bay Wharf
Lower Deck
19-21 Pirrama Road
Pyrmont NSW 2009
# 02 9518 6677
www.flyingfish.com.au

Open for lunch from 12pm to 2.30pm from Tuesday to Friday and dinner from 6.00pm to 10.30pm on Tuesday through to Saturday. Flying Fish is also open for lunch on Sundays from 12pm to 3pm.