The Star welcomes Flying Fish to its Signature dining precinct

The Star Sydney has announced a new restaurant will join its signature dining portfolio, with Flying Fish relocating from Jones Bay Wharf in early December. 

A collaboration with The Star’s culinary team will see the well-known Flying Fish formula reimagined bringing an innovative new signature dining experience to Sydney. 

Dino Mezzatesta, chief operating officer of Hotels, Food & Beverage and Retail at The Star, says the new addition to The Star’s Signature dining offering are part of the integrated resort’s ongoing transformation. 

“We are committed to positioning The Star as Sydney’s premier dining and entertainment precinct and delivering first-class experiences for our guests,” he said. 

“Adding Flying Fish to the fold is part of several exciting developments currently underway or in planning that we know will continue to elevate the visitor experience and delight our guests. 

“Flying Fish has long been considered one of Sydney’s iconic dining experiences, welcoming international and local guests to superb seafood along with a stunning view. We are thrilled to bring that winning formula to The Star.” 

Paul Kelly Design has created the new space that will reference nautical stylings with an added sense of theatre. 

Dedes Waterfront Group owner Con Dedes says the move to The Star is an opportunity to showcase the Flying Fish food philosophy to a broader audience. 

“We are thrilled to expand on our successful partnership with The Star. We will continue to focus on what Flying Fish does best: bringing fresh seafood and seasonal produce to Sydneysiders and visitors alike,” said Dedes. 

Peter Robertson, Executive Chef

Peter Robertson will join Flying Fish as executive chef and will collaborate with Dedes Group culinary director Gavin Carfax-Foster along with The Star culinary team, to present a menu that heroes the freshness, outstanding produce and innovation synonymous with the Flying Fish brand. 

“We’ll be highlighting produce paired with technique. Our dishes will be simply executed, with a focus on seafood sourced from across Australia,” said Robertson. 

“Classics like the Northern Territory mud crab with black pepper and curry leaf will stay on the menu, with some new dishes in the mix.”

Sheridan Randall, 14^th November 2018