Flying Fish

Ph: 9518 6677; Jones Bay Wharf, 19-21 Pirrama Rd, Pyrmont 2009 www.flyingfish.com.au

Seafood, $$$, ** for Ambience
Open Lunch Tue-Fri noon-2.30pm Sun noon-3.30pm Dinner Tue-Sat 6-10.30pm Sun 6-9.30pm; Licensed; AE DC MC V
Chef Peter Kuruvita & Jodie Wallace (29-11-08) Owner Peter Kuruvita & Con Dedes (29-11-08)

Mietta's Review
This glamourous fit-out of part of the heritage listed Jones Bay Wharf is rumoured to have cost $2 million and the result is very attractive all timber and brown tones and great lighting. Chef, Peter Kuruvita, offers a good modern Australian menu that is strongly tied to seafood. The dishes are at expected prices (mains approach $50). There's a pleasant outside bar that faces west catching the afternoon sun.

Other published opinions

Sydney Morning Herald Good Food Guide 2009 Score: 15.5/20, One Hat "Is this Sydney's sexiest dining room? Few others match the good looks of this converted wharf's heavy beams and earthy timbers, its inner harbour views, moody waterside bar and soft lighting which sparkles like the Milky Way"

Gourmet Traveller 2009 Australian Restaurant Guide Score: ** "Icons take time to evolve but the portents are good for this flash waterfront seafood specialist where a well-drilled team continues to treat fresh fish with the utmost respect. Chef Peter Kuruvita's menu is succinct but always enhanced by the day's catch"

Sydney Morning Herald Good Food Guide 2008 Score: 15.5/20, One Hat "The fabulously reworked waterside warehouse surrounds get your Special Occasion pulse racing even before you sit down"

Gourmet Traveller 2008 Australian Restaurant Guide "Get the crab. Whatever you think of the restaurant's decor (an interesting mix of industrowharf architecture and contemporary frills that's ageing well), the staff (competent; better than they have been), the harbour location (hard t find but even harder t leave), and the wine (strong list but somewhat costly), it all ceases t matter when the tank-fresh muddie comes out"

Sydney Eats 2008 "At the end of one of Sydney's grand old working wharves, taking full advantage of the grotty chic of the place (that's designer Michael McCann at work), is one of Sydney's more interesting seafood restaurants"

Sydney Morning Herald Good Food Guide 2007 Score: 15/20, One Hat "With a sensational two-level design on an old industrial wharf with working harbour views, Flying Fish's food has much to live up to. Peter Kuruvita's take on modern Sydney seafood is based on solid technique, while the snapper curry takes us back to his Sri Lankan childhood."

Gourmet Traveller 2007 Restaurant Guide Score: ** "Flying Fish is all weathered timber and mesmerising light sculpture, and the view's pretty special, too, so with surroundings like this the food has a lotto live up to. Fortunately, Peter Kuruvita delivers in spades."

Sydney Morning Herald Good Food Guide 2006 score 15/20, 1 Hat "It's the sexiest of waterfront spaces, in a restored wharf facing the business end of the harbour. The free-flowing, two-floor room pays tribute to the building's heavy-timbered, maritime origins, adding a splash of 21st century wit, while the spectacular lights shine like your own private galaxy."

Gourmet Traveller 2006 Australian Restaurant Guide ** "What a success this dramatic clutch of rooms at the end of Jones Bay Wharf has become. There's something about the harbour views caught between wharf timbers and the showy lighting which has made Flying Fish the most accessible and popular fine diner in Sydney."

Sydney Eats 2006 "The first thing we have to get out of the way is the design. It's spectacular, it's radical, it's usable it's Michael McCann. A fitting setting for Peter Kuruvita's pared-back fusion food."

SBS Eating Guide to Sydney 2005 "An amazing location and marvellous food, say many friends and colleagues (including chief SBS newsreader Mary Kostakidis). Under chef Peter Kuravita, expect beautiful modern food with a hint of the spices and techniques from his Sri Lankan heritage. We love the dark, old beams, the full-frontal harbour views and driving right into the old wharf for valet parking."

SMH Good Food Guide 2005 Two Hats Good Wine List "The space is all timber, soft lights and a sushi bar, with good water views or glimpses, depending on where you sit. But what really impresses is the food."

The Age GFG 2005 "IT opened late and over budget but that hasn't stopped Sydneysiders raving over the revamped wharf space, water glimpses and a seafood-biased menu of note."

Gourmet Traveller Australian Restaurant Guide 2005 * "One of 2004's biggest openings, this unusual waterside space was first known for the fact that it was supposed to open in 2003. Talk soon turned, however, to its outre decor and, better still, the quality of its seafood-focused menu."

Sydney Eats 2005 "In this heritage-listed wharf location, there's lots of old and modern charm to complement the spectacular harbour views. The two-storey loft features weathered old timber and solid metal beams, with vibrant modern art. Fittingly, chef Peter Kuravita's menu has a seafood focus"

SMH, Good Living, 9/3/04, Matthew Evans, Score 16/20,'a great dining experience...The fitout is fabulous, the mood sexy, Peter Kuruvita's food wonderful. Shame they didn't hire waiters of the same standard as the chef and designer'