Anniversary: Flying Fish is still one of Sydney’s glitziest restaurants.


Flying Fish reviewed in the Good Food Guide highlighting Petuna Ocean Trout as an excellent dish!

“While the meat on offer is equally prime (lamb rack, wagyu ribeye), it’s the seafood you’re here for, from an excellent daily-changing list of oysters and sashimi to live crustaceans. Fish gets the full chef treatment from executive chef Stephen Seckold and head chef Ian Royle in the on-show kitchen.

Their Petuna ocean trout ($31) cuts like orange butter. It’s thick, soft, gently sous-vide’d and as gently smoked, dressed to impress with a buttermilk emulsion, crisp apple, sake-marinated trout roe and a super-crunchy furl of seaweed-dusted trout skin.”

Best bit: High-quality seafood

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Story by Terry Durack is chief restaurant critic for The Sydney Morning Herald