Head Chef Stephen Seckold and the
6 course summer menu fiesta with matching wines
After years of being a huge fan of the Flying Fish stall at the Taste of Sydney festival (see post 1 & 2), curiosity about experiencing a dining adventure at Sydney’s very own Flying Fish Restaurant has always been something I’ve wanted to try especially given the fact my step sister (Sherryl) used to be a chef there.
I’ve been to Flying Fish three times in the last two years in Fiji (see post here). Thanks to @FlyingFishAU whom organised a couple of us got to experience an unforgettable dinner prepared by Head Chef Stephen Seckold. The summer menu was incredibly satisfying especially after falling in love with several of the dishes and canapes.
Introducing the Head Chef Stephen Seckold and Sommelier Joe Turnaturi as they talk through the matching wines and dishes
Canapés
The evening began with canapes, wine and champagne as we relax by the water views. Claire de lune Sydney rock oysters was first up! Oysters were fairly big in size and extremely fresh and creamy with ocean trout pearls exploding in your mouth.
Paleta jamon iberico crostini with expresso mayo
My ultimate favourite (i’m sure John would totally agree with me).. This was a delicate fragile canape as the crostini is extremely thin. On top is cured jamon iberico which melts beautifully in your mouth.The highlight would have to be the genius idea of adding the espresso mayonaise which was absolutely delicious when the subtle taste of coffee coats the mouth and is combined with the jamon iberico.
Brilliant! Brilliant Brilliant!
Popcorn prawns with mayonnaise and coriander
When the waiter rolled these out, everyone stopped and eyed these giant beauties. Large fresh king prawns skewered with the lovely texture of coriander and popcorn. (Deep down i wanted this all for meee)
And I said, what about.. breakfast at Tiffany’s
Out rolled the beaming orange cocktails! When asking the waitress what this beverage was, she replied its Flying Fish’s very own special cocktail ‘Breakfast at Tiffany’s‘. Cocktail was delicious more than anything! Perfect balance and I would dream to have this as a breakfast bevvy over champagne any day!
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