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!

the 6 course menu begins..

butter made two ways – smoked with black salt and creamy original with warm inhouse baked bread!
I absolutely adored the smoked butter with black salt. It gives bread a whole new meaning when you spread this on. It almost tasted like smoked salmon as Simon pointed out but soon found to be in total love at the smokey taste of creamy butter!! MmM

Seared yellow fin tuna with ruby red grapefruit, sweet crackling pork and black pepper caramel
This is one of flying fish signature dishes! I had this last year at the taste of Sydney which was freaking delicious! So glad to see this before my eyes again. Crackling pork, yellow fin tuna and black pepper caramel sauce… what a combination for a starter!

Confit of petuna ocean trout with pea and black bean sesame mousse, puffed quinoa and tangerine oil
This would have to be another favourite of mine! I loved the way the ocean trout was prepared. The pea and black bean sesame mouse was smooth and silky (to die for) and my new love of the puff quinoa which had an amazing texture once in your mouth! It almost felt like an addiction where I wanted more.

Prawn ravioli with poached scampi, shaved abalone, zucchini flower and tomato & coriander vinaigrette
Simple, light, elegant and delicious! Poached scampi was divine and I loveeee zucchini flowers! The prawn ravioli was juicy and soft in texture. As for the abalone, this goes under the radar because its shaved thinly unfortunately didn’t really notice the abalone. The coriander vinaigrette was beautiful not too tangy it created a lot of character for the dish.

Hapuka pan roasted with hazelnut, white balsamic potato, green grape, pantelleria capers and beurre noisette
I’ve never eaten hapuka fish before which was a really nice white flesh fish. Even though it was pan roasted it some what felt like it had been steamed / slow cooked as the flesh was so silky, soft and fell apart. The combination of green grape, potato and hazelnut left fireworks in the mouth with the hazelnut butter (beurre noisette) was delicious!

Well loved!

Wagyu Mb7+ sirloin and braised short rib with smoked leek, king brown mushrooms, beetroot and horseradish
OH MY GOD I WANT MORE!!!! At first i was a bit scared when i saw this on my plate especially seeing how red the meat was (im not great with super red bleeding meat). To my surprise it was gobsmacking delicious!!!! The braised short rib had a sweet taste to it and the smokiness of the leek and mushroom went wonderfully with the smooth and silky beetroot puree!

Gingerbread crumble, apple ice-cream, roasted almonds and fennel
First of all I love ginger / gingerbread in all forms shapes and sizes!!! I loved the texture of the ginger bread crumble and the roasted almonds. The apple ice-cream was soo good it tasted like an apple pie!. The fennel created a lovely aniseed taste which I thought was perfect! It was a simple dessert which had two main ingredients (apple and ginger) which were both full of flavour and complemented each other like bread and butter.

Petite Fours – raspberry tart, macaron, semolina slice? white chocolate and pistachio?, vanilla marshmallow and jelly
To end the night, we indulged ourselves with a tasting plate of petite fours! We all had different favourites on the plate. Rebecca absolutely loved the plum / passion-fruit jelly, where as I loved the semolina slice, John loved the white chocolate & pistachio.

Overall this was a fantastic night! The food was beautiful and so were the staff and company of everyone! Special thanks to the Flying Fish crew!

Flying Fish
21 Pirrama Rd
Pyrmont, 2009
www.flyingfish.com.au
P: (02) 9518 6677

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