Surrounded by breathtaking views of Sydney Harbour, Flying Fish Restaurant & Bar has been constructed from an original heritage wharf site and blends a contemporary mix of design highlights to deliver a new and unique Sydney dining experience.

Boasting spectacular harbour views, a coveted Chef’s Hat and a rustic interior that celebrates the site’s industrial-maritime heritage, Flying Fish is headed up by Stephen Seckold, who delivers an innovative menu that flows with the seasons and constantly surprises the palate.

“An outstanding menu bursting with freshness and innovative flavour combinations.”

Renowned for their skill with seafood and passion for seasonal produce, Executive Chef Stephen Seckold and Head Chef Ian Royle work in unison to present an outstanding menu bursting with freshness and innovative flavour combinations.

Along with a menu that changes with the seasons, Flying Fish offers a range of dining options – guests can take in the views from the main restaurant, entertain privately in the Arcadia Room or The Wine Room, or sit up at Raw Bar and watch Sushi/Sashimi being prepared. Alternatively, call by for a post-work cocktail at Little Fish Bar the restaurant’s popular outdoor wining and dining area, launched earlier this year.

“The bar menu is a little more relaxed than in the main dining room – it’s seasonal and includes sashimi, mini burgers, popcorn prawns and shellfish tacos,” Stephen explains. “We’ve the bar food is perfectly matched to an innovative selection of imported and local wines, plus tasty cocktails that showcase fresh summer flavours.”

Sitting on the western side of Jones Bay Wharf, Little Fish Bar looks out over the striking Anzac Bridge and is ideal for post-work drinks and lazy Sunday afternoons.