Executive Chef Peter Robertson (ex-Rockpool Group and The Fat Duck) heads up the kitchen at the newly relocated Flying Fish at The Star. Sourcing the absolute freshest seasonal seafood from Australia and New Zealand is front and centre as the modus operandi at the new-look restaurant and bar.
The design is one of luxury and a real sense of connection with the ocean, the overall colour scheme reminiscent of the coast.
Grilled southern calamari sets the tone: the small, dazzling white rings of squid tossed with finely chopped chives positively radiate against the stark backdrop of the black squid ink butter, umami-laden in flavour and voluptuous in mouthfeel, studded with edamame, and crowned with a squid ink tapioca cracker. The expert cooking technique of the Murray Cod fillet is unrivalled, the skin supremely crispy and crackling-like in colour and texture, while the flesh is impossibly tender and juicy. It rests atop a loose pile of fresh, sweet peas and glistening asparagus batons, with a silky jamón cream and vibrant green and subtly nutty fig-leaf oil, forming a generous mosaic-like cream pool.