The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Qantas introduces the Dreamliner and non-stop flights to London

What does this mean for air travel? Prepare for a journey that is lighter, smoother and greener.

Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Flying Fish
  • Jones Bay Wharf,
    19-21 pirrama rd,
    Sydney, NSW
  • (02) 9518 6677,
  • Lunch Tue-Sun noon-2.30pm

    Dinner Mon-Sat 6pm-10.30pm

Flying Fish

Flying Fish presents questions. The room, at Pyrmont's historic Jones Bay Wharf, is all industrial elegance. There are water views, but of a workmanlike slice of harbour. Prices are big-night-out, the wine list vast and thoughtful, and yet there's a casualness to the experience. Perhaps that's why the kitchen pushes so hard with clever combinations and unusual ingredients. So an entrée of yellowfin tuna tartare is served with puffed pork crackling, sticky-sweet black-pepper caramel and grapefruit. Eggplant cooked in miso and a swirl of umeboshi mousse add sweet and sour notes to a robust piece of toothfish. Creamy polenta brings a comforting touch to lamb "eye of loin", the saltbush and edamame providing the earthy crunch. By dessert, the brakes are applied. A dish of coconut textures with sheep's milk yoghurt, eucalyptus caramel, mango and lime speaks to the season, the aspect and the menu's Asian accents.

You might also like:

Bang, Sydney restaurant review

Panache could be a watchword for Bang, Surry Hills’ first fo...

A Guide to Sydney

Take a personal tour of some of Sydney’s more flavoursome hi...

At a glance

  • Food:
  • Two Stars
  • Wine:
  • Two glasses
  • Price:
  • E $29-$34

    M $39-$49

    D $19-$22

  • Feature:
  • Licensed
    Wheelchair Access
    Private room
  • Cards:
  • American Express
    Diners Club
  • Bookings:
  • Bookings recommended
  • Chef:
  • Stephen Seckold



Amaru is dressed to impress. A one-time shopfront turned into an intimate 34-seat restaur...


Melbourne, VIC
One of Ben Shewry's great strengths is his ability to transform the potentially hokey int...

Momofuku Seiobo

Sydney, NSW
The location might seem, at best, inspired by a Ginza viaduct, and the kitchen team has a...


Brisbane, QLD
There's a palpable sense of game-lifting at Esquire. The sophisticated, Scandi-chic room ...

Cafe Di Stasio

Melbourne, VIC
Cafe Di Stasio represents the ideal of dining as a particularly adult pleasure. The exper...

Da Noi

Melbourne, VIC
While many chefs bang on about provenance, few can top Pietro Porcu for commitment to the...

Ethos Eat Drink

Hobart, TAS
There's lots to love about this locavore restaurant. Hidden at the end of a covered lanew...


Griffith, ACT
The grey-whiskered Ben Willis could pass for a maturing, but certainly not jaded, rock st...
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.