Adam Hall has returned to Flying Fish for the third time, with the chef taking on the top position at the restaurant located in The Star Sydney.
Hall has circled back to where his high-end culinary career began, rejoining the restaurant after recently working as a sous chef at Tristan Rosier’s Arthur in Surry Hills.
“Flying Fish has been a mainstay in my career – it was the first fine dining restaurant I worked at when I moved to Sydney 11 years ago,” says the chef.
“I’m honoured to now be taking the reins as executive chef, and have the opportunity to create a space that truly highlights and heroes the seafood producers and suppliers who devote so much passion to sustainably sourcing and farming.”
The seafood-centric focus of the restaurant of course remains, but Hall has revised the menu to hero sustainable produce in new applications, with the chef deliberately moving away from menu language that indicates specific cuisines.
A National Seafood Day tasting menu hosted by the chef last week commenced with Sydney Rock oysters teamed with finger lime mignonette and Coffin Bay Pacific oysters topped with wakame cream and kelp oil.
Scallops from Shark Bay were served with cultured cream and pickled desert lime, with snacks rounded out with smoked eel doughnuts with sea lettuce and Brook trout roe.
Entrees covered Hiramasa kingfish with green tomatoes and Geraldton wax; Spring Bay mussels with almond cream and chilli oil and Abrolhos Island octopus with confit potato and saltbush.
Spring Creek Barramundi with sugarloaf cabbage and lemon aspen was not to be missed, with Dusky flathead with warrigal greens and salted sunrise lime and Ora King salmon with oxheart tomatoes and blood lime rounding out the mains.
Dessert options included a Valrhona dark chocolate mousse accompanied by hazelnut sponge and wattle seed ice cream along with a passion fruit parfait with lemon myrtle cream and torched meringue plus roasted strawberries topped with honey custard and yoghurt sorbet.
Hall’s menu is now live at Flying Fish.
“Building a new offering upon a restaurant with such established credentials is going to be a challenge,” says the chef, “but I’m really looking forward to getting creative and experimenting with redefining what an Australian seafood restaurant can be and what that will look like going forward.”
