Celebrating 12 years at Jones Bay Wharf this year, Sydney’s Flying Fish Restaurant has announced three new appointments.

Aidan Eriwata has joined Flying Fish as venue manager following stints at Chiswick, Cho Cho San and North Bondi Fish. Having previously worked as a general manager in the hospitality industry, Eriwata has an extensive background in bars, restaurants, club parties, corporate events and large functions.

Shannon Thirumal is the new head pastry chef. Thirumal previously worked as head pastry chef at Teage Ezard’s two hatted Ezard in Melbourne and Alla Wolf-Tasker’s two hatted Lake House in Daylesford.

Paolo Saccone has stepped up to the expanded role of group sommelier across the Dedes Group portfolio of venues: Flying Fish, Salaryman, Deckhouse, View By Sydney, Watergrill and Dedes Restaurant. Flying Fish sommelier since 1998, Sacone has previously worked for one and two Michelin star establishments around the world and will undertake his Court of Master Sommelier Advance Certificate in Hong Kong this August.

Flying Fish’s newly curated Autumn menu, created by head chef Ian Royle with executive chef Stephen Seckhold, features elements of Asian-inspired seafood techniques and the use of some native Australian greens.

alanadimou-flyingfishautumn2016-41.jpgShannon Thirumal is the new head pastry chef at the Flying Fish, Jones Bay Wharf.

alanadimou-flyingfishautumn2016-39.jpgPaolo Saccone is now the group sommelier for the Dedes Group. 

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