Located within the Sydney Flying Squadron (Australia’s oldest open boat sailing club) waterfront restaurant, Foys Kirribilli is now open for business.
The opening of family friendly restaurant, together with a new pier caf which will be launching on 18 October named Flying Bear, has been spearheaded by Adam Marshall of the Bird and Bear caf in Elizabeth Bay.
“The history and location of this building is truly special,” says Marshall. “It was crying out for something that breathed new life into its heritage and did justice to its remarkable views. Our inspiration was to transform the space into a harbour retreat for locals and professionals from North Sydney, which in turn would secure the ongoing viability of this unique community asset.”
With over 15 years of hospitality leadership experience under his belt, general manager Mauricio Moreno has assembled an ‘A-list team’ to head up the floor, and Frenando Sanchez from Darlinghurst’s Food Society has taken on the role of head chef.
With a focus on large share plates, Sanchez’ modern Australian menu features that likes of crispy roast chicken with chimichurri, and slow roasted lamb shoulder with rosemary aioli.
The menu also boasts impressive signature seafood dishes such as Tasmanian salmon cured in tequila, lime and cumin with crme fraiche, sourdough wafer and dill leaf; and the seafood plate which comprises grilled prawns, tender calamari, lemon and thyme BBQ octopus and pan seared market fish of the day.
The interior of the venue complements the club’s heritage and panoramic harbour views with bright timber finishings. Several versatile function spaces are also available with capacity to cater for functions from 30 to over 200 people.
