“Where we are at is the heart of the action and I’m very excited where we are going in the next few years”, Executive Chef, Peter Robertson told us at the launch party of the newly relocated Flying Fish at The Star Sydney earlier this week.
Flying Fish’s relocation is not simply moving across the road in Pyrmont. It has evolved into something different and more refined and considered. Determined to introduce a fresh approach to serving seafood of the very best from Australian and New Zealand waters served with sublime simplicity, we tasted some of the food on the menu at the launch night. The food served was fresh, high quality and generous in their servings. There is an emphasis of minimal waste. And I love Paul Kelly’s design of the restaurant interior, which enhances the dining experience at Flying Fish. The blown up lights that look like scattered eggs of spawning fish elegantly complements the menu and even the ladies bathroom interior feels like you’re on a ship.
I asked Executive Chef, Peter Robertson of Flying Fish (previously Rockpool Dining Group) a few questions to get an insight into himself and the food he is serving at Flying Fish.
Executive Chef, Peter Robertson of Flying Fish
What does minimal waste mean when serving seafood?
I think it means utilising more of the products we pull from the sea and getting creative with ways to use them. This is often seen in smaller operations where the margins are super tight, but historically not as common at the top end of the dining scene. It’s best practice really and is easy to see why minimal waste is gaining momentum. It’s interesting to see the results of minimising food wastage in higher-end operations – you get really creative dishes.
Is minimal waste only in relation to the seafood or the whole dish ?
Minimising food wastage is an overarching ethos for us, and also a sign of respect to our producers.
How did you learn to cook and who inspired you the most?
I learnt a pretty traditional way with an apprenticeship and onward from there. Travel has been a huge part of my culinary training and certainly a catalyst. I think my most recent inspiration has come from working at Rockpool with Neil Perry and Phil Wood. A passion for food is great but you need more than that to keep you engaged long term. Neil and Phil have an unwavering dedication to the industry, a drive that keeps them pushing each day as well as an obvious passion for produce. This has been a great lesson to learn.
What’s your ideal food day?
BC (or before children)? It was definitely a three Michelin-star long lunch into a dinner. Now it’s cooking with and for friends and family using amazing produce.
Where do you think the future of food is heading
I think the multi-course dining scene may be on the decline but there will always be a place for these restaurants. I hope the future of the industry focuses on the core of what we are doing: providing a meal and a place for friends and family to meet and enjoy themselves. This is what hospitality is about for me.
Flying Fish is now open for business at The Star Sydney.
Flying Fish, Level G, Harbourside, The Star, 80 Pyrmont Street, Pyrmont NSW 2009
See.Taste.Do was a guest of The Star Sydney and Flying Fish for the opening launch party
