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Flying Fish Restaurant Review: Chefs Stephen Seckold and Ian Royle continue the culture of Flying Fish, a stylish dining space poised on the tip of a spruced-up warehouse at the far end of a finger wharf in inner-city Pyrmont. From this position it provides a very different take on the classic views of the harbor and CBD. At night it is a particularly jaw-dropping location, ideal for functions and photographs, but the menu will hold attention too. Make that menus, plural, as there is a dégustation as well as à la carte on offer. Both are full of fishy flavors: Cone Bay barramundi with white curry, market price Northern Territory mud crab, charred storm clams, or scallops with boudin noir, sweetcorn and nectarine. It’s not all seafood though. Meat-eaters can indulge in a huge Darling Downs Wagyu rib-eye cooked on the bone and served with cep cream. Desserts seem simple but are tasty, such as black sesame soufflé, or pandan and black sesame anglaise with Mandarin ice cream. The private room is lined with selections from the restaurant’s fine wine list, which features many available by the glass. Little Fish Bar at the other end of the wharf is open daily with a bar menu and serves seasonal cocktails and fine wines.