Surrounded by breathtaking views of Sydney Harbour, Flying Fish has been constructed from an original heritage wharf site and blends a contemporary mix of design highlights to deliver a new and unique Sydney dining experience.
Head Chef Peter Kuruvita has created an inspirational menu of fresh seafood and seasonal delights. This in combination with Michael McCann’s stunning two-storey loft design, unique lighting and spectacular waterfront setting, make for an evening to remember.
Situated at the maritime heritage site of Jones Bay Wharf Pyrmont, Flying Fish has a cellar that rivals the best in Sydney, caters for private dining and special events, and seats up to 140 people.
Guest Chef Peter Kuruvita
In April 2003 Peter returned to Sydney, with his family, in preparation of launching his biggest project to date: the impressive Flying Fish restaurant – in collaboration with owner Con Dedes.
In early 2001 Peter took up the executive chef role at the internationally acclaimed Hayman Island Resort, Great Barrier Reef – Queensland, Australia. Peter’s brief on accepting this position was to reposition Hayman, not only as a leading resort of the world, but to increase the profile of the nine food and beverage resort outlets and deliver this five-star luxury resort as a leading food and wine destination. He was responsible for an annual turnover of $12 million.
Throughout Peter’s stint Hayman Island received a series of awards including TOURISM + LEISURE (US) MAGAZINE “Best Restaurant, Australia and South Pacific” World’s Best Awards 2002.
Peter Kuruvita was born in London, UK in October 1963. From a very young age a range of rich cultures inspired Peter; his childhood memories are filled with the collaborative influences of his Austrian mother and Sri Lankan father.
In 1967, Peter’s family moved to his father’s hometown of Colombo, Sri Lanka where life was very colourful through the eyes of a young child. Peter vividly recalls his grandmother’s primitive kitchen – “There was no gas or electricity, just a simple wood stove.”
It was here that Peter spent his early childhood alongside his grandmother watching and preparing family meals created from ancient Sri Lankan spice recipes that had been passed down from earlier generations. This strong sense of family combined with Peter’s early association with food has continually inspired him throughout his career.
When Peter is not working he loves to surf and spend time with his wife and three beautiful boys.