Flying Fish
Credit: Supplied

SYDNEY, AUSTRALIA: The $5 million Longines Queen Elizabeth Stakes this weekend will be served with a side of luxury, courtesy of Flying Fish’s executive chef Adam Hall.

The Arthur alum (the degustation-only diner in Surry Hills) has been tipping his chef’s hat to his storied connection to the land and sea as culinary ambassador at the 2023 Sydney Autumn Racing Carnival. Under Hall, guests can look forward to the chef’s famous Bay Lobster with shellfish bisque and confit garlic oil, or his Jervis Bay Mussels with macadamia cream and fermented chilli – just two of Flying Fish’s most sought-after dishes.

“I’m so excited to be partnering with the Australian Turf Club to create signature dishes for racegoers that truly highlight and hero the producers and suppliers from across the nation who devote so much passion to creating high quality and sustainable ingredients,” says Hall. “I cannot wait to put a fresh spin on race day dining, serving up simple, honest yet punchy dishes that showcase how supporting local and eating sustainably goes hand in hand with indulging in a luxurious trackside experience.”

Flying Fish
Jervis Bay Mussels with almond cream and fermented chilli. Credit: Supplied.
Flying Fish
Appellation Oysters with fingerlime mignonette, Shark Bay Scallops with pickled dessert lime and lemon myrtle, Venus Bay Prawns with blood lime mayo, Fraser Isle Spanner Crab with macadamia and nasturtium. Credit: Supplied.

Growing up on a rural property in Port Macquarie in New South Wales, Hall helped his family raise livestock, worked in the vegetable garden and fished in the nearby river – all experiences which have nurtured the chef’s approach to sustainability and seasonality, and inform the fine-dining seafood menu at Flying Fish. (Hall prides himself on working closely with suppliers to ensure all products are 100 traceable and sustainably sourced.)

Interestingly, this is Hall’s third stint at Flying Fish. He worked there for four years in 2010, then returned in 2018 as head of pastry, and then as sous-chef. It was also the place Hall met his now wife!

If you’re unable to experience Hall’s culinary expertise at the races in the next couple of weeks, you must make a booking at Flying Fish. Editor’s note: Check out the raw bar – there are so many raw and cured dishes, like the famous raw Shark Bay scallops with pickled desert lime, lemon myrtle and cultured cream.

Book a table at Flying Fish

Flying Fish
Shark Bay Scallops thinly sliced and dressed in lemon myrtle with cultured cream and pickled desert lime. Credit: Supplied.

For more information on the dining experiences Executive Chef of Flying Fish Adam Hall and will be curating at the 2023 Sydney Autumn Racing Carnival, visit:

Flying Fish
The Star, 80 Pyrmont St
Pyrmont NSW
1800 700 700