The Star hosts some of Sydney’s most celebrated restaurants on its premises, and it has just welcomed Flying Fish into the fold. Moving into The Star has given Flying Fish room to expand its floor space as well as its culinary offerings. Executive Chef Peter Robertson has created a wonderful selection of new items featuring high quality sea produce from Australia and New Zealand, complemented with expertly paired Australian sparkling and French champagne curated by master sommelier, Addy Lam.
The very popular seafood restaurant opened its waterfront doors on Jones Bay Wharf 14 years ago, building a great reputation for its excellent dining experience, and the space it leaves behind is about to be filled by a new restaurant hoping to do the same.
Chuuka combines the skills and experience of two incredible chefs, Chase Kojima (Sokyo and Kiyomi) and Victor Liong (Lee Ho Fook, Melbourne)
In their first off-site venture, The Star is opening a new restaurant on Jones Bay Wharf in the space previously occupied by Flying Fish. Chuuka combines the culinary expertise of Japanese chef Chase Kojima (Sokyo and Kiyomi) and Chinese chef Victor Liong (Lee Ho Fook, Melbourne) to create a fusion experience that has elements of the familiar with lots of unique surprises. The dual level restaurant will seat a total of 130 diners and offer sweeping harbour views.
The lower level will feature a 60-seat dining space, a wine room, and outdoor bar area overlooking the bay. Upstairs will be a private dining area able to cater for up to 70 guests.
Due to open in July 2019, this satellite restaurant promises to be the start of an exciting expansion for The Star and a welcome new addition to Pyrmont’s dining repertoire.