Curiosity gets the better on me on a Friday night after a cocktail or two. The cab ride from the city is a possible deterrent for rat racers, but if the weather was nicer – but not too hot either – the walk over Pyrmont Bridge could be quite pleasant.
The new casino layout is decidedly different – it’s best to go in as if it’s a completely new place, otherwise there could be confusion. The main entrance, now facing the water, is glitzier and shows off new restaurants Balla by Stefano Manifredi and Black by Teage Ezard, as well as a line of designer store fronts.
|Natural oysters from Flying Fish and Chips, The Star, Pyrmont|
Which means placing an order at Flying Fish and Chips requires no waiting beyond our making selections from the pretty good looking menu. Cold and hot seafood options are available, as well as wines by the glass and bottle.
Post some minor technology teething problems, we grab a dozen natural oysters to share. The Sydney rock oysters are served on a bed of rock salt with lemon wedges and seafood sauce. They’re passable, though by no means the freshest in the suburb.
|Classic fish and chips|
The batter on the fish is top notch, if not a smidgen thick and oil retentive, but well-seasoned and audibly crunchy. The fish is a good-sized fillet, still moist within while the uniquely seasoned chips are mostly good, with just a few looking in need of a solarium or further cooking.
|Seared Petuna ocean trout with jasmine rice and curry sauce|
Though sadly, looks can be deceiving as the fish was desperately underseasoned, even with extra curry sauce (which comes from a squeeze bottle), while the rice had a gluggy feel which one might also put down to kitchen teething issues.
|Prawn cutlets with chips|
The little bowl could barely contain the huge battered specimens of my prawns, beside my well-coloured thick chips and side salad. The prawns, instead of being butterflied, were completely split down the centre and remained joint at the tail – a nice structural divergence from their frozen cousins.
As such, there was probably more batter per prawn, which wasn’t an issue given the incredibly tasty (potentially beer) batter, which still held more oil than I would have liked. A touch of tartare sauce completed my winning meal, as too the very crunchy and filling chips, washed down with a glass of Italian pinot grigio.
Sadly, I think the chips took away my opportunity to have dessert at Messina Gelato, though we still managed to detour by the gaming floor – which is the whole point. If The Star can just get every diner to drop just a few dollars on the tables or at the pokies, they’ll probably soon be recouping renovation costs and flying high.