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Eat & Drink
Review: Flying Fish, Fiji
By Petrina Price
Published in the July-September 2012 issue.
In a country where seafood rules, Flying Fish stands out for its tasty interplay between fine dining and Sri Lankan comfort food.
It seems an unlikely location for a second restaurant, but Fiji stole Australian-Sri Lankan chef Peter Kuruvita’s heart when he visited in 2008. Flying Fish Fiji – sister to Kuruvita’s eponymous eatery in Sydney – opened soon after, its tables set beachside amid lush gardens at the Sheraton resort.
The dishes – not to mention the prices – are not dissimilar to that served up in Australia; the menu focuses on seafood, and most meals incorporate Sri Lankan herbs and spices.
Servings are very generous. We ordered the seared white scallops: the four plump shellfish come served atop a bed of corn puree with a smoky chorizo aioli and small bites of crispy potato for texture. The seafood tapas plate offers a nice taste of Kuruvita signature dishes and although it changes seasonally, might include petite servings of kokonda (raw walu fish cooked with lime, lemon and coconut milk), raw tuna with mint and watermelon, and popcorn prawns.
There are a couple of meaty mains – including a superb wagyu eye fillet – but it’s hard to look past seafood specialties such as the slipper lobsters cooked four ways (steamed, with ginger and chilli, salt-and-pepper, and curry) and the mahi mahi, which came dusted with a moreish hazelnut and spice mix and a veronique sauce.
Despite the warm weather, we went straight for Kuruvita’s Sri Lankan king prawn curry, served with a platter of condiments: basmati rice, a tart brinjal, chutney and pahie. It was at once spicy and sweet, with just the right amount of heat to coat the dish but not overpower the delicate prawn meat.
flyingfish.com.au |
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