Flying Fish
- Restaurant
- 110 Max Attendees
- 10.1 km from Airport 6 miles from Airport
- 1 Event Rooms
- 0 Accomm. Rooms
Description
The Flying Fish is situated on the idyllic beach front at Horseshoe Bay, Port Elliot. The café and restaurant is named after an old two masted schooner which was wrecked in the bay in 1860 – one of a number of ships to meet this fate while Horseshoe Bay operated as a seaport in that period.
The Flying Fish is a...
The Flying Fish is situated on the idyllic beach front at Horseshoe Bay, Port Elliot. The café and restaurant is named after an old two masted schooner which was wrecked in the bay in 1860 – one of a number of ships to meet this fate while Horseshoe Bay operated as a seaport in that period.
The Flying Fish is a unique venue able to provide a variety of dining experiences from within the one establishment, as well as a fantastic venue for your wedding, birthday party, function or conference.
The Flying Fish has developed a cult following amongst both locals and visitors to the Fleurieu Peninsula. We have a strong focus on South Australian, and indeed local Fleurieu, produce with both our menu and wine list.
The Flying Fish prides itself on designing intimate and individual event experiences, tailored to our customers’ personal tastes. We are one of the most sought after wedding venues on the South Coast, with our stunning location we’re sure your special day will be a memorable one for you and your guests. Our focus is always on providing an exceptional food and drinks service, delivered by friendly and courteous staff. We offer private events for a maximum of 60 people for a sit down function, or 110 people as a cocktail party.
Speak to one of our friendly staff from our functions team, and they will be able to assist you in ensuring your next event is professionally run, stress free and memorable.
Event Rooms
Function Room
Packages
Set Menu Package Starting At $85 Per Person
-Set Menu Package Starting At $85 Per Person -Set Menu Package Starting At $95 Per Person Read more
Starters
- Warm ciabatta dinner roll
Entrees
- Coconut crumbed king prawns, crispy noodle salad with coriander and lime aioli
- Confit duck with hoisin dressing, crispy wontons and chilli jam
- Smoked chicken on a corn fritter with avocado, baby spinach and a lemon Chive cream
- Seared haloumi with rocket, honey glazed pears, parmesan, pine nuts and red Capsicum puree
Mains
- Ocean trout on lyonnaise potato with confit fennel, tomato and dill with a balsamic glaze
- Beef fillet on garlic chive mash with greens, prosciutto and port jus
- Chicken breast with bocconcini, sweet potato, baby spinach and champagne cream
- Lamb Fillet with rosemary potatoes, baby beetroot, buttered beans and vierge sauce
Desserts
- Coconut panacotta with fresh mango salsa and almond tuile
- Vanilla mascarpone cheesecake and lemon curd
- Dark chocolate and pistachio brownie with a white chocolate mousse and raspberry compote
- Orange and chocolate bavarian with honeycomb
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