Flying Fish restaurant on Disney’s Boardwalk recently underwent massive interior renovations as well as a reboot of their menu. Gone from Flying Fish is the “cafe” part of the name, welcoming in a new, more sophisticated setting that does justice to the quality of cuisine, focused on sustainable seafood.
Gone, too, are the golden fish and golden columns that brought a touch of boardwalk carnival feel to the old Flying Fish Cafe – the interior features an all-new silver-accented kitchen and dining room (with expanded space for private dining events) with silver, shimmering chandeliers – providing a very modern and upscale dining experience. Guests can still watch the chefs prepare dishes in the open kitchen, and sit at the kitchen counter to watch the action up close if desired.
Chef Tim Majoras, who has been with the Flying Fish culinary team since 2011, takes the over the helm in the kitchen from our friend Chef Tim Keating, bringing his take on a whole new menu to delight the palate and senses.
We were invited recently for a media dinner at Flying Fish to get the latest updates to the menu and the interior decor.
The table’s bread is baked locally with little slivers of nori seaweed inside – a touch of the sea here, too – giving the bread a wonderful umami savory flavor. The bread features the telltale signature crusts from Orlando’s Olde Hearth Bakery. I could not stop at just one piece, despite my better judgement.
The stacked seared yellow fin tuna with compressed watermelon is a work of art – served with thinly sliced avocado, pink radishes, and pickled daikon radish and edible flowers. It tastes even better than it looks.
Another great starter is the Kurobuta pork belly featuring the finest Berkshire pork topped with a shirred quail egg and stacked with a taste of apple slaw and bing cherry gastrique.
The newly renovated Flying Fish also now offers an expanded space for wine storage for their extensive wine list, including 80 wines available by the glass.
For my entree, I chose the Wood-fired Spanish Octopus and Chilean Seabass served with Bomba Arroz, Peruvian Sweet Peppers, and Housemade Chorizo. The octopus was cooked to perfection and paired nicely with the seabass and bomba arroz.
Bomba arroz is short-grain variety of rice commonly used in paella and other dishes in Valencian Spanish cuisine. The rice had a wonderful depth of flavor that had me licking my lips at the end of the meal.
I was able to sample my friend’s Lobster Nero pasta – nero pasta, or black pasta, is traditionally made from scorched or burnt kernels of wheat. It tastes wonderful.
Dessert is stunning – a work of art – The Under the Sea and Florida Reef desserts are shaped like little pieces of the ocean seafloor, and are all quite delectable. The pastry team at The Flying Fish is top rate and you can tell in their craftsmanship and in the balance of sweetness in their desserts.
Flying Fish at Disney’s BoardWalk
Hours: 5-10 p.m. daily