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One of Port Elliot’s most recognisable beachfront restaurants has entered a new chapter, with two local families taking over Flying Fish at Horseshoe Bay and introducing a refreshed dining experience ahead of its 30th anniversary next year.
For new owners Jazmyn and Thomas James, the takeover is particularly personal. Thomas worked as a chef at Flying Fish around seven years ago, while the couple celebrated their engagement at the restaurant six years ago.
Now, they’re back, joining forces with Flying Fish’s long-serving head chef Nathan Francis and his partner Jess Overall.
“It’s such a perfect place,” Jazmyn told Glam Adelaide.
“We know it so well, my husband was born in Victor Hospital, lived here all his life, and lived and grew up in Port Elliot.
“I moved here in primary school and went to Victor High. Same with Jess and Nathan, they’re locals as well.”
“And it’s just the fact that because it is two local families running it together, you do get that sense of family, and we really love that.”
The opportunity arose when Nathan approached Thomas after the restaurant was put up for sale, recognising that his culinary experience and Thomas’s business background could make for a successful partnership.
Jazmyn herself has spent more than a decade building her coffee business, Brew Box, which now operates three coffee vans, alongside Victor Harbor café Nook and a seasonal kiosk at the local surf life saving club.
The new owners have already made several changes to Flying Fish, beginning with a complete refurbishment of the takeaway kiosk. New equipment and a redesigned layout aim to streamline service and reduce the lengthy waits previously experienced by beachgoers during busy periods.
The kiosk is now dedicated exclusively to takeaway orders, while the restaurant has expanded to offer breakfast, lunch and dinner with full table service.
After more than a decade as head chef, becoming an owner has given Nathan the opportunity to introduce his own culinary direction.
“Nathan has been there for over 10 years, has always wanted to be able to put his own twist and spin on the menu,” Jazmyn said.
“So he’s really excited to bring an Asian-infusion style to the seafood restaurant.”
The menu features dishes such as mulloway ceviche made with fish caught in the Coorong, while the restaurant also works with nearby suppliers including Goolwa Pipi Co and showcases wines from producers across South Australia.
“Everything is sourced as local as possible and really high quality,” Jazmyn said.
“All of our seafood in the restaurant is completely Australian. Nothing imported, nothing mixed.”
The restaurant is also drawing on nearby suppliers, including Goolwa Pipi Co, whose warehouse is just a short drive away.
“We have so many local connections, which is really, really great.”
“And we’re using local vineyards like Home of Plenty, lots of Langhorne Creek wines.”
For the new owners, it’s about more than putting their own stamp on Flying Fish. It’s about celebrating the region they’ve grown up in and giving locals and visitors even more reasons to return.
Flying Fish Cafe
When: Daily from 9am to 3pm. The restaurant also serves dinner on Friday and Saturday from 6:00 PM to 9:00 PM, with extended summer hours.
Where: The Cutting, Port Elliot.
To find out more, click here.
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Dining and Cooking