Flying Fish Revitalized: A New Wave of Seafood Dining at Disney's BoardWalk
Reopening with a fresh look and menu, the Flying Fish at Disney’s BoardWalk offers a modern take on classic seaside dining.
The long‑standing seafood staple at Walt Disney World® Resort has been reborn as Flying Fish, unveiling a sophisticated redesign and an inventive menu that promises to set a new standard for upscale dining in Orlando.
Opened two decades ago, Flying Fish quickly became a beloved destination for Disney guests and locals alike. Its recent relaunch features a striking interior, a chic bar area, and a menu that balances bold creativity with classic flavors, positioning it as a must‑visit spot in the city’s vibrant culinary scene.
Adjacent to the restaurant, the newly opened AbracadaBar offers Victorian‑inspired décor and a curated selection of craft cocktails. The Conjurita, for instance, arrives with a playful Disney‑themed flourish from the talented mixologists, adding a whimsical touch to every sip.
Beyond the bar, the Flying Fish showcases an impressive fish sculpture and chandeliers inspired by underwater life, creating a visually captivating dining environment.
While sustainable seafood takes center stage, the menu also delights with standout items such as the Kurobuta Pork Belly appetizer—layered with a shank croquette, Royal Gala apple slaw, Bing cherry gastrique, and a warm, creamy quail egg.
The Blue Crab Bisque features jumbo lump crab, melted leeks, and tarragon crème fraîche, complemented by nori‑infused bread from local purveyor Olde Hearth Bakery, offering a rich, comforting experience.
Entrées abound. The Maine Lobster Nero Pasta presents a generous portion of lobster amidst golden tomato sauce, young artichokes, and micro lemon grass. For a balanced surf‑and‑turf selection, the Wood‑Fired Spanish Octopus and Chilean Seabass pair beautifully with bomba rice, Peruvian sweet peppers, and house‑made chorizo.
Those preferring meat options can indulge in the Wagyu Filet Mignon, served with Okinawan potatoes, chanterelle mushrooms, Romanesco, and a rich Bordelaise sauce.
Sommelier and General Manager Stig Jacobsen notes that while the menu offers several new favorites, selecting a single standout is challenging. “I’m partial to the scallops—the plancha sears give them a perfect crust,” he says. The Plancha‑Seared Hokkaido Scallops, paired with Antebellum grits, Brentwood sweet corn, and a peppadew emulsion, exemplify this quality.
The dessert menu continues the oceanic theme, with the Under the Sea dessert—featuring Valhrona Manjari chocolate, chocolate coral sponge, pistachio sand, dehydrated milk foam, and a tasting of three sea salts—providing a sophisticated finish to the meal.
After dining, guests can enjoy a leisurely stroll along Disney’s BoardWalk, a prime spot for reflection and digestion.
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