This upcoming Good Friday, we are delighted to welcome our hosts, John Susman and Narito Ishii as very special guests to Shell House for our first edition of Wet, Cold + Delicious – ‘A deep dive into Tuna’. Culinary Director, Joel Bickford and Head Chef, Aaron Ward have created an extra special 5-course menu together with a range of matching wines and drinks by Alex Kirkwood and Shun Eto.
Your experience begins in the Clocktower Bar with a Talisker yuzu highball on arrival before a visual and sensory feast courtesy of produce by Pavo & Heidi Walker from Walker Seafoods – the best in class of the East Coast tuna fleet. On display will be a giant Bluefin Tuna before being placed onto a marble bench and expertly broken down by Narito.
Narito will then host a Maguro Shoten (a traditional Tsukiji fish market style auction) to raise money for The Buildcorp Foundation. Proceeds of the auction will be donated to tackle the spectrum of our mental health crisis, a cause that is close to our hearts given how Covid has affected our industry and the people within it.
All the while, John and Narito will be sharing their wisdom when it comes to the sustainability of local and imported Tuna. All auctioned portions will be cryovaced and boxed on ice with a bottle of our own house-made soy sauce wax dipped and stamped for your enjoyment over the Easter Long Weekend.
Guests will move to the Dining Room where we will be serving a 5 course menu with snacks, drinks and dessert. Courses will include a Tuna Crudo tasting plate that deeply explores the subtle flavours of tuna – Albacore, Southern BlueFin, Yellowfin and Blue Eye – followed by a number of tuna dishes that Joel and Aaron will discuss and explain along the dining journey. Guests will also have an opportunity to hear from Heidi and Pavo Walker who will talk about their life experience on the high seas of the East Coast of Australia chasing some of the most coveted fish in the world.
Menu
By Culinary Director Joel Bickford & Head Chef Aaron Ward
DRIED TUNA BELLY JERKY
TUNA ON TOAST, LARDO
Selection of tuna, house made soy sauce
ALBACORE BOLOGNAISE
GRILLED OYSTER MUSHROOM
Caramelised yogurt, cocoa, mojama
TUNA COTOLETTA
Red wine jus gras
RICE CUSTARD
Apple, caramelised white chocolate, croissant