DISCOVER THE SECRETS OF THE FISHBANK RAW BAR

MONDAY 2ND MAY 12PM
TUESDAY 3RD MAY 12PM

This interactive experience is a seafood lover’s dream. Join Fishbank executive chef Tony Carroll and his team as they walk you through their favourite raw bar preparations.

The professionals will show you to process and prepare some of South Australia’s finest seafood, plus tricks of the trade for storing, cleaning and shucking the freshest oysters. You’ll have the chance to taste the difference among Pacific oysters from various regions across the state.

Discover various cuts of Port Lincoln blue fin tuna – akami, o-toro and chu-toro – as they are sliced for the freshest of sashimi tastings.
Experience local sea urchin prepared in front of your eyes, and enjoy the flavour and texture loved by the Japanese for centuries. Learn how turn your favourite fish into ceviche, tartare sashimi and crudo.

Following the demonstration you will take a seat, reflect on all you’ve learned and enjoy a two-course seafood lunch with matched local wine.

This event can cater to vegetarian, vegan, coeliac and dairy free dietary requirements. For any other requirements please contact the event organiser prior to purchasing.

HUNKY DORY

AT FISHBANK, WE SERVE ONLY THE FRESHEST MOST SUSTAINBLY

SOURCED SEAFOOD FROM THE AUSTRALIAN WATERWAYS.

ALL OUR FISH IS DELIVERED WHOLE TO THE RESTAURANT,

WHERE IT IS PREPARED DAILY, WITH LOVE AND PRECISION.

SOME SPECIES OF FISH ARE AGED IN OUR CUSTOM DRY

AGERS,  SIMILAR TO AGING A PRIME CUT OF BEEF, THIS

FURTHER ENHANCES THE FLAVOUR AND TEXTURE OF

THE FISH FLESH.

AT FISHBANK, WE FOSTER A ‘FIN TO SCALE’ APPROACH,

WHEREBY WE USE EVERY PART OF THE FISH WHERE POSSIBLE,

ALL IN THE NAME OF THE FISH FOOD CHAIN AND

OUR PRECIOUS PLANET.

HUNKY DORY

AT FISHBANK, WE SERVE ONLY THE FRESHEST

MOST SUSTAINBLY SOURCED SEAFOOD FROM

THE AUSTRALIAN WATERWAYS.

ALL OUR FISH IS DELIVERED WHOLE TO THE

RESTAURANT, WHERE IT IS PREPARED DAILY,

WITH LOVE AND PRECISION.

SOME SPECIES OF FISH ARE AGED IN OUR

CUSTOM DRY AGERS, SIMILAR TO AGING A

PRIME CUT OF BEEF, THIS FURTHER ENHANCES

THE FLAVOUR AND TEXTURE OF THE FISH FLESH.

AT FISHBANK, WE FOSTER A ‘FIN TO SCALE’

APPROACH, WHEREBY WE USE EVERY PART

OF THE FISH WHERE POSSIBLE, ALL IN THE

NAME OF THE FISH FOOD CHAIN AND

OUR PRECIOUS PLANET.