JODI LEE FOUNDATION
MELBOURNE CUP DAY LUNCHEON

TUESDAY, NOVEMBER 2
11.45AM START

3 COURSE MENU AND 3 HOUR BEVERAGE PACKAGE

– TAITTINGER CHAMPAGNE ON ARRIVAL
– SWEEPS AND RAFFLES AVAILABLE FOR PURCHASE ON DAY

TICKETS ARE LIMITED AND WILL SELL QUICKLY.

PORTION OF PROCEEDS WILL SUPPORT THE JODI LEE FOUNDATION’S WORK IN BOWEL CANCER PREVENTION AND EARLY DETECTION.

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.

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.

ARE YOU FOLLOWING US ON INSTAGRAM?

@FISHBANKADL

ARE YOU FOLLOWING US ON INSTAGRAM?

@FISHBANKADL