Shell House Presents WET, COLD + DELICIOUS A Deep Dive Into Tuna

Good Friday 15th April, Lunch & Dinner

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 snacks with a range of matching wine and drinks by Alex Kirkwood and Shun Eto.

Your experience begins in the Clocktower Bar with a whisky 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 suspended under lights before being lowered 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 converted fish in the world.

BRETT ROBINSON – Restaurateur

“At Shell House we are committed to producing events of the highest standards and experiences that elevate dining. We love sharing the deep relationships we have with our producers and industry friends and dinners like these are genuinely moments that our entire team enjoy hosting.”

 JOEL BICKFORD – Culinary Director

“Heidi and Pavo Walker became the first tuna fishers in the country to earn the international gold standard for seafood sustainability, the Marine Stewardship Council certification. All their fish are landed live on the line and ike jime brain spiked, the most humane method and retaining the utmost culinary integrity. It’s this relentless pursuit of excellence and focus on quality that makes them so in demand both locally and in Japan and the US. I can’t wait to host these brilliant producers in the Shell House Dining Room and take you on a deep dive through the nuances of tuna.”

About our guests:

John Susman

Susman is known mostly for his ability to be a fish whisperer – working as closely with Chefs as Fishermen, his understanding for both the start and the finish of the seafood supply chain make him a rare species in the world of seafood. Equally at home driving a fishing boat or pushing an argument on seafood sustainability, his world of fishy mates extends across the 7 seas. Along with owning and operating a range of seafood catching, growing and marketing businesses, he is the author of the definitive “Australian Fish & Seafood Cookbook”

Narito Ishii

Narito Ishii is the secret behind most of Australia’s finest sushi restaurants. His knowledge, understanding and absolute devotion to the tuna species makes him one of the most highly sought after ingredients in the mysterious world of Japanese food in Australia. With an uncanny sense for super premium quality fish, the eye of a gem cutter and the knife skill of a neurosurgeon Ishii-san has made tuna his life.

Walker Seafoods (Pavo & Heidi Walker)

Pavo has been involved in tuna fishing for 20 years, most of those years were spent at sea as an owner / skipper of vessel Assassin. Pavo grew up on Sydney Harbour and worked on slipways, charter boats, water taxi’s and in Sydney Harbour Control as Communications Officer for Sydney Ports Corporation.

While Heidi enjoys having direct contact with chefs and being able to meet their requirements and high standards for wild caught Australian fish. Heidi knew it was imperative to prove to the public how sustainable Walker’s fishing was by setting out to gain MSC certification which was achieved in 2015.

What: Tickets are on sale from 21 March at midday for Wet, Cold + Delicious: “A Deep Dive Into Tuna”
Who: Shell House, Culinary Director Joel Bickford, Head Chef Aaron Ward, Food & Beverage Director Alex Kirkwood, Wine Director Shun Eto, John Susman, Narito Ishii, Pavo & Heidi Walker
Entertainment: Maguro Shoten (Japanese for Tuna Cutting Show)
When: Good Friday 15th April 2022, Lunch & Dinner
Where: Shell House Clocktower Bar, Dining Room & Terrace, 37 Margaret St, Sydney.
How: Tickets are $290pp and inclusive of menu, entertainment and drink on arrival.

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