Secrets of Seafood

Starting on 28 February 2019 18:00:00

Secrets of Seafood talk and dinner


Don't know your Perch from your Pollock? Uncertain about trying new fish? Should you care if your fish is farmed or wild? 

Executive Chef Ian McInnes will explain the different types of seafood available and the journey to your plate, encouraging you to identify and experiment with different varieties. 

Farmed vs Fresh: Learn about Barramundi, Ocean Trout, Tasmanian Salmon, Jewfish, Kingfish, Prawns. 

Know your fish: Barramundi, Basa, Nile Perch. What's in your fish & chips? Fish varieties from around Australia.

Try something new: Spanish Mackerel, Tropical Snappers, Nannygais, Trumpeter, Hapuka/Grouper.

Crustaceans: Prawns, Lobster, Bugs and Crabs; frozen vs live.

Guests will be offered a selection of 4 canapés, accompanied by a glass of matched wine. 

After the talk, come through to the Carabella Room for a set 3 course themed dinner (optional, please book separately.)

Sydney Rock Oyster, Bloody Mary, Clam Dressing
Sashimi Humpty Doo Barramundi, Sesame Dressing, Wonton, Chilli
Salt & Pepper Bass Groper, Black Pepper Aioli
Poached Wobbegong, Orange Hollandaise, Chervil

Dinner menu
Honey Bug Carpaccio, Spanner Crab Salsa, Finger Lime Aioli
Seared Goulburn King Trout, Spanish Mackerel, Tomato Cardoman Butter, Coriander Essence, Turmeric Oil
Mango & Champagne Parfait, Orange Honey Syrup, Raspberries, Honey Crumble 


Event details
Date: Thursday 28 February
Talk 6-7pm, Neutral Bay Verandah $35, includes canapés
Dinner 7pm-9pm Carabella Room $85, includes 3 course menu.


NB This event is open only to RSYS Members and their guests.