Discover the Secrets of Fishbank Raw Bar

Multiple Sessions
Fishbank Restaurant
Ground Floor, 2 King William Street, Adelaide, SA, 5000
02 May 2022 at 12:00 - 14:30
03 May 2022 at 12:00 - 14:30
08 8310 0120
[email protected]


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.

View Conditions of Sale and Entry


From $ 180 to $ 180