Wet, Cold + Delicious: A Deep Dive Into Tuna

A crowd favourite and returning for a third year, Wet, Cold & Delicious is a celebration of Southern Bluefin Tuna season.

Featuring a live Maguro Shoten (traditional Japanese tuna cutting show and auction) by Chef Toshihiko Oe (Sushi Oe) and Narito Ishii (Sydney Fish Markets) followed by an exquisite five-course dinner meticulously crafted by culinary director Joel Bickford and head chef Brad Guest.

$290 incl. Tuna auction entry + glass of Perrier-Jouët on arrival + 5 course menu

Limited seats available