Wet, Cold + Delicious, The Tuna Dinner

Southern bluefin tuna – a premium tuna with a marbled, melt-in-your-mouth texture – takes centre stage, in a five-course dinner at Shell House dedicated to the ocean’s coveted catch, complete with a live Maguro Shoten (tuna cutting) experience. 

Wet, Cold + Delicious begins in the Clocktower Bar with a glass of Ruinart Champagne on arrival, before a visual and sensory feast as a giant bluefin tuna is expertly broken down by expert Narito Ishii in a moment of true theatre. 

Hosted by Ishii alongside celebrated seafood authority John Susman AO and Good Food Chef of the Year nominee Toshihiko Oe of Sushi Oe, the night offers rare insight into the sustainability, craftsmanship and extraordinary quality behind one of the ocean’s most coveted catches. 

Guests will then move to the Dining Room for a five-course menu by culinary director Joel Bickford and head chef Jarrod Walsh, dedicated to sustainably sourced bluefin. 

Expect pristine raw expressions, refined composed dishes, a tuna crudo tasting plate exploring albacore, southern bluefin, yellowfin and blue eye, and matching wines by Alex Kirkwood and Ed Fritis-Lamora.