4. FISH BUTCHERY & FISH CHARCUTERIE / 3 DECEMBER
From 6.30 - 8.30pm at Fish Butchery
Paul Farag is our Head Butcher at Fish Butchery. Previously head chef of 2 hatted Monopole in Potts Point; Paul has brought his knowledge of meat charcuterie to fish and together with Josh Niland is breaking new ground in the innovative use of offal and curing with fish. Purchase your ticket here, only 14 available for each date!
Fish Butchery Masterclasses are an opportunity to learn more about fish preparation and cookery in an intimate setting. Enjoy Fish Butchery snacks throughout the evening and PS Soda (plus complimentary BYO).
FISH BUTCHERY & CHARCUTERIE WITH PAUL FARAG
Paul demonstrates how to breakdown a large Australian fish and prepare for charcuterie. Let Paul introduce you to the world of Marlin Ham, Swordfish Bacon, Kingfish Pastrami & more. Snack on a range of fish charcuterie throughout the evening while you enjoy PS Sodas or your own complimentary BYO. Take the chance to tour the butchery and our dry ageing cool room.
Each guest will receive a Fish Butchery Cure pack including a FB x Olsen's Salt curing mix, fresh fish to be cured & a recipe card).