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7. FISH BUTCHERY & FISH CHARCUTERIE / 21 MAY

7. FISH BUTCHERY & FISH CHARCUTERIE / 21 MAY

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Regular price $160.00 Sale

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 take home pack of 6 Fish Sausages to cook at home. 

From 6.30-8.30pm

$160 pp
Tickets are pre-paid and non-refundable. You will not be issued a physical ticket, but you will receive an email confirmation of your order. In the unlikely event that Paul cannot make the class one of our head butchers or Josh Niland will take his place.