Master the art of preparing and cooking shellfish on our full day masterclass.
Using sustainable shellfish, your menu for the day
- Seared scallops on the half shell with pea and mint purée, crisp pancetta and pea shoot salad
- Fresh cooked and picked cock crab
(Salad of fresh picked crab, avocado and pink grapefruit salad with ginger and lime dressing)
- Classic Grilled Lobster Thermidor
The course commences at 9.30am through to 3.30pm, the cost includes your ingredients, lunch and a recipe pack.