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.