The Clam Bar: Morgan McGlone (Melbourne)

Wellington
Tue 13 Aug

Venue Location

14 Jessie St, Te Aro, Wellington CBD

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Transaction fee will apply. Full details will be available on final checkout page prior to payment.

Prices

STANDARD:

VISA PRESALE - PER PERSON Visa Presale is only available for Visa credit and debit card holders from midday Mon 10 June to midnight Wed 12 June. General sale from midday Mon 17 June.
$135.00
PER PERSON
$135.00

Timing

Running Time: Approx 2-3 hours per session

Venue Location

14 Jessie St, Te Aro, Wellington CBD

Payment Options

Credit Card
2.50%
Laybuy
5.00%
Online Eftpos
1.80%

Delivery Options

eTicket
free
Courier (signature reqd)
$5.00
Courier (rural delivery)
$9.00
Please note: not all delivery or payment options may be available at checkout due to compatibility with other events that may be in your cart.

Morgan McGlone has cooked his way into the hearts of fried chicken fans thanks to his Belles Hot Chicken chain.

A third-generation chef who grew up in Australia with Māori and Irish parents, Morgan trained in Paris under Pierre Gagnaire and spent three and a half years working for chef Sean Brock, first as a line cook at Husk, Charleston and then as the chef de cuisine at Husk, Nashville. This is where he first encountered hot chicken, somehow finding time to also manage fashion models in New York, Brazil and Paris. In 2014 he opened the first Belles Hot Chicken, with six now to his name, and a cult-like following that sees him doing pop-ups all over the world.

Together with Shepherd and Garage Project, Morgan is back in Wellington and bringing you clams - lots of clams, with four-courses of Cloudy Bay Clams at their finest (minus dessert, which won’t have clams!).

Enjoy clams raw, ceviche, crispy-fried and as a good ol’ family-style clam-bake, accompanied by a line-up of natural wines by Garage Project Crushed. You’ll leave feeling happy as a clam.

Your ticket includes 4 Courses of clams (minus dessert which wont have clams)


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