Enjoy this sustainable seafood degustation celebrating the parts of the fish often underrated in New Zealand but highly regarded in many cultures.

Six courses of innovative and delicious dishes utilising heads (think snapper heads, groper cheeks and salmon collars) to tails (scampi, crayfish and eel tails). The menu will feature tuna from Awatoru Wildfood and Tora Collective pāua and crayfish.

Ticket includes: 6 course degustation.

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